Malaysian Spiced Fried Chicken (Ayam Goreng Berempah)
Malaysian Spiced Fried Chicken or Ayam Goreng Berempah is one of my favorite fried chickens, usually eaten with nasi lemak and sambal!
Servings: 3
Equipment
- blender
Ingredients
- 3 pieces boneless chicken legs
Marinade (wet)
- 4 pieces dried chili
- 30 g garlic
- 45 g red onion
- 25 g ginger
- 10 g candlenut
- 10 g galangal
- 2 sticks lemongrass
Marinade (dry)
- 2 stalks curry leaves
- 1/2 tsp coriander powder
- 1/2 tsp fennel seeds
- 15 g curry powder
- 8 g turmeric powder
- 1/2 tbsp salt
- 1/2 cup cornflour
Instructions
- Blend the wet marinade ingredients into a smooth paste. Add some water if it’s too dry.
- Pour the paste into a big bowl, then add the dry marinade ingredients. Give it a good mix.
- Add the boneless chicken legs into the big bowl and slather the marinade all around. Let it sit for 30 minutes to absorb the flavor.
- Add oil into a pot and turn the heat to high. When the oil is hot enough (test it with chopsticks, there should be bubbles around it), add the chicken piece by piece. Let the chicken cook until it turns golden brown, this should take about 12 – 15 minutes. Scoop up the chicken and set it aside.
- Add an egg and some water into the bowl that has excess marinade to turn it into a batter. Mix well and gradually scoop it into the hot oil. Loosen up the batter to break it up, and let it cook until it turns into golden crispy toppings for the chicken.
- Serve with some cucumber, sambal and rice!