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Ayam Goreng (Malaysian Fried Chicken)
Serves 4 Prep 10 min Cook 30 min Total 40 min Type Meal Origin Malaysian

Ayam Goreng (Malaysian Fried Chicken)

Ayam goreng translates simply as "fried chicken", but the Malaysian version is anything but plain. A pungent paste of shallots, galangal, lemongrass and toasted seeds is pounded into the meat before a light cornflour and egg coating crisps in hot oil.

Serves 4 Prep 10 minutes Cook 30 minutes Units Rate

Overview

Bone-in chicken pieces are marinated with a freshly pounded spice paste of shallots, garlic, ginger, galangal, lemongrass and turmeric, then dipped in a thin egg and cornflour batter and shallow-fried until golden. The result is a deeply spiced, crackly-crusted fried chicken that picks up colour from the turmeric and depth from the toasted seeds. An overnight marinate is optional but rewards the wait.

Ingredients

Spice Paste

  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 3 red shallots (peeled and coarsely chopped)
  • 4 garlic cloves (peeled and coarsely chopped)
  • 4 cm piece ginger (peeled and coarsely chopped)
  • 4 cm piece galangal (peeled and coarsely chopped)
  • 1 lemongrass stalk (white part only, coarsely chopped)
  • 1 teaspoon ground turmeric
  • 2 teaspoons sea salt

Chicken & Coating

  • 8 pieces chicken (bone-in thighs and drumsticks are best)
  • 1 egg
  • 1 cup cornflour (corn starch)

To Fry & Finish

  • Vegetable oil for deep frying
  • Sea salt to taste

Method

Stage 1 - Toast & Pound the Spices

  1. Place the fennel, coriander and cumin seeds in a small dry frying pan over medium heat.
  2. Cook, shaking the pan occasionally, for about 3 minutes until fragrant.
  3. Transfer to a mortar and pestle and pound to a rough powder.
  4. Tip the powdered spices into a large mixing bowl.

Stage 2 - Make the Spice Paste & Marinate

  1. Add the shallots, garlic, ginger, galangal, lemongrass and salt to the same mortar.
  2. Pound to a rough paste.
  3. Stir the paste into the bowl with the toasted spices, then add the ground turmeric.
  4. Add the chicken pieces and mix until evenly coated.
  5. For best results, cover and marinate overnight in the fridge. Otherwise, leave for at least 30 minutes at room temperature.

Stage 3 - Coat the Chicken

  1. Crack the egg into the bowl with the marinated chicken.
  2. Add the cornflour and mix until each piece is evenly coated in a thin batter.

Stage 4 - Deep-Fry

  1. Fill a wok or deep saucepan to about one-third capacity with vegetable oil.
  2. Heat over medium heat to 165°C (325°F). A wooden spoon dipped in the oil should produce small bubbles around it.
  3. Working in batches, lower the chicken pieces into the oil and fry for about 15 minutes, turning occasionally, until deeply golden and cooked through.
  4. Drain on a tray lined with paper towel.
  5. Sprinkle with sea salt while still hot and serve immediately.

Notes

  • Toasting the seeds: A short dry toast wakes up the fennel, coriander and cumin and is what separates this from a generic fried chicken. Don't skip it.
  • Mortar and pestle: Pounding (rather than blending) gives a coarser, juicier paste that clings to the chicken better. A small food processor will work in a pinch.
  • Oil temperature: Hold the oil steady around 165°C. Too hot and the crust burns before the bone-in pieces cook through; too cool and the coating turns greasy.
  • Marinate overnight: Time in the fridge lets the salt and aromatics penetrate deep into the meat. Even 30 minutes is better than nothing.

Variations

Boneless: Use boneless thigh fillets and reduce the frying time to about 6 to 8 minutes. Sambal-glazed: Toss the hot fried chicken in a few spoonfuls of sambal oelek loosened with a little kecap manis for a sticky, fiery finish.

Serving

Serve with: Steamed coconut rice or nasi lemak and a wedge of cucumber Garnish with: Crispy fried shallots and lime wedges

Storage

  • Keeps 2 days refrigerated; the crust softens but the flavour deepens
  • Re-crisp in a hot oven (200°C / 400°F) for 8 to 10 minutes rather than the microwave
  • Not recommended for freezing once cooked

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