Ayam Goreng (Malaysian Fried Chicken)

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Ayam Goreng (Malaysian Fried Chicken)

Ayam Goreng (Malaysian Fried Chicken) is a traditional Malaysian recipe for a classic dish of chicken marinated in curry paste that's deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Malaysian version of: Malaysian Fried Chicken (Ayam Goreng).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Additional Time:

(+24 hours marinating)

Serves:

National:

Rating:

Tags : Curry National Dish Spice Recipes Herb Recipes Chicken Recipes Fowl Recipes Malaysia Recipes

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I've had this recipe on a scrap of paper for longer than I really care to think about. It was given to me by a Malay Chinese friend when I was at university. I've finally found an use for AI in digitising and editing my notes, so the recipe is being added to this website. I've upped the chilli content somewhat from the original, but it remains true to the original Malay recipe

Ingredients:

1.25kg whole chicken, jointed (or 10 chicken pieces)

Whole spices:
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds

For the Ayam Goreng Curry Paste:
3 garlic cloves, coarsely chopped
1 tbsp ginger, coarsely chopped
1 tbsp galangal, coarsely chopped
1 1/2 tsp curry powder (any type fine, but I would suggest Malaysian meat curry powder)
1 lemongrass (white part only coarsely chopped)
1 green finger chilli, coarsely chopped
1 tsp turmeric powder
2 small shallots, peeled and coarsely chopped
1 1/2 tsp salt
1 tsp chilli powder, adjust to taste
2 tsp brown sugar
7 tbsp coconut milk (full fat best!)

Cooking:
60g cornflour
1.75l vegetable or rapeseed oil

Garnish (optional):
1 tbsp large red chilli (cayenne pepper), de-seeded and minced
1 tbsp spring onion, sliced at a bias into rounds
Pinch of salt
Coriander leaves

Method:

Begin by dry toasting the whole spices in a small frying over medium heat for 2 minutes or until the spices are fragrant. Turn the toasted seeds onto a plate and set aside to cool. Now turn into a spice grinder and render to a powder.

Combine the ground spices with the ingredients for the curry paste in a blender or food processor. Process to a smooth paste. Pour the curry paste into a bowl, add the chicken pieces (I like to poke the chicken a few times with a skewer so the curry paste can penetrate the meat) and turn to coat. Cover, set in the refrigerator and marinate for 24 hours, up to 48 hours.

Remove the chicken from refrigerator 30 minutes prior to cooking and transfer into a bowl (most of the marinade should be stuck to chicken).

Pre-heat your oven to 80°C (this is to keep the chicken warm).

Add cornflour to the chicken and toss to coat — it will thicken the paste; this is what gives the classic craggy coating.

Heat oil in a wok, deep pan or deep fryer to 180°C. Once the oil is hot, carefully place 3 pieces of chicken in the oil; do not touch for 2 min (to let crust adhere). The il temperature will drop to 150°C/300°C; increase the heat if needed to raise the temperature again.

Fry for 8 minutes (wings for 5 minutes), or until deep golden brown and the internal temperature at thickest part reaches 75°C.

Place the cooked chicken onto a rack and keep warm in the oven. Cook the remaining chicken in the same manner.

For the 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.

Serve immediately, sprinkled with coriander and garlic-chilli garnish, if using.