Home > Ayam Ungkep (Javanese Fried Spiced Chicken)

Ayam Ungkep (Javanese Fried Spiced Chicken)

Posting Date: 10/24/18

Ayam Ungkep (Javanese Fried Spiced Chicken) originated in Java as indicated by the name. It is called ungkep because all the spices and chicken are cooked in 1 pot at the same time. Ayam means chicken. Because the chicken is boiled in the pot with the spices, the chicken becomes very tasty. Once the chicken is fully cooked in the pot, it is removed from the pot and let to drain on a colander. Once the chicken has cooled down, it is fried on a pan until it becomes golden brown on all sides. The chicken is served with rice, lime wedges, and chili paste. You can use chili paste of your choice. If you don't like hot food, you can skip the chili paste. If you have health concerns with frying the chicken, you can bake or grill the chicken instead. You can also eat the chicken as is, right after boiling it in the pot. The chicken is tasty as is (without frying).

In the recipe, I use chicken drumsticks because they are normally less expensive in my grocery store. However, you can use other parts of the chicken (wing, breast, or thigh). You may need to use splatter screen when frying the chicken since the oil might splatter all over during frying.

The recipe serves 3 people.

Ingredients:

For spice paste: 6 small size or 2 large size of shallots, quartered
For spice paste: 5 cloves of garlic, halved
For spice paste: 1" ginger, peeled and sliced
For spice paste: 1 tablespoon turmeric powder
For spice paste: 1 teaspoon coriander powder
For spice paste: 1 teaspoon salt
6 pieces chicken drumsticks. You can use chicken breast, wings, or thigh if you prefer.
1 lemongrass, white part only. Smash the white part with the back of your knife.
5 kaffir lime leaves
650 ml of water or more to make sure the chicken pieces are fully submerged
vegetable oil to fry the chicken
Optional: lime wedges
Optional: chili paste of your choice

Methods:

Place all spice paste ingredients (shallots, garlic, ginger, turmeric powder, coriander powder, and salt) in a food processor. Process in the food processor until they become smooth paste.
Place chicken pieces, spice paste, water, lemongrass, and kaffir lime leaves in a pot. Make sure all chicken pieces are fully submerged in water. If not, add just enough water to fully submerge them.
Heat the pot on the stove over high heat. Once the liquid is boiling, reduce the heat to medium. Cook the chicken pieces until they are fully cooked. Once the chicken pieces are fully cooked, drain the liquid and discard the lemongrass and kaffir lime leaves. Leave the chicken on a colander so that the liquid can be drained further. Let the chicken to cool down before proceeding to the next step.
Once the chicken has cooled down, heat vegetable oil on a pan over medium high heat. Fry the chicken in batches to make sure you don't crowd the pan. You may need to use splatter screen to prevent the oil from splattering all over during frying. Fry the chicken until it is golden brown on all sides. Once the chicken is golden brown, remove it from the pan using a slotted spoon to drain off excess oil. Place the chicken on a plate lined with paper towel to absorb excess oil. Continue frying the remaining chicken. If you have health concerns, you can bake or grill the chicken instead of frying it. You can also eat the chicken as is (right after boiling the chicken). It is delicious as is (without frying).
Serve the chicken while it is still warm with rice, lime wedges and chili paste.

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