Yellow fried chicken is an Indonesian dish originating from East Java. This dish is different from pop fried chicken (usually fried until it has pale color or is almost light brown) and Balado fried chicken (fried chicken with spicy red sauce, typical food of Padang). Yellow fried chicken has a very unique taste that comes from several kinds of spices before being fried. This food is also different from other fried chicken (fast food) because the cooking method is different. This yellow fried chicken is marinated in spices, not covered with dough/batter before frying. It causes the taste of yellow fried chicken to have a distinctive and unique taste from other fried chicken. Usually, it takes a long time to make yellow fried chicken, because the chicken has to be braised so that the color turns yellow before frying and eating it. The chicken can be heated a little bit, so it can increase the absorption of spices before frying it. Yellow chicken is covered with yellow spices consisting of special spices, such as turmeric, galangal, coriander, cumin, etc. Turmeric is a mandatory spice that makes chicken turn yellow. When the chicken has turned yellow and the spices have soaked into the chicken, then the yellow chicken is ready to be fried. Almost everyone, both young and old, likes yellow fried chicken because it tastes delicious, and is usually complemented by tofu, tempeh, vegetables, chili sauce, or sweet sauce.
Mix the water, garlic, turmeric, ginger, galangal, coriander, and cumin. Stir well, put in the pan along with lemongrass and bay leaves, and boil until fragrant.
When it's boiling and it tastes good, add the chicken pieces.
Cook until the chicken is cooked and yellow (the sauce has shrunk) and the spices are completely absorbed. Remove the chicken and drain it.
Fry the yellow chicken with enough oil, serve it on a plate, and it's ready to eat!
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