Ayam Goreng
A delicious Malaysian-style fried chicken that's crispy on the outside and tender on the inside, bursting with flavor from a rich blend of spices.
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.
Notes
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.