Ayam Goreng Kalasan (Javanese Fried Chicken) is different from other fried chicken because the chicken is braised in coconut milk and spices, then deep-fried or grilled. It’s so easy to make and you can get it done in an Instant Pot or Air Fryer. Serve this ayam goreng kalasan with a side of fresh vegetables (lalapan).
It’s still February and all I want is sunshine and lots of it! Ugh, Oh well, I guess the good news is that it’s still very much soup weather, but is anyone else feeling the need for a little summertime comfort food or what? Uhm, yes…but what is ayam goreng kalasan or Javanese fried chicken?
I’m fortunate to learn many kinds of fried chicken my whole life. Ayam kremes (fried chicken with crispy flakes), ayam bumbu Bali (chicken with Balinese flavor), rendang ayam (which you can try using this recipe), ayam taliwang, and so much more. One thing you should know when you travel to Indonesia, each dish usually has its own chili/hot sauce. That’s how much we enjoy spicy food, but not this ayam kalasan recipe.
Ayam kalasan is a type of fried chicken from Kalasan in Jogyakarta, Indonesia. Hence, it is known as Javanese fried chicken since Jogjakarta is in Central Java.
Kalasan is well-known for its delicious fried chicken and its ancient temples, including the Sari Temple and the Kalasan Temple. But more about the chicken.
Ayam Goreng Kalasan or Kalasan Fried Chicken is a traditional Indonesian dish and has a significant difference from other fried chicken you have tried. First, the chicken is braised in spices and coconut water, then grilled or deep-fried.
The ingredients of ayam kalasan
Like most Indonesian recipes, we use spices to make each dish flavorful.
- Chicken. You can use either one whole chicken or chicken piece. I use dark meat in this recipe
- Coconut water. One of the main ingredients
- Garlic, shallot, coriander powder, galangal powder, lemongrass, bay leaf
- Sweet soy sauce
4 Ways to cook ayam kalasan
Ayam kalasan has such a great taste because it is cooked first with coconut water, giving it a sweet taste. The recipe is cooked in Indonesia with local, free-range chickens, which are cooked whole to maintain tenderness.
There are 4 ways to cook ayam kalasan:
Deep-fried in oil
Blend the spices in a food processor until it forms a smooth paste. Cook the chicken with the rest of the ingredients on a stovetop until all the liquid is absorbed or has evaporated. Then, deep fry the chickens in oil.
The residual liquid that might stay with the chicken will splatter the oil during frying. So, I always use a splatter screen to reduce the splattering. You can try to pat the chicken dry with a paper towel before frying, although I prefer not to d it.
Blend the spices in a food processor until it forms a smooth paste. Cook the chicken with the rest of the ingredients on a stovetop until all the liquid is absorbed or has evaporated. Then, fry in an air fryer.
Blend the spices in a food processor until it forms a smooth paste. Cook the chicken with the rest of the ingredients in an Instant Pot.
Turn off saute mode. Close the lid. Turn the steam release valve to seal. Cook in high pressure for 12 minutes. When the timer is up, release pressure immediately; then either fry or grill the chicken.
Blend the spices in a food processor until it forms a smooth paste. Cook the chicken with the rest of the ingredients on a stovetop until all the liquid is absorbed or has evaporated. Then, grill the chicken. You can also grill the chicken using charcoals.
Kitchen tips to cook ayam kalasan
- If you plan on cooking with chicken pieces, try having them in equal size so they can cook well.
- Use a bigger pot for cooking the chicken so it can handle the chicken and liquid.
- Cook with a small flame until all the liquid is absorbed or has evaporated; then leave the chicken in the fridge overnight for a better result.