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Ayam Goreng Bawang Putih

INDONESIA

Garlic Fried Chicken

SUBMITTED BY

Nurul

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Indonesia is known for some pretty incredible fried chicken dishes, and this viral one Nurual sent me is no exception! 

Ayam Goreng Bawang Putih, or Indonesian Fried Chicken with Garlic, is a beloved dish that showcases the rich culinary traditions of Indonesia. This flavorful dish is known for its crispy, golden-brown exterior and aromatic blend of garlic, spices, and traditional Indonesian seasonings. While Ayam Goreng (fried chicken) itself has been a staple of Indonesian cuisine for centuries, the addition of garlic as a dominant flavoring ingredient has given birth to a unique variation that is cherished by many.

Origins of Ayam Goreng in Indonesia

Fried chicken has long been a part of Indonesian food culture. With influences from various regions and neighboring countries, the dish evolved over time to incorporate local spices and cooking techniques. Traditional Ayam Goreng is often marinated in a blend of turmeric, coriander, garlic, and other local spices before being fried to perfection. The golden hue of the chicken, imparted by turmeric, is a signature characteristic of Indonesian-style fried chicken.

Historically, Ayam Goreng was a dish reserved for special occasions, such as family gatherings, weddings, and religious celebrations. Over time, as cooking techniques became more accessible, it became a popular everyday meal enjoyed across the archipelago. Each region in Indonesia has its own take on Ayam Goreng, with variations in seasoning, cooking methods, and accompaniments.

The Rise of Ayam Goreng Bawang Putih

Among the many variations of Ayam Goreng, Ayam Goreng Bawang Putih stands out for its generous use of garlic. The dish is believed to have originated in Java, where garlic is widely used in traditional cooking. Garlic not only enhances the flavor but also adds a crispy texture when fried and sprinkled over the chicken.

The method of preparing Ayam Goreng Bawang Putih typically involves marinating the chicken with a mixture of garlic, salt, coriander, and sometimes a touch of lime juice to add freshness. The chicken is then slow-cooked or boiled with additional garlic before being deep-fried until golden and crispy. The key highlight of the dish is the crispy garlic topping, which is fried separately and used as a garnish to add an extra layer of crunch and aroma.

Cultural Significance and Modern Popularity

Ayam Goreng Bawang Putih has become a favorite dish in Indonesian households and warungs (small eateries). The rich aroma of fried garlic combined with the succulent, flavorful chicken makes it a crowd-pleaser. It is often served with warm rice, sambal (chili paste), and fresh vegetables, creating a well-balanced meal.

In recent years, the dish has gained international recognition, with Indonesian restaurants worldwide featuring it on their menus. Its popularity has also been boosted by social media and food influencers, showcasing its mouthwatering appeal.

The history of Ayam Goreng Bawang Putih is a testament to Indonesia’s vibrant culinary heritage. This dish exemplifies the country’s love for bold flavors, traditional cooking techniques, and the art of balancing spices. Whether enjoyed at home or in a restaurant, Ayam Goreng Bawang Putih remains a timeless favorite, bringing people together through its rich, aromatic taste.

Ayam Goreng Bawang Putih

Servings 6
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Equipment

  • Deep Fryer
  • blender

Ingredients
  

Marinated chicken

  • 500 g chicken whatever kind of pieces you like
  • 8 cloves garlic + 50 ml water blended well
  • 1 Tbsp lime or lemon juice
  • 1 tsp garlic powder
  • 1 tsp chicken powder
  • ½ tsp salt
  • ¼ tsp white pepper

Flour & topping

  • tapioca starch as needed
  • 8-10 cloves garlic skin left on and very lightly smashed

Sauce

  • 45 g unsalted butter
  • 2-3 cloves garlic chopped
  • 4 Tbsp plain tomato sauce
  • 3 Tbsp sriracha sauce
  • 1 tsp garlic powder
  • 1½ tsp chili powder adjust to your liking
  • 1½ tsp honey
  • 150 ml water

Instructions
 

For the chicken & garlic

  • Combine all the ingredients for the marinate and toss the chicken to coat. Marinate for at least 30 minutes or up to a couple hours.
  • Toss the chicken in tapioca starch to coat well. Fry for 15 minutes on medium to low heat. Take it out for 5 minutes and fry it again on high heat until it is crispy and a little brown.
  • Deep fry garlic cloves separately for about 5-10 minutes or until golden and crisp but not burnt.

For the sauce

  • Sautee the butter and chopped garlic until fragrant and then add the other ingredients. Reduce until thickened and ready.
  • To eat, dip the chicken in the sauce.
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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