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Discover the bold, comforting flavor of Ayam Goreng Bacem — a traditional Javanese braised fried chicken slow-cooked with palm sugar, coconut water, and aromatic spices. Learn how to make this iconic dish at home.
About the Dish
Ayam Goreng Bacem is a beloved traditional dish from Central Java and Yogyakarta, known for its distinctive sweet-savory flavor that comes from palm sugar and coconut water. The word bacem refers to a classic Javanese cooking technique where ingredients are slowly braised in a spiced broth until the liquid reduces and the flavors are fully absorbed into the meat.
This dish is traditionally made with free-range chicken (ayam kampung), which has a firmer texture and richer taste compared to regular chicken. Ayam Goreng Bacem holds a special place in Javanese food culture — it appears on everyday family tables, at community feasts (kenduri), celebratory gatherings, and local warungs alike. Once you taste it, it’s easy to understand why.
Key Ingredients and Their Role
Palm Sugar (Gula Merah) — The heart of the bacem flavor. Palm sugar gives the dish its signature deep sweetness and helps create the beautifully caramelized, golden-brown color when the chicken is fried.
Coconut Water (Air Kelapa) — Used as the braising liquid, coconut water adds a subtle natural sweetness and helps tenderize the meat during the slow-cooking process, making every bite soft and juicy.
Sweet Soy Sauce (Kecap Manis) — Adds a glossy richness to the broth and deepens the overall savory-sweet balance that makes Ayam Goreng Bacem so addictive.
Ingredients
Main Ingredients:
- 1 large free-range chicken (ayam kampung), cut into pieces
- 4 bay leaves (daun salam)
- 500 ml coconut water
- ½ knob galangal (lengkuas), sliced
- 85 g palm sugar (gula merah), shaved
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tsp seasoning powder
- 2 tsp chicken bouillon powder
- 1 tsp ground black pepper
- 1 tbsp tamarind (asam jawa), dissolved in a little water
Spice Paste (Bumbu Halus):
- 10 shallots
- 10 garlic cloves
- 6 candlenuts (kemiri)
- 2 tsp ground coriander
- ½ knob ginger
- 1 whole nutmeg (pala)
Instructions
- Blend the shallots, garlic, candlenuts, coriander, ginger, and nutmeg in a blender or grind using a mortar and pestle until smooth.
- Sauté the spice paste in a little oil over medium heat until fragrant.
- Transfer the sautéed paste into a pot. Add the coconut water, bay leaves, galangal, palm sugar, and sweet soy sauce. Stir well to combine.
- Season with seasoning powder, chicken bouillon, ground pepper, and tamarind water.
- Add the chicken pieces into the pot. Cook over medium heat for approximately 45–60 minutes until the chicken is fully cooked and the liquid has reduced significantly, stirring occasionally to ensure the spices are evenly absorbed.
- Heat enough oil in a pan. Fry the braised chicken over low-medium heat until the outside turns golden brown. Turn the chicken regularly, as the palm sugar and sweet soy sauce can cause it to brown quickly.
- Remove from heat and drain before serving.
Serving Suggestion
Serve Ayam Goreng Bacem warm with steamed white rice, fresh sambal, and simple sides like sliced cucumber and blanched vegetables. For a more traditional Javanese experience, pair it with tempeh or tofu bacem on the side.
Start Your Javanese Kitchen Journey Today
Ayam Goreng Bacem is more than just fried chicken — it’s a dish that carries the warmth and depth of Javanese culinary tradition in every bite. Whether you’re cooking it for the first time or revisiting a childhood favorite, this recipe is your perfect starting point.
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