Indonesian Crispy Fried Chicken

Looking for a tasty fried chicken that is quick and easy to make? Indonesian Crispy Fried Chicken is your best bet. The ingredients are simple and easy-to-get in a regular kitchen. Your family will love you for it!

Here’s a simple and crispy fried chicken recipe that doesn’t require buttermilk. Even without it, the chicken turns out tender and juicy on the inside with a perfectly crispy coating.

Indonesia, with its rich diversity and countless traditions, has so many unique fried chicken recipes. The one I’m sharing here is one of the simplest and easiest to make.

If you’re gluten intolerant, don’t worry—I have another version of Singkawang fried chicken you can try. Pair it with chili sauce, and you’ve got a delicious Balado Fried Chicken! Don’t forget the famous Turmeric Yellow Fried Chicken or Coconut Milk Fried Chicken!

Recipe Ingredients

Ingredient Notes

Flour – use all purpose flour to mix it with all the seasonings. This will create a crispy layer on the chicken.

Mushroom bouillon powder – if you can have this, the taste will be perfect. This helps create an umami flavor because it has a little bit of MSG inside.

How to Make

STEP 1. Mix salt, sugar, mushroom powder, pepper, water and flour into a big container enough to marinate the chicken (image 1).

STEP 2. Put in the chicken thigh (image 2). I prefer to use chicken thigh fillet.

STEP 3. Marinate the chicken. Mix well until all the meat is thoroughly coated.

STEP 4. Leave it for at least 10 minutes if you are in a hurry. If not, you can keep it in the fridge for at least one hour.

Heat frying oil in a pan. Test with a bamboo skewer. If there are bubbles coming out in the skewer, the oil is quite ready to fry.

Put the chicken into the hot oil (image 3).

Wait until it changes color and flip to the other side (image 4).

While frying, you can use a bamboo skewer to poke into the meat. If there is some liquid or blood coming out, you need to fry a little bit more.

If there is no longer any liquid coming out, the chicken is done (image 5).

Take it out of the pan. Drain the oil in a bowl with kitchen towel.

Serve it on a plate (image 6). Enjoy your crispy fried chicken!

Serving

This crispy fried chicken can be eaten as it is with chili sauce or cheese sauce. Pair with steamed white rice. Side dish that will be great for this dish are Egg Drop Soup,

Can I use gluten-free flour?

What if my fried chicken still has some blood in it after frying?

Why is my fried chicken soggy and oily?

It could be the oil is not hot enough when you put the chicken in.

Why does my chicken taste bland in the meat?

It could be you did not marinate the chicken long enough to let the meat absorb the seasoning well. Let it marinate at least 10 minutes before frying. The best time is one hour.

Storage and Reheating

Keep the fried chicken in a closed container for up to 3 days. You can reheat by putting it in an air-fryer or oven.

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Indonesian Crispy Fried Chicken

Indonesian crispy fried chicken is very easy to make. You can just prepare it and have it ready on the dinner table so fast!

5 from 1 vote

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Course: Dinner, Lunch, Main Course

Cuisine: Indonesian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 11 -12 pcs

Calories: 238kcal

Author: Claudia

Equipment

• ▢
  1 wok
• ▢
  1 air fryer

Ingredients

• ▢ 1 kg chicken thigh fillet
• ▢ 11 g salt
• ▢ 15 g sugar
• ▢ 8 g mushroom bouillon powder
• ▢ 1 tsp pepper
• ▢ 80 g water
• ▢ 100 g flour

Instructions

• Mix salt, sugar, mushroom powder, pepper, water and flour into a big container.
• Put in the chicken thigh. I prefer to use chicken thigh fillet.
• Marinate the chicken. Mix well until all the meat is thoroughly coated.
• Leave it for at least 10 minutes if you are in a hurry. If not, you can keep it in the fridge for at least one hour.
• Heat frying oil in a pan. Test with a bamboo skewer. If there are bubbles coming out in the skewer, the oil is quite ready to fry.
• Put the chicken into the hot oil.
• Wait until it changes color and flip to the other side.
• While frying, you can use a bamboo skewer to poke into the meat. If there is some liquid or blood coming out, you need to fry a little bit more.
• If there is no longer any liquid coming out, the chicken is done.
• Take it out of the pan. Drain the oil in a bowl with kitchen towel.
• Serve it on a plate.
• Enjoy your crispy fried chicken!

Video

Notes

• The frying oil has to be hot enough before you put the chicken in. Test with a skewer, if there are small bubbles, the oil is hot enough.
• Use bamboo skewer to poke into the meat while frying. This is to test and to make the chicken fry to the center more easily.
• For even a crispier result, you can fry the chicken two times. After draining the oil, put back the chicken into the hot oil for 45 seconds.
• To make the chicken more crispy and has lasting effect, you can add one tablespoon of rice flour to the batter.

Nutrition

Serving: 1piece | Calories: 238kcal | Carbohydrates: 9g | Protein: 16g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 458mg | Potassium: 199mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 72IU | Calcium: 10mg | Iron: 1mg

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