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Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

This fried chicken dish is a Chinese restaurant favorite: savory fried chicken pieces with spicy garlic, chili, and toasted shrimp paste seasoning. Great with steamed white rice.
Ayam goreng lada garam - spicy chili fried chicken.

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. My top two all-time favorites are ayam goreng lada garam (spicy chili fried chicken) and ayam goreng mentega (fried chicken with buttery sweet soy sauce).

Most children prefer ayam goreng mentega due to its sweet and buttery sauce, but once the kids grow up into adults, most prefer ayam goreng lada garam. So if you have little kids at home, maybe prepare both dishes to serve. :)

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

What goes into this fried chicken dish

There are two parts to this recipe, the fried chicken, and the spicy chili seasoning.

For the fried chicken, we need boneless skinless chicken breast/thigh, lime juice, garlic, salt, ground white pepper, all-purpose flour, and tapioca starch.

For the spicy chili seasoning, we need garlic, dried red chilies, terasi/belacan/shrimp paste, salt, sugar, and ground white pepper.

For those unfamiliar with terasi/belacan/shrimp paste, you can read all about it from my kangkung tumis terasi recipe.

(1) Marinated and breaded chicken pieces, ready for deep-frying. (2) Deep-fried chicken. (3) Sauté garlic and red chilies in a wok. (2) Add scallions, toasted shrimp paste, salt, sugar, and white pepper.

(1) Marinated and breaded chicken pieces, ready for deep-frying. (2) Deep-fried chicken. (3) Sauté garlic and red chilies in a wok. (2) Add scallions, toasted shrimp paste, salt, sugar, and white pepper.

First part: the fried chicken

Marinate chicken with bruised garlic cloves, lime juice, and salt for 15 minutes.

Whisk together all-purpose flour, tapioca starch, and salt in a mixing bowl. Coat the marinated chicken pieces with the flour mixture.

Heat enough oil in a wok/pot for deep-frying and wait until the oil is hot. Hot oil should look shimmering and runnier.

Finally, fry chicken pieces until golden brown, in batches if necessary. Set aside fried chicken over a wire rack to remove excess oil.

Return the fried chicken into the wok and toss gently to coat with the spicy garlic and chili sauce, adjust the amount of salt if needed. Transfer the finished dish to a serving plate.

Return the fried chicken into the wok and toss gently to coat with the spicy garlic and chili sauce, adjust the amount of salt if needed. Transfer the finished dish to a serving plate.

Second part: the spicy chili seasoning

Heat oil in a wok over medium-high heat. Sauté garlic and chili until fragrant, about 3 minutes.

Add scallions, toasted shrimp paste, salt, sugar, and ground white pepper. Mix well.

Return fried chicken pieces to the wok, gently toss to coat. Adjust the amount of salt if necessary.

Turn off the heat and transfer to a serving plate. Serve this fried chicken dish immediately with steamed white rice.

Ayam goreng lada garam - spicy chili fried chicken.

Ayam goreng lada garam - spicy chili fried chicken.

Ayam Goreng Lada Garam - Spicy Chili Fried Chicken

5.0 from 15 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Serves: 4

Print Recipe

Ingredients

  • Fried chicken
  • 600 gram boneless skinless chicken thigh/breast, cut into strips
  • 4 cloves garlic, bruised
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 100 gram all-purpose flour
  • ½ tablespoon tapioca starch (or cornstarch)
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper (or ground black pepper)
  • enough oil for deep frying
  • Spicy chili seasoning
  • 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
  • 1/2 tablespoon terasi/belacan/shrimp paste, toasted and crushed into powder

Instructions

  • Fried chicken
    1. Marinate chicken with bruised garlic cloves, lime juice, and salt for 15 minutes.
    2. Whisk together all-purpose flour, tapioca starch, and salt in a mixing bowl. Coat the marinated chicken pieces with the flour mixture.
    3. Heat enough oil in a wok/pot for deep-frying and wait until the oil is hot. Hot oil should look shimmering and runnier.
    4. Finally, fry chicken pieces until golden brown, in batches if necessary. Set aside fried chicken over a wire rack to remove excess oil.
  • Spicy chili seasoning
    1. Heat oil in a wok over medium-high heat. Sauté garlic and chili until fragrant, about 3 minutes.
    2. Add scallions, toasted shrimp paste, salt, sugar, and ground white pepper. Mix well.
    3. Return fried chicken pieces to the wok, gently toss to coat. Adjust the amount of salt if necessary.
    4. Turn off the heat and transfer to a serving plate. Serve this fried chicken dish immediately with steamed white rice.
Indonesian Pantry
Indonesian Kitchen

Comments

  • 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.

  • Haley Haley says:

    So flavorful! The photos are really helpful :)

  • Marlynn Marlynn says:

    This looks like a dish that my whole family will love. Cannot wait to make it. Thank you!

  • Andrea Metlika Andrea Metlika says:

    I have never had this but I am making it right away. The flavors sound amazing!

  • Jessica Jessica says:

    I've never had this type of fried chicken before, but man does it look delicious! I can't wait to make it for dinner this week!

  • Patty at Spoonabilities Patty at Spoonabilities says:

    I am really excited about this recipe! It's been a while that we've had Chinese take-out and have been craving it! This looks delicious!

  • Kelly Anthony Kelly Anthony says:

    Your step by step directions and pictures will make my first time making Ayam Goreng Lada garam super easy.

  • Irina Irina says:

    I love this fried chicken recipe! I often cook following your recipes. I am afraid of losing skills in my national cuisine:) Moreover, my family is falling in love with Asian dishes! :)

    • Anita Anita says:

      Irina, you are making me blush! I'm very happy my recipes suit your family's taste. :)

  • stephanie stephanie says:

    So flavorful, this was one of the best recipes I've ever tried. Thank you for sharing!!

  • Beth Pierce Beth Pierce says:

    This is such a yummy and easy dinner. My family absolutely loved it. I will definitely be making this again. Thank you!!

  • Luci Petlack Luci Petlack says:

    You made this look so delicious and so easy! I've never seen either of these dishes at Chinese restaurants here in the US - so I'll have to make it at home to try it!

  • Biana Biana says:

    This chicken looks delicious! I love that the chicken is separate, and spicy sauce is separate, and you can make it as spicy as you want.

  • Syarifa Syarifa says:

    Anita, this is a very delicious dish. I used a deep fryer to fry the chicken, then coated the fried chicken with spicy chili seasoning in a wok. Thank you for the recipe!

  • Lany Susanto Lany Susanto says:

  • Milky Milky says:

    Holy smokes, this is delicious. Props to the belacan, which has to be the secret ingredient for making this super savory. Reminds me of ordering salt pepper shrimp- since this is a crunchy, dry-style spicy fried dish. I'll say this is far more potent- which makes it also more addictive! What's even better is how simple it is, and a rather short ingredient list.

    I had to hold myself back from scarfing the entire dish- so maybe "Really strong willpower" should be an essential ingredient lol

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