To begin, peel the garlic and shallots. Using a mortar and pestle or food processor, grind them into a fine paste along with ground coriander, turmeric, and salt. This aromatic blend forms the core seasoning for your Ayam Goreng.

Place the chicken pieces in a large pot. Rub the spice paste thoroughly over each piece ensuring full coverage. This helps the flavours penetrate deeply. Add galangal, kaffir lime leaves, and bruised lemongrass to the pot.

Pour in 500 ml water to cover the chicken. Place over medium heat and bring to a gentle boil. Reduce to simmer, cover, and cook for 30 minutes until the chicken is tender and infused with the spices. Turn pieces halfway for even cooking.

Using tongs, transfer the chicken pieces onto a tray lined with paper towels. Allow them to dry and cool for at least 15 minutes. This step ensures crispier frying later.

Heat vegetable oil in a deep frying pan or wok over medium to high heat. The oil should be hot but not smoking to avoid burning the spices on the chicken.

Carefully place chicken pieces into the hot oil in batches, skin side down first. Fry until golden brown and crispy, around 5 to 7 minutes per batch. Do not overcrowd the pan to maintain oil temperature.

Once fried, transfer chicken to a clean paper towel lined tray to drain any excess oil. This keeps the skin crisp and light rather than greasy.

If desired, scoop out the leftover boiled spice mixture from the pot and fry it in the remaining oil for a few minutes until crisp. Serve as crunchy garnish over the chicken.

Arrange the fried chicken pieces on a large serving plate. Garnish with fried shallots or crispy fried spices. This enhances aroma and texture.

Serve your Ayam Goreng hot alongside steamed rice, sambal, and fresh cucumber slices. This classic pairing balances the rich, spiced chicken with refreshing sides. Enjoy immediately for the best crispness.