Malaysian Spiced Fried Chicken (Ayam Goreng Berempah)
Serves 2
60 mins prep
30 mins cook
90 mins total
If you're craving a dish that's bursting with flavor and has a crispy, golden exterior, look no further than Malaysian spiced fried chicken, known as Ayam Goreng Berempah. This beloved recipe combines an aromatic blend of spices with tender, juicy chicken.
Aromatics
Seasonings
Flour
For the aromatics, peel the skin and cut into smaller pieces for easy blending. For the lemongrass, peel off a few outer leaves and cut off the woody green top-- we are only using the bottom third. Rinse all the aromatics and pat dry.
In a food processor, add all the aromatics into a food processor or blender and blend until smooth (see notes).
Once you get a a rough paste, add the seasonings to your chicken. Mix well until well combined. Let it marinate in the fridge for at least an hour or highly recommend-- overnight.
After marinating, add flour and cornstarch to the chicken and mix well until every piece of chicken is coated.
Heat up a pot of oil over medium heat and once hot enough, fry the chicken until fully cooked and golden brown. Stirring occassionally. Fry the chicken in batches. Once cooked, place the chicken on a paper towel or a cooling rack to drain the excess oil.
During the last batch, at the last minute of frying add the curry leaves. Cover with a lid to prevent oil splatter and remove once the time is up.
Optional but highly recommended: Scoop the marinade with a spoon or with your hands and add to the oil. Add a few scoops. Fry until the marinade has dried up and is golden brown. Remove immediately to prevent burning. Do this until you've fried all the marinade.
Best served while hot with a side of rice. Enjoy!
