Quick Weeknights · Indonesian
Ayam Goreng Kalasan
I braise this chicken in coconut water and palm sugar, ensuring a sweet and savory finish once fried.
Why This Works
The coconut water braise infuses the meat with a delicate sweetness while keeping it succulent.
The Upgrade
Add a pinch of grated galangal to the braising liquid for a sharper, more citrusy depth.
Chef's Secret
Michelin TechniqueDo not rush the frying; the palm sugar burns quickly, so keep the heat steady and watch for the deep brown hue.
Ingredients
Total time including resting: 45 min
Directions
In a wide pan, combine coconut water, garlic, coriander, sugar, bay leaves, and salt over medium-high heat.
Add chicken, cover, and simmer until the liquid reduces to a sticky syrup coating the chicken.
20 minRemove chicken and let it air-dry on a rack to ensure crispy skin during frying.
5 minHeat oil in a deep pot to 350°F until shimmering.
Fry chicken in batches until deeply mahogany-colored and skin is crisp.
6 minDrain on paper towels.
Serve immediately while the sugar crust is tacky.
Wine Pairing
Off-Dry Riesling
White Wine
The BottleDr. Loosen Blue Slate Riesling Kabinett
The palm sugar sweetness in the chicken calls for a wine with a touch of residual sugar. The wine’s high acidity balances the fried, fatty crust of the chicken.
Nutrition per Serving
480
calories
28g
protein
12g
carbs
34g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sambal Oelek
Serve this raw chili paste on the side to allow diners to customize the heat levels against the sweet fried chicken.
Ingredients
Directions
Stem the chilies and clean thoroughly.
Combine chilies and salt in a mortar and pestle.
Grind until a coarse, rustic paste forms.
Fold in lime juice and palm sugar to emulsify.
Adjust seasoning and serve immediately.
Side Dish
Quick Pickled Vegetables (Acar)
Toss cucumber and carrot chunks in vinegar and sugar for a crunchy, cooling side that balances the fried coconut notes.
Ingredients
Directions
Combine vinegar, sugar, and salt in a small saucepan over medium heat.
Whisk until sugar dissolves completely, then remove from heat.
Place cucumber, carrot, and shallots in a glass bowl.
Pour the warm brine over the vegetables.
Allow to marinate at room temperature for 15 minutes.
Strain before serving for optimal texture.
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