Recipes

Galangal (Laos) Fried Chicken Recipe

Name: Galangal (Laos) Fried Chicken Recipe
Prep time: 60 Minutes
Yield: 4 Servings
Ingredients: 1 whole chicken, cut into 8 pieces; 500 ml Nabati Cermelang cooking oil (for deep frying); 200 gr young galangal, grated; 2 stalks lemongrass, bruised; 3 bay leaves; 2 kaffir lime leaves; 400 ml water (or coconut water for richer flavor); Salt and sugar to taste; 8 shallots; 5 cloves garlic; 4 candlenuts, toasted; 1 tbsp coriander powder; 2 cm turmeric, toasted; 2 cm ginger

Galangal Fried Chicken (Ayam Goreng Lengkuas) is a culinary masterpiece from the Sundanese region of Indonesia that has captivated palates across the archipelago.

Published November 14, 2025

Quick 60 Minutes

Serves 4 Servings

Difficulty Medium

Scroll for full method, ingredients, and chef’s notes.

Ingredients

What you need

Gather everything first for a smoother cooking flow.

1 whole chicken, cut into 8 pieces
500 ml Nabati Cermelang cooking oil (for deep frying)
200 gr young galangal, grated
2 stalks lemongrass, bruised
3 bay leaves
2 kaffir lime leaves
400 ml water (or coconut water for richer flavor)
Salt and sugar to taste
8 shallots
5 cloves garlic
4 candlenuts, toasted
1 tbsp coriander powder
2 cm turmeric, toasted
2 cm ginger

Method

Step-by-step

1
In a wok, combine the chicken pieces with the spice paste, grated galangal, lemongrass, bay leaves, and kaffir lime leaves.
2
Pour in the water (or coconut water), add salt and sugar. Stir well.
3
Cook (simmer or 'ungkep') the chicken over medium heat until the water has evaporated and the spices are absorbed. The chicken should be tender.
4
Remove the chicken pieces and separate them from the remaining galangal spices. Drain both to dry them slightly.
5
Heat a generous amount of Nabati Cermelang cooking oil (for deep fry) over medium-high heat.
6
Fry the chicken pieces first. Place the chicken in the hot oil and fry until golden brown and the skin is crispy. Remove and drain.
7
Using the same oil, strain the remaining grated galangal spices from any excess liquid. Fry these galangal spices over medium heat.
8
Stir the galangal spices continuously in the oil to ensure they cook evenly and do not burn. Fry until they become dry, crispy, and golden brown (becoming 'serundeng').
9
Remove the crispy galangal spices, draining the oil thoroughly (you can press them against the sieve).
10
Serve the fried chicken generously sprinkled with the crispy galangal topping.

Chef’s Notes

Tips & extra guidance

Galangal Fried Chicken (Ayam Goreng Lengkuas) is a culinary masterpiece from the Sundanese region of Indonesia that has captivated palates across the archipelago. Its main specialty lies not just in the chicken itself, but in the abundant and crispy galangal 'serundeng' (crispy shreds). This dish offers a unique eating sensation, where savory chicken is paired with grated spices fried dry until they resemble crunchy crumbles.
The distinctive aroma of galangal, combined with other fragrant spices, makes this dish unforgettable.
The cooking process for this dish involves two crucial frying stages, both of which depend on the quality of the oil. The first stage is frying the simmered chicken. Here, Nabati Cermelang cooking oil, heated in large quantities (deep fry), plays a vital role. A stable high-temperature oil instantly locks in the chicken's juices, resulting in a crispy, golden exterior, while the inside remains tender and juicy from the simmering process.
The second stage, which is the heart of this recipe, is frying the leftover grated spices. This is a process that demands clean and stable oil like Nabati Cermelang. The oil acts as a dehydration medium, transforming the wet grated galangal into crispy, golden-brown flakes. This process must be done over consistent medium heat; an unstable oil will quickly burn the spices on the outside while they remain soggy within.
Clear, high-quality oil ensures the original flavors of the galangal and spices remain pure, uncontaminated by other tastes. The final result is a savory, non-greasy, and perfectly crispy galangal 'serundeng'. This Galangal Fried Chicken recipe is clear proof of how the right frying technique with quality oil can create amazing new textures from simple spices.