Homemade Chicken Floss

Learn how to make Indonesian-style Homemade Chicken Floss (Abon Ayam)! tender, savory-sweet shredded chicken cooked until light, dry, and crispy. It’s the perfect topping for rice, porridge, bread, or even pastries. And yes, it’s delicious enough to snack on straight from the jar.

Fluffy, buttery, and full of spice. Abon Ayam is Indonesia’s favorite topping for rice, porridge, and bread.

What Is Chicken Floss?

Chicken floss (Abon Ayam) is a type of meat floss made from finely shredded chicken that’s been seasoned, fried, and dried until it turns fluffy and crisp. The texture is light and cottony, yet flavorful — every strand carrying a balance of sweet, salty, and aromatic spices.

To achieve that signature texture, the chicken is first simmered with aromatic ginger. Once cooked, it’s shredded into thin strands, then slowly toasted over low heat until dry, golden, and fragrant. The result? A perfectly airy, melt-in-your-mouth floss with just the right crunch.

And for flavor taste, savory, slightly sweet, aromatic, and rich. The texture is light, dry, fluffy, and crisp. pair with steamed rice, congee, bread rolls, or even salads

Why You’ll Love It

The savory-sweet blend and delicate texture make chicken floss incredibly versatile. Sprinkle it over porridge, mix it with rice, or stuff it inside bread and pastries. It instantly adds richness, depth, and that nostalgic Indonesian taste to almost anything.

Once you make it, you’ll see why it’s so addictive; It’s simple to prepare, easy to store, and impossible to resist once you’ve tried it for the first time.

What Makes This Chicken Floss Special

1. Authentic Indonesian Flavor
   This recipe captures the warmth of Indonesian spices such as lemongrass, galangal, kaffir lime leaves, and coriander. creating a comforting, aromatic profile that’s savory and slightly sweet.
2. Perfectly Balanced Texture
   The chicken is simmered, then slowly pan-fried or oven-dried until it becomes light, dry, and crisp — the signature texture of good abon. Every strand stays flavorful and fluffy.
3. Richness from Coconut Milk
   A touch of coconut milk adds subtle creaminess, keeping the floss moist and preventing it from drying out too quickly during the final toasting.

• Fully Customizable
  Like it spicy? Add chili paste or sambal. Prefer a bolder umami kick? Reduce the sugar or use a bit more soy sauce. You can even adapt this method for beef (abon sapi) or fish (abon ikan).

Ingredients of Homemade Chicken Floss

Chicken

• Chicken Breast Fillet: Chicken breast is the best choice for making abon ayam because it’s lean, easy to shred, and absorbs flavors beautifully. Once boiled and seasoned, the meat turns tender enough to be pulled apart into fine strands — the key to that light, floss-like texture. You can also use chicken thighs for a juicier, slightly richer result.
• Bay Leaves: that’s slightly earthy and citrusy. They help balance out the richness of the chicken and coconut sugar.
• Lemongrass: adds that unmistakable fresh, lemony scent that makes Indonesian dishes so aromatic.
• Water

Seasoning

• Bay Leaves:  to deepen the herbal fragrance and tie the flavor profile together during the slow-cooking process.
• Lemongrass: Crushed and sautéed with the seasoning to keep that bright, citrusy aroma throughout the cooking.
• Keffir Lime Leaves: These bring a beautiful, zesty aroma and a hint of floral citrus that brightens up the dish. Tear the leaves slightly before adding them to release their natural oils.
• Salt: Balances the sweetness and enhances the savory depth of the dish.
• Chicken Stock Powder: Adds umami richness and intensifies the chicken flavor without overpowering the spices.
• Coconut/Palm Sugar: This is what gives abon ayam its signature sweet-savory taste and golden-brown color. Palm sugar (gula jawa) is traditional and adds a caramel-like depth, but coconut sugar also works well.
• Chicken Broth: This is the reserved liquid from boiling the chicken. It helps moisten the shredded meat and allows the seasoning to absorb evenly

Spices

• Shallots: the backbone of Indonesian cooking. They add natural sweetness, aroma, and depth to the dish.
• Garlic: adds a bold, savory kick that enhances every other flavor in the mix.
• Turmeric: gives the chicken floss its signature warm golden color and a subtle earthy flavor. It also has natural anti-inflammatory properties — a bonus for health!
• Ginger: brings a gentle heat and brightness that cuts through the richness of the coconut sugar and chicken.
• Candlenut: They add a mild nuttiness and natural oiliness that helps thicken the paste and gives the floss a slightly creamy, rich undertone.
• Coriander Powder: adds warm, citrusy, and slightly nutty notes that make the flavor more complex and balanced
• Red Pepper: These give a mild heat and vibrant color without overpowering the dish.

How to Make Homemade Chicken Floss

Let’s start, in a pot, combine the chicken breast, bay leaves, lemongrass, and water.
Bring to a boil, then simmer until the chicken is fully cooked and tender. Remove the chicken, set aside to cool, and reserve ½ cup of broth for later.

While the chicken cools, blend shallots, garlic, turmeric, ginger, candlenuts, coriander powder, and red chilies into a smooth paste. Use a bit of water if necessary. This paste will infuse your abon with deep, complex flavor.

Once cool, shred the chicken finely using your hands or two forks.
For a fluffier texture, lightly pound the shredded meat with a mortar and pestle — this breaks down the fibers and gives that iconic “floss” look.

In a large pan, heat a few tablespoons of oil over medium heat.
Add the spice paste, bay leaves, lemongrass, and kaffir lime leaves, then sauté until fragrant and the mixture turns slightly darker.
Next, stir in the salt, stock powder, palm sugar, and chicken broth. Continue cooking until the sugar dissolves and the mixture thickens slightly.

Add the shredded chicken to the pan and stir thoroughly until every strand is evenly coated with the seasoning.
Cook on low heat, stirring often, until the mixture becomes dry and fragrant — this helps the flavors seep deep into the chicken.

In another pan, heat enough vegetable oil for shallow frying.
Once hot, fry the seasoned chicken mixture in batches, stirring constantly to prevent burning.
Then, fry until the chicken turns golden brown and crispy, then remove and drain well. You can press the floss with paper towels or a sieve to remove excess oil. Let the chicken floss cool completely before storing it in an airtight jar or container.
Kept at room temperature, it will stay fresh for up to 1 month — or longer if refrigerated.

Enjoy your Homemade chicken floss, stock up! because this will help you when you’re starving in the middle of the night lol!

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