Craving the irresistible crunch and exotic flavors of authentic Malaysian fried chicken? Get ready to embark on a culinary adventure as we unlock the secrets of Ayam Goreng, a dish that will tantalize your taste buds and leave you begging for more!
Toasting the Spices
We're gonna kick things off by toasting the spices – this is where the magic starts, trust me! Grab your coriander seeds, cumin seeds, and fennel seeds; we're talking 2 tsp of coriander and cumin, and 1 tsp of fennel.
Now, toss those spices in a small skillet over medium heat – no oil needed here! Keep 'em moving for about 2 minutes. You'll know they're ready when they smell amazing – like a warm, nutty hug. For the most flavor, be sure to also stock up on quality condiments and seasonings.
Next, get those toasted seeds into a Nutribullet, a mini food processor, or even a tall jug if you're using a stick blender. We need to grind them up later, and I'm telling you; toasting takes our spices to another level, releasing so much flavor! Think of it as a spa day for your spices!
Making the Curry Paste
With the spices toasted and ready, next, I will whip up the curry paste – the heart and soul of our Ayam Goreng! Into your blender – or a tall jug if you're using a stick blender – goes 3 roughly chopped garlic cloves, 1 tbsp each of roughly chopped ginger and galangal, and 1½ tsp of curry powder.
Next, I add 1 roughly chopped lemongrass stalk (white part only), 1 tsp of turmeric powder, 2 peeled and roughly chopped eschalots (those are small French onions!), 1½ tsp of salt, ½ tsp of chilli powder (add more if you're feeling brave!). You can adjust the chilli powder to your preference, creating a flavour profile similar to spicy garlic prawns.
For the final touch, I'm adding 2 tsp of brown sugar and 7 tbsp of coconut milk – full fat is best, trust me. Now, blend everything until it's smooth – like, really smooth. You don't want any chunks in there. And, ta-da, you've made the paste!
Marinating the Chicken
Now that the Curry Paste is ready, I like to pour it over the chicken in a ziplock bag—though a bowl can work, too—and then I toss it to coat every single piece. I'm serious, get every nook and cranny! Squeeze that bag to make sure the love, I mean marinade, gets in there nicely.
Then, pop it in the fridge for a day. Yep, *a whole day*. I know, it's tough. But trust me, that's how you get maximum flavor penetration! If you're like me—a bit forgetful—48 hours works, too. But no peeking! What's happening is an aromatic flavor party! Just imagine:
- The fridge is filled with lemongrass and spice scents.
- The chicken transforms to deep orange color.
- The curry paste slowly seeps into the chicken.
Remember to take the chicken out 30 minutes before it's fry time. We don't want to throw cold chicken in the hot oil, okay? You've waited this long; what's 30 more minutes?
Frying Instructions
Once the chicken has marinated, it's time for the fun part—frying! First, you gotta make sure your chicken's not fridge-cold; give it 30 minutes to chillax on the counter. Meanwhile, preheat your oven to 80°C—that's just to keep the cooked chicken warm, not for baking purposes!
Next, coat the chicken in cornflour. I know, it'll look like a gloopy mess, but trust me, that's what makes the crispy bits. Now, heat about 1.75 liters of oil in a big pot until it hits 180°C. If you don't have a thermometer, toss in a piece of bread—it should sizzle, not burn!
Carefully slide in 3 chicken pieces—don't overcrowd the pot, or the temperature will crash. Fry them for 8 minutes, flipping halfway, until they're golden brown and cooked through, about 75°C internally. Keep the finished pieces warm in the oven while you fry the rest. Almost there!
Short Recipe Version
Prep Time: 30 minutes
Cook Time: 20 minutes
Serving Size: 4
Ingredients:
- Chicken pieces: 8
- Curry paste: 4 tablespoons
- Salt: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Rice flour: 1 cup
- Cornstarch: 1/2 cup
- Oil: For deep frying
- Sambal: To serve
Instructions:
- Marinate chicken with curry paste, salt, and turmeric powder for at least 30 minutes.
- Combine rice flour and cornstarch.
- Coat marinated chicken in the flour mixture.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry chicken for 6-8 minutes per side, or until golden brown and cooked through.
- Serve hot with sambal.
Nutrition Information (per serving, estimated):
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbohydrates: 20g