Ayam Goreng Malaysian Fried Chicken

Name: Ayam Goreng Malaysian Fried Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1250 g bone-in, skin-on chicken thighs and drumsticks; 2 shallots; 3 clove garlic; 1 tbsp ginger; 1 tbsp galangal; 1 stalk lemongrass; 7 tbsp coconut milk; 1/2 cup cornflour; 1750 ml vegetable or canola oil; 2 tsp coriander seeds; 2 tsp cumin seeds; 1 tsp fennel seeds; 1 1/2 tsp curry powder; 1 tsp turmeric powder; 1/2 tsp chilli powder; 2 tsp brown sugar; 1 1/2 tsp cooking salt; 1 tbsp large red chilli; 1 tbsp green onion; 1 pinch salt; 2 tbsp coriander leaves

This Malaysian ayam goreng is marinated in a fragrant coconut curry paste, then fried until deeply golden and crisp. Toasted spices, lemongrass, ginger, and galangal give the chicken bold aroma and savory depth in every bite.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

bone-in, skin-on chicken thighs and drumsticks
1250 g
shallots
2
garlic
3 clove
ginger
1 tbsp
galangal
1 tbsp
lemongrass
1 stalk
coconut milk
7 tbsp
cornflour
0.5 cup
vegetable or canola oil
1750 ml
coriander seeds
2 tsp
cumin seeds
2 tsp
fennel seeds
1 tsp
curry powder
0.5 tsp
turmeric powder
1 tsp
chilli powder
0.5 tsp
brown sugar
2 tsp
cooking salt
0.5 tsp
large red chilli
1 tbsp
green onion
1 tbsp
salt
1 pinch
coriander leaves
2 tbsp

Step-by-Step Instructions

Toast the coriander seeds, cumin seeds, and fennel seeds in a dry skillet over medium heat for about 2 minutes, stirring often, until fragrant. Transfer the toasted spices to a small blender, food processor, or tall blending jug.

Add the garlic, ginger, galangal, curry powder, lemongrass, turmeric, shallots, salt, chilli powder, brown sugar, and coconut milk. Blend until the mixture forms a smooth, thick curry paste.

Place the chicken in a large zip-top bag or bowl. Add the curry paste and turn the chicken until every piece is well coated. Cover and refrigerate for 24 hours for the best flavor, or up to 48 hours.

About 30 minutes before frying, remove the chicken from the refrigerator and transfer it to a bowl. Keep the thick marinade clinging to the chicken.