Crispy Malaysian Fried Chicken
Fried Chicken, or Ayam Goreng as it’s known in Malaysia, is a delicious dish loved by many. This Malaysian-style fried chicken is crispy on the outside and tender on the inside, with a burst of flavors from the marinade. It’s perfect for sharing with family and friends, and it’s sure to impress!
Why Make This Recipe
Making Malaysian Fried Chicken at home is a rewarding experience. You get to control the flavors and ensure that the chicken is cooked to perfection. The rich blend of spices used in the marinade infuses the chicken with an amazing taste, and frying it to crispy perfection creates a delightful texture. Plus, homemade fried chicken is always a hit at gatherings or as a comforting meal any day of the week.
How to Make Fried Chicken
Ingredients
- 1.25 kg / 2.5 lb chicken thighs and drumsticks, bone-in skin-on
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 3 garlic cloves, roughly chopped
- 1 tbsp ginger, roughly chopped
- 1 tbsp galangal, roughly chopped
- 1 1/2 tsp curry powder (your choice of heat)
- 1 lemongrass, white part only, roughly chopped
- 1 tsp turmeric powder
- 2 small eshalots, peeled and roughly chopped
- 1 1/2 tsp cooking/kosher salt
- 1/2 tsp chili powder, adjust to taste
- 2 tsp brown sugar
- 7 tbsp coconut milk (full fat is best)
- 1/2 cup cornflour/cornstarch
- 1.75 liters/quarts vegetable or canola oil
- 1 tbsp garlic, minced
- 1 tbsp large red chili, deseeded and minced
- 1 tbsp green onion, minced
- Pinch of salt
- Coriander/cilantro leaves for garnish
Directions
- Toast spices: Heat a small skillet over medium heat without oil. Toast coriander seeds, cumin seeds, and fennel seeds for about 2 minutes until fragrant. Transfer them to a blender.
- Make curry paste: Add the remaining curry paste ingredients to the blender and blend until smooth.
- Marinate chicken: Pour the curry paste over the chicken in a ziplock bag or bowl. Toss to coat and let it marinate for 24 to 48 hours in the fridge.
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Prepare to cook:
- Remove chicken from the fridge 30 minutes before cooking and transfer it to a bowl.
- Preheat the oven at 80°C (175°F) to keep the chicken warm.
- Cornflour coating: Add cornflour to the marinated chicken and toss to coat.
- Heat oil: Pour vegetable oil into a heavy pot and heat to 180°C (350°F).
- Fry the chicken: Carefully place three pieces of chicken in the hot oil without touching them for 2 minutes. Fry for an additional 8 minutes until golden brown and check the internal temperature (75°C/167°F).
- Keep warm: Move cooked chicken to a rack and keep it warm in the oven while frying the rest.
- Serve immediately: Sprinkle with coriander and serve with a garlic-chili garnish if desired.
How to Serve Fried Chicken
Serve the fried chicken hot, garnished with fresh coriander and a sprinkle of garlic and chili, if using. It pairs wonderfully with steamed rice, spicy dipping sauces, or a crunchy salad.
How to Store Fried Chicken
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven or skillet to restore its crispiness instead of using the microwave.
Tips to Make Fried Chicken
- Marinate the chicken longer for a deeper flavor.
- Ensure the oil temperature is correct for crispy results.
- Use a thermometer to check the chicken’s internal temperature for safe eating.
Variation
You can adjust the spice levels in the marinade by adding more or less chili or opting for different curry powders.
FAQs
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Can I use other parts of the chicken?
Yes, you can use chicken wings or breasts, but adjust the cooking time as needed. -
What if I don’t have all the spices?
You can substitute with pre-made curry paste, but the flavor may differ. -
Can this recipe be made in an air fryer?
This recipe is designed for frying; air frying might not achieve the same results in terms of texture.
Enjoy your delicious homemade Malaysian Fried Chicken! It’s not just a meal; it’s a treat that brings a taste of Malaysia right to your kitchen.
Ayam Goreng
Ingredients
Main Ingredients
- 1.25 kg chicken thighs and drumsticks, bone-in skin-on 2.5 lb
- 1 tbsp garlic, minced
- 1 tbsp large red chili, deseeded and minced
- 1 tbsp green onion, minced
- 1 pinch salt
- 1 cup cornflour/cornstarch
- 1.75 liters vegetable or canola oil
- 1 tbsp coriander/cilantro leaves for garnish
Spice Marinade
- 2 tsp coriander seeds Toasted
- 2 tsp cumin seeds Toasted
- 1 tsp fennel seeds Toasted
- 3 cloves garlic, roughly chopped
- 1 tbsp ginger, roughly chopped
- 1 tbsp galangal, roughly chopped
- 1.5 tsp curry powder Your choice of heat
- 1 stalk lemongrass, white part only, roughly chopped
- 1 tsp turmeric powder
- 2 small eshalots, peeled and roughly chopped
- 1.5 tsp cooking/kosher salt
- 0.5 tsp chili powder Adjust to taste
- 2 tsp brown sugar
- 7 tbsp coconut milk (full fat is best)
Instructions
Preparation
- Toast coriander seeds, cumin seeds, and fennel seeds in a small skillet over medium heat for about 2 minutes until fragrant. Transfer to a blender.
- Add garlic, ginger, galangal, curry powder, lemongrass, turmeric powder, eshalots, salt, chili powder, sugar, and coconut milk to the blender. Blend until smooth to make the curry paste.
- Pour the curry paste over the chicken in a ziplock bag or bowl. Toss to coat and let it marinate for 24 to 48 hours in the fridge.
Cooking
- Remove chicken from the fridge 30 minutes before cooking and transfer it to a bowl.
- Preheat the oven to 80°C (175°F) to keep the chicken warm.
- Add cornflour to the marinated chicken and toss to coat.
- Pour vegetable oil into a heavy pot and heat to 180°C (350°F).
- Carefully place three pieces of chicken in the hot oil and fry for 2 minutes. Then fry for an additional 8 minutes until golden brown. Check the internal temperature (it should be 75°C/167°F).
- Move cooked chicken to a rack and keep it warm in the oven while frying the rest.
- Serve immediately, garnished with coriander and a garlic-chili garnish if desired.
