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Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

There are many dishes served in numerous Chinese restaurants in Indonesia that I cannot find anywhere else. One such dish is this super delicious ayam goreng lada garam, and another one is ayam goreng mentega. Ayam goreng lada garam - spicy chili fried chicken can be considered a more recent invention, probably in the last decade. Since its introduction, this dish has been gaining popularity; and nowadays, practically all Chinese restaurants in Indonesia have this in their menu.

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

Fried Chicken Many Ways

If you are frequent readers who have been following my recipes, you probably realize that many of my fried chicken dishes use the same recipe for the fried chicken portion. This is one of my basic go-to recipe, and I have it pat down and memorized. This is so basic that sometimes I will prepare double or triple batches, and once they are all fried, I cook different dishes. The sauce part is always super quick, so this trick is really handy when I need to prepare several dishes in one go. With the same fried chicken, you can quickly whip up ayam goreng mentega, easy spicy sweet and sour fried chicken, and ayam goreng saus tauco.

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

The Recipe

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Serves: 4

Print Recipe


  • Fried Chicken
  • 600 gram boneless skinless chicken thigh, cut into strips
  • 4 cloves garlic, bruised
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 100 gram all purpose flour
  • ½ tablespoon tapioca starch (or corn starch)
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper (or ground black pepper)
  • enough oil for deep frying
  • Spicy Chili Sauce
  • 2 tablespoon oil
  • 6 cloves garlic, minced
  • 5-10 dried chilies, seeded and thinly sliced
  • 4 scallions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon sugar
  • 1 tablespoon dried shrimps (Indonesian: ebi), soaked to soften, minced


  • Fried chicken
    1. Mix together chicken with bruised garlic, lime juice, and salt. Then let rest for 15 minutes.
    2. Whisk together all purpose flour, tapioca starch, and salt. Toss the chicken into flour mixture to fully coat. There shouldn't be any standing liquid at all at this point.
    3. Heat enough oil in a wok/pot for deep frying. Once the oil is hot enough (it should looks shimmering and runnier), add the coated chicken pieces, in batches if needed, and fry until golden brown. Set aside over a wire rack while we prepare the sauce.
  • Spicy Chili Sauce
    1. Heat oil in a frying pan over medium high heat. Sauté garlic and chili until fragrant, about 3 minutes.
    2. Add scallions, season with salt, ground pepper, and sugar. Mix well.
    3. Add in the minced dried shrimps, stir until dry.
    4. Return the fried chicken to the frying pan, gently toss to coat.
    5. Turn off heat, transfer to a serving plate, and serve immediately with steamed white rice.
Indonesian Pantry
Indonesian Kitchen


  • Pink Pink says:

    Hi Anita, thanks a lot for posting this great recipe! Do you think this recipe still works if we bake, not deep fry, the chicken?

    • Anita Anita says:

      Hm... I have never tried baking this before. But, if you can bake the "fried chicken" part, and then proceed with the rest on stove, it should be doable. My wild guess would be preheat oven to 400 Fahrenheit (200 Celsius), line a baking sheet with parchment paper, place the coated chicken strips on it, bake for 10 minutes, flip, and bake again for another 8-10 minutes. I am quite confident it will work, but you know what, I think I will try to execute this myself and report back with a baked version :)

      • Pink Pink says:

        Hi Anita, thanks so much for your reply, and the orange hoisin chicken stir fry (baked version) recipe! I am going to try these recipes soon. Thanks again!

  • Michael Michael says:

    Hi Anita, Enjoy your recipes and look forward to trying many. Can you tell me what type of chilies you reference in this recipe as well as some others? Thank you!

    • Anita Anita says:

      Hi Michael, I use dried Thai red bird eye chilies because that's what available in my Asian markets here :) But you can also use Chinese dried chilies as well. You can also use fresh chilies if you want. In that case, you can use fresh red Thai bird eye chilies (I guess green is also okay, but I prefer red for aesthetic reason). Or, when you want less heat, try using fresh red fresno chilies.

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