If you have a craving for something crispy, flavorful, and packed with aromatic spices, then you are in for a real treat with this Ayam Goreng (Malaysian Fried Chicken) Recipe. This dish elevates simple fried chicken to a whole new level by infusing it with traditional Malaysian spices and coconut milk, creating a juicy, fragrant, and irresistibly crunchy masterpiece. If you want to bring the vibrant flavors of Malaysia to your kitchen, this recipe is your golden ticket!
Ingredients You’ll Need
This Ayam Goreng (Malaysian Fried Chicken) Recipe relies on humble yet powerful ingredients that each play a unique role in building layered flavor, depth, and an unforgettable texture. From toasted spices to creamy coconut milk, every component is essential.
- Chicken thighs and drumsticks (1.25 kg / 2.5 lb): Bone-in and skin-on for maximum juiciness and crispy skin.
- Coriander seeds (2 tsp): Adds warm, citrusy notes that brighten the chicken.
- Cumin seeds (2 tsp): Brings earthy, slightly nutty flavor that deepens the spice profile.
- Fennel seeds (1 tsp): A sweet, mild licorice flavor that complements the other spices.
- Garlic cloves (3, roughly chopped): Essential for aromatic punch and depth.
- Ginger (1 tbsp, roughly chopped): Adds zesty, warming freshness.
- Galangal (1 tbsp, roughly chopped): A citrusy root that adds unique heat and fragrance.
- Curry powder (1½ tsp): Choose mild or spicy based on your preference.
- Lemongrass (1 stalk, white part only, roughly chopped): Infuses a bright lemony aroma.
- Turmeric powder (1 tsp): Beautiful golden color and subtle earthiness.
- Small eshalots (2, peeled and roughly chopped): Adds subtle sweetness.
- Cooking salt (1½ tsp): Balances and enhances all flavors.
- Chilli powder (½ tsp): Adjust to taste for a mild to medium heat kick.
- Brown sugar (2 tsp): Adds a touch of caramelized sweetness for balance.
- Coconut milk (7 tbsp, full fat best): Rich and creamy, it tenderizes the meat and adds tropical flavor.
- Cornflour/cornstarch (½ cup): The secret to that perfect crispy coating.
- Vegetable or canola oil (1.75 liters/quarts): For deep frying the chicken to crispy perfection.
- Minced garlic (1 tbsp): Added at the end for a fresh, savory crunch in the oil.
- Deseeded and minced large red chilli (1 tbsp): Adds bold heat when frying.
- Minced green onion (1 tbsp): Bright and fresh garnish.
- Pinch of salt: Just a little seasoning to finish the garnishes.
- Coriander/cilantro leaves: Fresh herbs to crown your dish beautifully.
How to Make Ayam Goreng (Malaysian Fried Chicken) Recipe
Step 1: Toast the Spices
Begin by toasting the coriander, cumin, and fennel seeds in a dry skillet over medium heat for about 2 minutes until fragrant. Toasting freshens the spices, unlocking oils that give this Ayam Goreng (Malaysian Fried Chicken) Recipe its characteristic aromatic depth. Once toasted, transfer the seeds to a spice grinder or blender for the next step.
Step 2: Prepare the Curry Paste
Add garlic, ginger, galangal, curry powder, lemongrass, turmeric, eshalots, salt, chili powder, brown sugar, and coconut milk to the ground spices. Blend everything together until you have a gorgeously smooth, fragrant paste bursting with flavor. This paste is the magic binder that infuses the chicken with incredible taste from the inside out.
Step 3: Marinate the Chicken
Place the chicken pieces into a large ziplock bag or bowl, then pour over your freshly made curry paste. Toss the chicken to coat every bit evenly in the spice mixture. Seal the bag or cover the bowl and refrigerate for at least 24 hours, up to 48 hours if you want deeper flavor penetration. This patience truly pays off in the final dish.
Step 4: Coat and Fry the Chicken
Once marinated, dredge each piece in cornflour, making sure every nook is coated for that signature crispy crust. Heat vegetable oil in a deep pan until it reaches 170–180°C (340–360°F). Fry the chicken in batches to avoid crowding, turning occasionally until golden brown and cooked through, roughly 15 minutes per batch. For an extra garlicky touch, add the minced garlic, red chili, green onion, and a pinch of salt to the hot oil near the end of frying, letting them sizzle and infuse a crunchy, spicy aroma that will elevate your Ayam Goreng (Malaysian Fried Chicken) Recipe.
How to Serve Ayam Goreng (Malaysian Fried Chicken) Recipe
Garnishes
Freshness balances richness perfectly here. Scatter coriander or cilantro leaves over your golden chicken for a bright, herbal note. The minced green onions and chili bits fried in garlic oil add a crunchy vibrant garnish that makes every bite pop with texture and zest.
Side Dishes
This Malaysian fried chicken pairs wonderfully with simple white rice or fragrant coconut rice to soak up all the delicious juices. For contrast, try serving it alongside a tangy cucumber salad or pickled vegetables, which add a refreshing crispness that cuts through the richness beautifully.
Creative Ways to Present
Serve your Ayam Goreng (Malaysian Fried Chicken) Recipe family-style on a large platter surrounded by wedges of lime for squeezing. For extra fun, wrap pieces in banana leaves or present on a woven bamboo tray to bring an authentic Malaysian vibe to your table. You can also sprinkle a dash of toasted sesame seeds or freshly ground black pepper for a little unique twist.
Make Ahead and Storage
Storing Leftovers
Leftover Ayam Goreng (Malaysian Fried Chicken) keeps well in an airtight container in the fridge for up to 3 days. The flavors often mature even further after a day, making your second meal just as delicious. Just be sure to store the chicken separately from any garnish or salad to keep textures fresh.
Freezing
If you want to enjoy this dish later, freeze your cooked chicken in a freezer-safe bag or container for up to 1 month. Freeze portions individually if possible to make reheating quick and easy without thawing the entire batch.
Reheating
To reheat, crisp your chicken back up in a hot oven or air fryer rather than the microwave. Set the oven to 180°C (350°F) and heat for 10–15 minutes until warmed through and the crust regains its crunch. This way you’ll get that freshly-fried texture all over again with the delicious spices shining through.
FAQs
Can I use chicken breast instead of thighs and drumsticks?
You can, but thighs and drumsticks are preferred for their juiciness and richer flavor. Chicken breast might dry out faster during frying, so adjust cooking time carefully and consider brining for moisture.
What if I don’t have galangal? Can I substitute it?
Galangal has a distinct citrusy heat, but fresh ginger can be used as a substitute if needed, though the flavor will be slightly different. You can also try using a small amount of zest from lime as an extra aromatic addition.
Is this recipe spicy?
The chili powder and fresh red chili provide a gentle to medium heat. You can adjust the amount of chili according to your spice tolerance. Removing the seeds from the fresh chili also reduces the heat.
Can I bake the chicken instead of frying it?
Baking is possible but frying gives that signature crispy crust that makes this Ayam Goreng (Malaysian Fried Chicken) Recipe truly special. If baking, coat well and bake at a high temperature for crispness, though results will be less crunchy than frying.
How long can I marinate the chicken?
The chicken marinates best between 24 to 48 hours in the fridge. Longer marination allows the spices to deeply penetrate, making each bite packed with flavor without compromising texture.
Final Thoughts
There is something undeniably magical about this Ayam Goreng (Malaysian Fried Chicken) Recipe that transforms a beloved classic into an unforgettable celebration of Malaysian flavors. The balance of aromatic spices, creamy coconut milk, and crispy coating makes every bite a delight. I encourage you to give this recipe a go—you’ll be rewarded with a dish that brings warmth, joy, and a little taste of Malaysia right to your dinner table.
Print
Ayam Goreng (Malaysian Fried Chicken) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 24 hours 40 minutes (including marination)
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Malaysian
Description
Ayam Goreng is a classic Malaysian fried chicken recipe featuring marinated chicken thighs and drumsticks coated in a flavorful blend of toasted spices, garlic, ginger, lemongrass, and coconut milk, then deep-fried to golden perfection. This dish delivers crispy, aromatic chicken with a rich, complex flavor profile typical of Southeast Asian cuisine.
Ingredients
Chicken
- 1.25 kg / 2.5 lb chicken thighs and drumsticks, bone-in, skin-on (4 thighs, 3 drumsticks)
Spices
- 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 (fine, mild or spicy, your choice)
- 1 lemongrass stalk, white part only, roughly chopped
- 1 tsp turmeric powder
- 2 small eshalots (shallots), peeled and roughly chopped
- 1 1/2 tsp cooking or kosher salt (or 1 tsp table salt)
- 1/2 tsp chili powder, adjust to taste
- 2 tsp brown sugar
- 7 tbsp full-fat coconut milk
Coating and Frying
- 1/2 cup cornflour / cornstarch
- 1.75 litres / quarts vegetable or canola oil
Additional Garnish
- 1 tbsp garlic, minced (not too small to avoid burning)
- 1 tbsp large red chili (cayenne pepper), deseeded and minced
- 1 tbsp green onion, minced
- Pinch of salt
- Coriander/cilantro leaves for garnish
Instructions
- Toast Spices: Heat a small skillet over medium heat without oil and toast the coriander seeds, cumin seeds, and fennel seeds for about 2 minutes until fragrant. Transfer the toasted seeds into a small food processor, Nutribullet, or a tall jug suitable for a stick blender.
- Make Curry Paste: Add the roughly chopped garlic, ginger, galangal, curry powder, lemongrass, turmeric powder, eshalots, salt, chili powder, brown sugar, and coconut milk to the toasted seeds. Blend everything until you get a smooth curry paste.
- Marinate Chicken: Pour the prepared curry paste over the chicken pieces in a large ziplock bag or bowl. Toss thoroughly to coat all the chicken evenly. Seal the bag or cover the bowl and marinate in the fridge for a minimum of 24 hours up to 48 hours to allow the flavors to fully penetrate.
- Prepare for Frying: Remove the marinated chicken from the fridge. Lightly coat each piece in cornflour or cornstarch, ensuring an even coating. Heat vegetable or canola oil in a deep pan or wok to 170-180°C (340-350°F) for deep-frying.
- Fry Chicken: Fry the chicken pieces in batches over medium-high heat, being careful not to overcrowd the pan. Fry each batch for about 10-12 minutes or until the chicken is golden brown, cooked through, and crispy. Drain excess oil on paper towels.
- Make Garlic Chili Garnish: In a small skillet, lightly fry the minced garlic, minced red chili, and green onion with a pinch of salt until fragrant but not burnt. Sprinkle this garnish over the fried chicken pieces.
- Serve: Garnish the fried chicken with fresh coriander/cilantro leaves and serve hot with steamed rice or your favorite dipping sauce.
Notes
- Note 1: Adjust chicken quantity according to preference, but bone-in, skin-on cuts provide the best flavor and texture.
- Note 2: Galangal gives a sharp, citrusy flavor; if unavailable, ginger can be used alone but the flavor will differ slightly.
- Note 3: Use only the white part of the lemongrass for best texture and flavor.
- Note 4: Eshalots (shallots) are preferred for their sweet, mild onion flavor, but small red onions can substitute.
- Note 5: Adjust chili powder quantity to suit your heat tolerance.
- Note 6: Marinating longer (up to 48 hours) deepens the flavor significantly.
- Use full-fat coconut milk for richness; light versions will alter taste and texture.
- Ensure oil temperature stays consistent during frying for even cooking and crispy skin.
