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Balinese-Style Fried Chicken

(Ayam Bali)

From Charmaine Solomon, The Complete Asian Cookbook

Serves: 4


  • 1 onion, roughly chopped
  • 2 cloves garlic
  • 1 tsp. ginger, chopped
  • 3 fresh red chiles, seeded and roughly chopped
  • 4 kemiri nuts (brazil nuts)
  • 1 tbs. dark soy sauce
  • 1 2.5 lb. frying chicken
  • peanut oil
  • 2 tsp. palm sugar
  • 2 tbs. lemon juice
  • 1/2 tsp. salt
  • 1 c. coconut milk


  1. Put onion, garlic, ginger, chiles, nuts, and soy sauce into a food processor or blender, and blend to a smooth paste.
  2. Cut chicken into quarters or frying-sized pieces.
  3. Heat 1/2 c. peanut oil. Fry the chicken pieces quickly, until brown. Remove chicken and drain on absorbent paper.
  4. Pour off all but 1 tbs. of the oil. Heat oil, add the blended mixture, and fry for a few minutes, stirring constantly. Add sugar, lemon juice, and coconut milk, and keep stirring while mixture comes to a boil. Return chicken and simmer for 25 minutes or until chicken is tender and gravy thick.


Keywords: Indonesian, Chicken.