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
Scale
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.
