Ayam Goreng (Malaysian Fried Chicken)

Name: Ayam Goreng (Malaysian Fried Chicken)
Prep time: 10 min
Cook time: 30 min
Total time: 1480 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1.25 kg / 2.5 lb chichen thighs ad drumsticks, bone in skin on ( (I use 4 thighs, 3 drumsticks, Note 1)); 2 tsp coriander seeds; 2 tsp cumin seeds; 1 tsp fennel seeds; 3 g arlic cloves (, roughly chopped); 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 small eshalots ((French onions, US: shallots), peeled and roughly chopped (Note 4)); 1 1/2 tsp cooking/kosher salt ((or 1 tsp table salt)); 1/2 tsp chilli powder (, adjust to taste (Note 5)); 2 tsp brown sugar; 7 tbsp coconut milk ((full fat best!)); 1/2 cup cornflour / cornstarch; 1.75 litres / quarts vegetable or canola oil; 1 tbsp garlic (,minced (not too small, else it burns)); 1 tbsp large red chilli ((cayenne pepper), deseeded and minced); 1 tbsp green onion (, minced); Pinch of salt; Coriander/cilantro leaves

Recipe video above. Marinated in a curry paste made with lemongrass, garlic and spices then tossed in cornflour to make the coating ultra craggy and crunchy, Ayam Goreng is Malaysia's answer to Southern Fried Chicken. Hot contender for the world's best fried chicken!Spiciness: Very mild. Fee

⏱️ 1480 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Hard ⭐ 5.0 (18) 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

1.25 kg / 2.5 lb chichen thighs ad drumsticks, bone in skin on ( (I use 4 thighs, 3 drumsticks, Note 1))
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
3 g arlic cloves (, roughly chopped)
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 small eshalots ((French onions, US: shallots), peeled and roughly chopped (Note 4))
1 1/2 tsp cooking/kosher salt ((or 1 tsp table salt))
1/2 tsp chilli powder (, adjust to taste (Note 5))
2 tsp brown sugar
7 tbsp coconut milk ((full fat best!))
1/2 cup cornflour / cornstarch
1.75 litres / quarts vegetable or canola oil
1 tbsp garlic (,minced (not too small, else it burns))
1 tbsp large red chilli ((cayenne pepper), deseeded and minced)
1 tbsp green onion (, minced)
Pinch of salt
Coriander/cilantro leaves

Steps

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.
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!
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.

💰 Cost Estimate

Total Ingredients Rp 1.500

Per Serving Rp 375/serving

🏠 Save ~Rp 3.000 compared to buying!

📋 Price Breakdown (18% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
/ 2.5 lb chichen thighs ad drumsticks	1.25 kg	-	-
coriander seeds	2 tsp	-	-
cumin seeds	2 tsp	Rp 70.000/kg	Rp 700
fennel seeds	1 tsp	-	-
arlic cloves	3 g	-	-
ginger	1 tbsp	-	-
galangal	1 tbsp	-	-
curry powder	0.5 tsp	Rp 8.000/100g	Rp 200
lemongrass	1	-	-
turmeric powder	1 tsp	Rp 8.000/100g	Rp 400
small eshalots	2	-	-
cooking/kosher salt	0.5 tsp	-	-
chilli powder	0.5 tsp	Rp 8.000/100g	Rp 200
brown sugar	2 tsp	-	-
coconut milk	7 tbsp	-	-
cornflour / cornstarch	0.5 cup	-	-
litres / quarts vegetable or canola oil	1.75	-	-
garlic	1 tbsp	-	-
large red chilli	1 tbsp	-	-
green onion	1 tbsp	-	-
Pinch of salt	-	-	-
Coriander/cilantro leaves	-	-	-