Description
Ayam Goreng is a classic Malaysian fried chicken recipe featuring marinated chicken thighs and drumsticks infused with toasted spices, aromatic herbs, and coconut milk, then coated in cornflour for a crispy, craggy crust. This deeply flavorful and juicy fried chicken is garnished with a fragrant garlic-chilli topping for an authentic Southeast Asian taste experience.
Ingredients
Scale
Chicken and Marinade
- 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
Coating
- 1/2 cup cornflour / cornstarch
Frying
- 1.75 litres / quarts vegetable or canola oil for deep frying
Garnish
- 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
Instructions
- Toast Spices: Heat a small skillet over medium heat without oil. Toast coriander seeds, cumin seeds, and fennel seeds for about 2 minutes until fragrant. Transfer the toasted seeds to a small food processor, Nutribullet, or tall jug suitable for a stick blender.
- Prepare Curry Paste: Add garlic, ginger, galangal, curry powder, lemongrass, turmeric powder, eshalots, salt, chili powder, brown sugar, and coconut milk to the toasted seeds. Blend until smooth to form a thick curry paste.
- Marinate Chicken: Place chicken pieces in a large ziplock bag or bowl. Pour the curry paste over the chicken and toss thoroughly to coat every piece. Seal and refrigerate to marinate for 24 hours up to 48 hours for deep flavor penetration.
- Dechill Chicken: About 30 minutes before cooking, remove chicken from the refrigerator and transfer to a bowl to take off the chill. Most marinade will cling to the chicken.
- Preheat Oven: Set your oven to 80°C (175°F) and place a wire rack on a tray. This will be used to keep the fried chicken warm after cooking.
- Coat with Cornflour: Add cornflour to the marinated chicken and toss well. This coats the chicken in a thick layer that will form a craggy, crispy crust when fried.
- Heat Oil: Pour 1.75 litres (about 1.75 quarts) of vegetable or canola oil into a wide, heavy-based deep pot to a depth of about 6 cm (2.5 inches). Heat over medium-high heat to 180°C (350°F), maintaining this temperature carefully throughout frying.
- Fry Chicken: Gently place 3 pieces of chicken into the hot oil and do not stir or move them for 2 minutes to allow the crust to set and adhere firmly. The oil temperature will drop to around 150°C (300°F), so adjust heat to maintain close to 180°C (350°F).
- Continue Frying: Fry the chicken pieces for 8 minutes (or 5 minutes for wings) until deeply golden brown and the internal temperature reaches 75°C (167°F) at the thickest part. Use a meat thermometer for accuracy.
- Keep Warm: Remove the fried chicken with a slotted spoon and place on the prepared wire rack in the warm oven. Repeat frying the remaining chicken pieces in batches.
- Prepare Garnish: Heat 3 tablespoons of oil in a small skillet over medium heat. Add the minced garlic and chilli, cooking until the garlic just starts turning light golden. Add minced green onion and cook until the garlic turns golden brown but not burnt. Drain on paper towels and sprinkle with a pinch of salt. Allow to cool before sprinkling over the fried chicken.
- Serve: Serve the hot, crispy Ayam Goreng immediately, garnished with the garlic-chilli topping and fresh coriander leaves. Pair with steamed rice and your favorite side dishes for a complete Malaysian meal.
Notes
- Note 1: Using bone-in, skin-on chicken thighs and drumsticks ensures juicy, flavorful meat with crispy skin.
- Note 2: Galangal, a ginger-related root, adds a distinct citrusy and pine-like aroma to the marinade.
- Note 3: Use only the white part of lemongrass for a milder flavor; finely chopping helps with blending.
- Note 4: Eshalots (shallots) add a subtle sweetness and depth to the curry paste.
- Note 5: Adjust chilli powder according to your spice preference to control heat level.
- Note 6: Marinating for a full 24 hours develops the depth of flavors; up to 48 hours is even better.
- Note 7: Keeping cooked chicken warm in a low-temp oven helps maintain crispiness without overcooking.
- Note 8: Deep-frying in a wide, heavy pot with enough oil is crucial; air frying is not recommended as it doesn’t replicate the traditional crispy crust.
- Note 9: Maintaining consistent oil temperature (around 180°C) ensures even cooking and crisp crust.
- Prep Time: 20 minutes (plus 24-48 hours marinating time)
- Cook Time: Approximately 16 minutes (frying in batches plus garnish preparation)
- Category: Main Course
- Method: Frying
- Cuisine: Malaysian
Keywords: Ayam Goreng, Malaysian Fried Chicken, Crispy Fried Chicken, Southeast Asian Chicken Recipe, Coconut Milk Chicken, Spiced Fried Chicken
