Name: Ayam Goreng: Malaysian Fried Chicken with Fragrant Spice Paste Recipe
Prep time: 20 min
Cook time: PT-493174H57M7S
Total time: PT-493174H57M7S
Cuisine: Malaysian
Ingredients: 1.25 kg / 2.5 lb chicken thighs and drumsticks, bone in, skin on (approx. 4 thighs, 3 drumsticks); 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 (mild or spicy, any type); 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 chilli powder (adjust to taste); 2 tsp brown sugar; 7 tbsp full-fat coconut milk; 1/2 cup cornflour / cornstarch; 1.75 litres / quarts vegetable or canola oil for deep frying; 1 tbsp garlic, minced (not too fine); 1 tbsp large red chilli (cayenne), deseeded and minced; 1 tbsp green onion, minced; Pinch of salt; Coriander / cilantro leaves for sprinkling

Jump to Recipe

Introduction

Ayam Goreng is a flavorful Malaysian fried chicken that’s marinated in a fragrant blend of spices and herbs, then fried to a crispy golden perfection. This dish delivers a wonderful balance of aromatic spices and a crunchy coating that every home cook can master.

A close-up view of five pieces of dark golden brown fried chicken with a crispy, textured coating. Each piece is dusted with finely chopped green herbs and small bits of red chili pepper, adding pops of green and red color on the surface. A few sprigs of fresh green cilantro sit on the left side, brightening the image. The chicken pieces rest on white paper towels that absorb excess oil, placed on a white marbled surface. The lighting highlights the crunchiness and rich color of the fried chicken skin. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 kg / 2.5 lb chicken thighs and drumsticks, bone-in, skin-on (about 4 thighs, 3 drumsticks)
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 (mild or spicy)
1 lemongrass stalk, white part only, roughly chopped
1 tsp turmeric powder
2 small shallots (eshalots), peeled and roughly chopped
1 1/2 tsp cooking or kosher salt (or 1 tsp table salt)
1/2 tsp chilli powder (adjust to taste)
2 tsp brown sugar
7 tbsp full-fat coconut milk
1/2 cup cornflour (cornstarch)
1.75 litres / quarts vegetable or canola oil
1 tbsp garlic, minced (coarsely)
1 tbsp large red chilli (cayenne), deseeded and minced
1 tbsp green onion, minced
Pinch of salt
Coriander/cilantro leaves for garnish

Instructions

Step 1: Toast the coriander, cumin, and fennel seeds in a small dry skillet over medium heat for about 2 minutes until fragrant. Transfer to a small food processor, Nutribullet, or tall jug for blending.
Step 2: Add garlic, ginger, galangal, curry powder, lemongrass, turmeric, shallots, salt, chilli powder, brown sugar, and coconut milk to the toasted seeds. Blend until smooth to create the curry paste.
Step 3: Place chicken pieces in a ziplock bag or bowl and pour the curry paste over them. Toss well to coat each piece. Marinate in the refrigerator for 24 hours, up to 48 hours for deeper flavor.
Step 4: Remove chicken from fridge 30 minutes before cooking and transfer to a bowl, letting most of the marinade cling to the chicken.
Step 5: Preheat oven to 80°C (175°F) and place a rack on a tray to keep cooked chicken warm.
Step 6: Add cornflour to the bowl with chicken and toss thoroughly to coat. This will thicken the marinade and create a crisp, craggly coating when fried.
Step 7: Pour oil into a wide, heavy-based pot to a depth of about 6 cm (2.5 inches). Heat over medium-high until oil reaches 180°C (350°F). Maintain this temperature as best you can during frying.
Step 8: Carefully add 3 chicken pieces to the hot oil. Do not move them for 2 minutes to allow the crust to set. The oil temperature may drop to around 150°C (300°F); adjust heat to maintain temperature.
Step 9: Fry chicken for 8 minutes (about 5 minutes for wings) until golden and crispy. Check that the internal temperature reaches 75°C (167°F).
Step 10: Transfer fried chicken to the preheated rack in the oven to keep warm. Repeat frying remaining chicken pieces.
Step 11: For garnish, heat 3 tbsp oil in a small skillet over medium heat. Add minced garlic and red chilli, cooking until garlic just begins to turn golden. Add green onion and cook until garlic is golden. Remove from heat, drain on paper towels, sprinkle with salt, and let cool.
Step 12: Serve the fried chicken immediately, sprinkled with the garlic-chilli garnish and fresh coriander leaves.

Tips & Variations

Use full-fat coconut milk for the richest flavor and creaminess in the marinade.
Adjust chilli powder and fresh chilli garnish to control heat level.
The cornflour coating is essential to get a craggy, crispy crust — do not skip it.
Keep oil temperature steady; too cool oil makes chicken soggy, too hot burns the coating.
If you don’t have galangal, substitute with extra ginger, but the flavor will differ slightly.

Storage

Store leftover Ayam Goreng in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) for 10-15 minutes to maintain crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

The image shows a close-up of five pieces of deep-fried chicken with a dark golden brown crispy texture. The chicken pieces are irregular in shape and topped with finely chopped green herbs, small bits of garlic, and thin slices of red chili peppers, adding pops of green and red color on the surface. Bright green cilantro leaves are placed on the side for garnish. The chicken sits on a white marbled surface, with small scattered herbs and red chili bits around the pieces. The overall look is crunchy and flavorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

While you can use breast meat, thighs and drumsticks stay juicier and more flavorful when fried. Breasts tend to dry out more quickly with this cooking method.

Is it possible to bake this chicken instead of frying?

Baking won’t yield the same crispy crust and texture that deep frying provides. For best results, follow the frying instructions, but you can keep cooked pieces warm in a low oven while frying batches.