Ayam Golek (lean roast chicken)

0/3

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 140 g chicken breast (skinless, scored)140g

Vegetables· 3

  • 6 g lemongrass (minced)6g
  • 8 g garlic (minced)8g
  • 6 g ginger (minced)6g

Sauces· 3

  • 30 g lite coconut milk (for basting)30g
  • 12 g chili paste (cili boh)12g
  • 4 g tamarind paste (loosened with water)(staple)4g

Spices· 2

  • 2 g turmeric powder(staple)2g
  • pinch of salt(staple)2g

Fats & oils· 1

  • 4 g cooking oil (for the marinade)(staple)4g

  1. Score the chicken breast, then rub with the chili paste, lemongrass, garlic, ginger, turmeric, tamarind water, oil and salt; marinate 10 min.

    Why? Scoring lets the spices reach into the meat so lean breast isn't bland; tamarind and turmeric give the tang and golden colour that replaces the greasy skin of a spit-roast.

    Tip: If you have time, marinate longer — overnight in the fridge gives the deepest flavour.

    Next up:Preheat the air fryer to 190 °C and roast the chicken breast for 8 min.

  2. 8 min · hands-free

    Preheat the air fryer to 190 °C and roast the chicken breast for 8 min.

    Why? The original turns a whole bird over flames while being basted in oil, easily topping 500 kcal a serving; the air fryer browns the surface with hot air alone — no extra oil needed.
    Watch out: Don't flatten the breast too thin — thin cuts dry out in 8 min.
    08:00

    Next up:Baste with lite coconut milk, flip, and roast another 5 min until glazed and cooked through.

  3. 5 min · hands-free

    Baste with lite coconut milk, flip, and roast another 5 min until glazed and cooked through.

    Why? Basting only at the end with a thin layer of lite coconut milk gives the roast its creamy aroma and sheen while saving lots of fat versus dousing it in full-fat santan.

    Tip: Serve with cucumber and half a bowl of brown rice; stir any leftover coconut milk with tamarind for a dip.

    05:00