Easy Indonesian Gluten-Free Fried Chicken
This post may contain affiliate links.Looking for a easy fried chicken that is gluten-free? This Indonesian Crispy Fried Chicken is your best bet. The ingredients are simple and easy-to-get in a regular kitchen. Your family will love you for it!
Finding the perfect crispy, flavorful fried chicken without using regular flour can be tricky – but this Indonesian Gluten-Free Fried Chicken makes it effortless. With a golden, crunchy coating made from tapioca flour and a blend of seasonings, this chicken becomes my family’s favorite.
Just like my Flourless Fried Chicken, this recipe is perfect for those who love crispy chicken without the usual wheat flour. If you want spicier version, you can try Chicken Rendang, Chicken Curry, or Ayam Balado (Indonesian Spicy Fried Chicken) for they all have authentic Indonesian flavor.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Tapioca Flour – This will create a light, crispy layer on the chicken and it is gluten-free.
Mushroom bouillon powder – if you can have this, the taste will be perfect. This helps create an umami flavor because it has a little bit of MSG inside.
Be sure to check out the full recipe and ingredient list below
How to Make Gluten-Free Fried Chicken
STEP 1. Mix salt, sugar, mushroom powder, pepper, water and tapioca flour into a big container enough to marinate the chicken (Image 1). Stir well (Image 2). Put in the chicken thigh (Image 3). Marinate the chicken well until all sides are thoroughly coated (Image 4). Set aside for 10 minutes.
STEP 2. Heat enough oil in a pan for deep frying. Dip a bamboo stick or chopstick into it to test if the oil is hot enough (Image 5). If bubbles appear around it, the oil is hot enough. Carefully add the chicken (Image 6). Let one side fry for 5 to 6 minutes before flipping it. Fry until the color turns golden brown (Images 7, 8). Drain the chicken and let it cool before cutting them into slices. Enjoy!
How to Serve
This Indonesian Gluten-Free Fried Chicken is a versatile dish that pairs well with Sop Buntut (Indonesian Oxtail Soup), where the rich broth complements the crispy chicken perfectly. Or another option, pair it with Kari Ayam (Indonesian Chicken Curry) for a creamy, spiced contrast. To add some fiber, add some stir-fried vegetables like Garlic Green Beans or Kikurage Cauliflower.
Finish with gluten-free desserts like Ongol Ongol, soft and chewy tapioca bites coated in coconut, or Klepon, a pandan-flavored rice cake topped with grated coconut. Candil Ubi (Sweet Potato Balls) is also a comforting, gluten-free dessert.
Serve Wedang Jahe (Indonesian Ginger Tea) to balance the rich flavors of the meal. Or get the refreshing for Lemongrass Tea.
Pro Tips
- Before adding the chicken, test the oil temperature with a bamboo skewer. If you see small bubbles forming around the skewer, the oil is ready for frying.
- While frying, gently poke the chicken with a bamboo skewer. This helps release steam from inside the meat, and it helps to cook to the center without overcooking the outside.
- For an even crispier texture, use a double-fry method. After the first frying, let the chicken drain and rest for a minute. Then return it to the hot oil for about 45 seconds. This makes the fried chicken even crispier.
- For a lasting, extra-crispy coating, add one tablespoon of rice flour to your tapioca batter. It creates a lighter, crispier texture that stays crunchy longer.
FAQs about Gluten-free Fried Chicken
This recipe uses tapioca flour instead of traditional wheat flour. Tapioca flour is a staple in Indonesian cooking and it is gluten-free.
Use oils with a high smoke point. I highly recommend coconut oil for crispier texture.
Spray some coconut oil on each sides.
Air-fry at 375°F (190°C) for 20-25 minutes, flipping halfway through.
Bake at 400°F (200°C) for 25-30 minutes, turning once, until golden and cooked through.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness:
- Air-fryer: Reheat at 350°F (175°C) for 5-7 minutes.
- Oven: Bake at 350°F (175°C) for 10-15 minutes.
More Indonesian Recipes
Easy Indonesian Gluten-Free Fried Chicken – with Tapioca Flour
Equipment
- 1 wok
- 1 air fryer
Ingredients
- 1 kg chicken thigh fillet
- 11 g salt
- 15 g sugar
- 8 g mushroom bouillon powder
- 1 tsp pepper
- 80 g water
- 100 g tapioca flour
Instructions
- Mix salt, sugar, mushroom powder, pepper, water and tapioca flour into a big container enough to marinate the chicken. Stir well. Put in the chicken thigh. Marinate the chicken well until all sides are thoroughly coated. Set aside for 10 minutes.
- Heat enough oil in a pan for deep frying. Dip a bamboo stick or chopstick into it to test if the oil is hot enough. If bubbles appear around it, the oil is hot enough. Carefully add the chicken. Let one side fry for 5 to 6 minutes before flipping it. Fry until the color turns golden brown. Drain the chicken and let it cool before cutting them into slices. Enjoy!
Video
Notes
- Before adding the chicken, test the oil temperature with a bamboo skewer. If you see small bubbles forming around the skewer, the oil is ready for frying.
- While frying, gently poke the chicken with a bamboo skewer. This helps release steam from inside the meat, and it helps to cook to the center without overcooking the outside.
- For an even crispier texture, use a double-fry method. After the first frying, let the chicken drain and rest for a minute. Then return it to the hot oil for about 45 seconds. This makes the fried chicken even crispier.
- For a lasting, extra-crispy coating, add one tablespoon of rice flour to your tapioca batter. It creates a lighter, crispier texture that stays crunchy longer.
Love this crispy fried chicken for its simplicity! It is super quick to serve and you will love it!