Ayam Goreng Recipe or Malaysian Fried Chicken with step by step pictures. Chicken marinated with fresh roasted spices, lemongrass, fresh herbs and deep fried till golden and crispy. This flavour packed super crispy fried chicken taste so juicy and moist and is served along side Nasi lemak.
Ayam Goreng Recipe
Did you know that I have started a new series on Instagram called as "cooking the world" where I am sharing different cuisine recipes in reels. So make sure you give a follow. Malaysian cuisine is what I started with, and I have already shared Nasi Lemak. I also made this Malay fried chicken recipe to go with nasi lemak and it was super hit. So here I am sharing this popular tasty fried chicken from Malaysia.
About Ayam Goreng Recipe
"Ayam goreng" is a popular Indonesian and Malaysian dish that translates to "fried chicken" in English. It is a flavorful and delicious dish that is loved by many people around the world. Check my nasi goreng recipe.
To prepare ayam goreng, the chicken is usually marinated in a mixture of various spices and herbs, which can include garlic, ginger, turmeric, coriander, cumin, and other seasonings. The marinated chicken is then deep-fried until it becomes crispy and golden brown.
I like to use bone-in skin on chicken for making ayam goreng as it turns out super crispy when fried. And the main flavouring in this Malaysian fried chicken is the spice paste.
Using coarsely ground garlic, ginger, lemongrass, galangal along with the toasted spices adds a super flavourful coating over the chicken when fried. Also I like to coat the chicken with egg and cornstarch before frying. This helps the chicken get super crispy. Instead of cornstarch you can use rice flour.
Ayam goreng is served with rice and a side of sambal, which is a spicy chilli paste. It can also be accompanied by various salads, pickles, or other side dishes to enhance the meal.
Similar Recipes,
Ingredients
- Chicken - Choose chicken with bone-in and skin-on which turns super crispy once fried.
- Whole spices - as far as whole spices, I used coriander seeds, cumin seeds, fennel seeds and black pepper.
- Fresh ingredients - freshly ground ingredients adds flavour and taste. I used ginger, garlic, lemongrass, galangal. These gets super crispy once fried.
- Turmeric powder - not only adds flavour but adds colour as well.
- Egg - one egg is added to help bind the fresh ingredients in the chicken.
- Cornstarch - this helps create the crispy exterior. Instead of cornstarch you can use rice flour also.
- Oil - use any neutral oil like sunflower oil or peanut oil for deep frying.
Step by Step Pictures
1)Take chicken with skins on and bone in. Season with chicken with salt and lemon juice. Mix well and let it marinate for 30 minutes to 1 hour.
2)Now lets prepare the masala coating for the chicken. Take coriander seeds, black peppercorns, fennel seeds and cumin seeds in a pan.
3)Toast them on medium heat for 2 minutes until it smells toasted and nutty.
4)take it off the heat and let it cool completely. Now add them to a blender.
5)Add in garlic, ginger, lemon grass, galangal, turmeric powder into the blender.
6)Grind them to a coarse mixture. Don't add too much water, just a spoonful if required when grinding is enough.
7)Now add this ground mix to the marinated chicken. Mix well. Leave to marinate for 15 to 30 minutes. You can leave this to marinate overnight in fridge.
8)Now just before frying. Add in one egg into this mixture. It helps bind the chicken.
9)Add in cornstarch or rice flour into the chicken.
10)Mix well. The cornstarch and egg should coat the chicken really well.
11)Now drop the chicken into the hot oil and fry on medium high heat for 8 to 10 minutes.
12)Once the bottom is fried, flip over and fry on other side too.
13)Once the chicken is fried, remove it from hot oil and serve.
Expert Tips
Chicken - Make sure you use chicken with skins on for maximum crispness when frying. Bone-in chicken turns out juicy and flavourful in this recipe.
Marination - Marinating the chicken for at least 1 hour to overnight is important. The longer you marinate juicer the chicken will be.
Binding coating - I used egg and cornstarch as binding ingredient. You can use rice flour in place of cornstarch too.
Frying - Make sure the marinate masala is thick so it coats the chicken really well. Fry the chicken in peanut oil which naturally has high smoking point.
Serving and Storage - you can serve this chicken as it is or with nasi lemak. Ayam goreng taste best when served hot fresh and crispy.
FAQ
Q: Can I use boneless chicken for this recipe?
Yes you can use boneless chicken. But bone-in skin on chicken is perfect for making ayam goreng as it stays crispy and juicy.
Q: Can I make this ahead of time?
You can marinate the chicken and store in fridge upto 2 days. But frying has to be done at the time of serving to keep the chicken crispy.
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Ayam Goreng Recipe (Malaysian Fried Chicken)
Equipment
Ingredients
To Marinate Chicken (First marination)
- 1 Kg Chicken with Skins on
- 2 teaspoon Salt or to taste
- 1 medium Lemon
Toasting Spices
- 1 tablespoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds
- 2 teaspoon Black Peppercorn
For Masala Paste
- 2 inch Ginger peeled and chopped
- 10 cloves Garlic peeled
- 1 no Lemongrass (Inner white part alone chopped)
- 2 tablespoon Galangal chopped
- 2 teaspoon Turmeric Powder
For Coating Chicken
- 1 large Egg
- ¼ cup Cornflour cornstarch
For Frying
- Sunflower Oil for deep frying
Instructions
- Take chicken in a bowl, add salt and lemon juice and mix well. Set aside to marinate for 10 mins.
- Dry roast coriander seeds, fennel seeds, black pepper, cumin seeds till toasted. Take it in a blender jar. Add in lemon grass, ginger, galangal, garlic, turmeric powder and grind to a coarse paste. Don't add too much water.
- Now add the ground paste to chicken and mix well so the marinate coats all the pieces of chicken. Set aside for 1 hour to marinate. Add in egg, cornstarch to chicken and mix well.
- Heat oil for deep frying. Drop chicken in and fry till golden and crispy on both sides. It will take around 12 to 15 mins. Strain fried chicken using slotted spoon and serve hot.
Nutrition
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Kirthana
An absolute winner , Thank you so much for sharing! ❤️🌻
Mary
I loved how the chicken turned out super flavourful. I used chicken with skins on and it was super crispy.
Maha
This chicken gives authentic taste. Must try
Indira
With your step by step pictures, it is easy to follow. The result was so good. I also tried your Nasi lemak.
lingam
This is my first attempt in trying this chicken dish and it didn't disappoint. I left it to marinate overnight. I used rice flour for frying and it was so good.