Ayam Goreng (Malaysian Fried Chicken)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Marinating
1 d
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Total Time
1 d 40 mins
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Servings
4
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Course
Main Course
Ayam Goreng (Malaysian Fried Chicken)
Description
This recipe combines several toasted seeds ground with aromatic ingredients to create a vibrant curry paste that deeply flavors the chicken during a long marinade. Galangal and lemongrass add distinct citrusy and earthy notes, balanced with turmeric and curry powder for warmth. The marinade generously coats bone-in chicken pieces, primarily thighs, drumsticks, and sometimes wings and breast segments with skin on.
After marinating 24 to 48 hours, the chicken is dredged in cornstarch resulting in a craggy coating that crisps beautifully when fried in hot oil. Frying at 180°C in a heavy pot ensures even cooking and crispness. The dish is traditionally served warm and garnished with a mixture of minced garlic, chili, and green onion for freshness and an additional kick.
The result is intensely flavored fried chicken with layers of aromatic spices, a deeply golden crispy crust, and juicy meat inside. It is suitable for meals where richly spiced, crisp fried chicken is desired. It does not work well in air fryers due to the wet batter consistency.
Practical notes include the use of bone-in pieces for juiciness, proper preparation of spices and lemongrass, and maintaining oil temperature for consistent frying. The recipe advises on adjusting cooking times by piece size, reusing oil after cleaning, and handling special ingredients like galangal carefully.
Ingredients
- 1.25 kg / 2.5 lb chicken thigh I use 4 thighs, 3 drumsticks, Note 1, and drumsticks, bone-in skin-on
Toasted spices:
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp fennel seeds
Ayam Goreng Curry Paste:
- 3 garlic roughly chopped, cloves
- 1 tbsp ginger , roughly chopped
- 1 tbsp galangal , roughly chopped (Note 2)
- 1 1/2 tsp curry powder (any type fine, mild or spicy - your choice)
- 1 lemongrass , white part only roughly chopped (Note 3)
- 1 tsp turmeric powder
- 2 shallot French onions, US: shallots), peeled and roughly chopped (Note 4, small
- 1 1/2 tsp kosher salt or 1 tsp table salt, cooking salt
- 1/2 tsp chilli powder , adjust to taste (Note 5)
- 2 tsp brown sugar
- 7 tbsp coconut milk (full fat best!)
Cooking:
- 1/2 cup cornstarch or cornflour
- 1.75 litres / quarts vegetable oil or canola oil
Garnish (optional):
- 1 tbsp garlic ,minced (not too small, else it burns)
- 1 tbsp red chili cayenne pepper), deseeded and minced, large
- 1 tbsp green onion , minced
- salt pinch
- Coriander leaves aka cilantro leaves
Instructions
- Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
- Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
- Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.
PREPARE TO COOK (WORK IN SPECIFIED ORDER OF STEPS):
- Dechill chicken: Remove chicken from fridge 30 minutes prior to cooking and transfer into a bowl (most marinade should be stuck to chicken).
- Preheat oven to 80°C/175°F and place rack on tray - to keep chicken warm. (Note 7)
- Cornflour coating: Add cornflour to chicken and toss to coat - it will thicken the paste, this is what makes the craggy coating.
- Heat oil 180°C/350°F: Pour oil into a wide, heavy based pot to a depth of 6 cm / 2.5 " (my 26cm/10.5" cast iron pot = 1.75L/quarts oil, Note 8). Heat over medium high heat to 180°C/350°F - maintain temp as best you can (Note 9). This recipe will NOT work well with an air fryer – see Note 8.
- Fry: Carefully place 3 pieces of chicken in, do not touch for 2 min (to let crust adhere). Oil temperature should drop to 150°C/300°C - increase heat if needed.
- Fry 8 minutes (75°C / 167°F): Fry for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.
- Keep warm: Place cooked chicken onto rack and keep warm in oven. Cook remaining chicken.
- Serve immediately, sprinkled with coriander and garlic-chilli garnish, if using. See in post for side dish suggestions!
GARNISH:
- Heat 3 tbsp oil in a small skillet over medium heat. Add garlic and chilli, cook until garlic is starting to go light golden. Then add green onion and cook until garlic is golden. Drain on paper towels, sprinkle with salt. Cool then sprinkle on chicken.
Notes
- Use bone-in, skin-on chicken pieces (thighs, drumsticks, wings) for best flavor and juiciness; cutting breasts into pieces helps with even cooking.
- If galangal is unavailable, substitute equal ginger plus lime or lemon zest.
- Prepare lemongrass by discarding tough tops and peeling outer layers, using the tender white part.
- Keep oil temperature at 180°C (350°F) for proper frying; test with a thermometer or by observing bubbles from wood chopstick tip.
- Marinate chicken 24 to 48 hours for deep flavor infusion and coating adhesion.
- Frying vessel shape affects oil quantity; wok reduces required oil volume.
- This recipe does not suit air fryer cooking due to batter moisture.
- Reuse frying oil after filtering and cleaning for up to three uses with mild-flavored foods.
User Reviews
Overall Rating
5
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