ayam goreng

Indonesian fried chicken or ayam goreng is everyone&#x27;s favorite dish in my home. The skin so crispy and the chicken is flavorful to the bone.

Indonesian Fried Chicken - Ayam Goreng

Chicken

Shallots

Garlic

cm Galangal ((as big as the half thumb))

cm Turmeric

cm Ginger ((as big as the half thumb))

Salt

Water

Bay leaves

tsp White pepper

Lemongrass (crushed)

Cooking Oil (for frying)

Grind shallots, garlic, galangal, turmeric and ginger with pestle and mortar or spice grinder until smooth and evenly mix.

Place chicken into a pot, then add water, spice paste, salt, bay leaves, white pepper, and lemongrass. Mix well.

Cover the pot with the lid.

Simmer the chicken for 10 minutes, open the lid then turn the chicken over so that all sides are seasoned. Cover the pot with the lid then simmer again until water evaporates about 10 more minutes. Turn off the heat. Set aside.

In a new pot fry the chicken with cooking oil at 170° C until golden brown.

After the fried chicken is cooked, rest it on a cooling rack to remove excess oil.

Serve with warm rice and sambal (optional).

Enjoy!

Recipe video above. Marinated in a curry paste made with lemongrass, garlic and spices then tossed in cornflour to make the coating ultra craggy and crunchy, Ayam Goreng is Malaysia&#39;s answer to Southern Fried Chicken. Hot contender for the world&#39;s best fried chicken!Spiciness: Very mild. Feel free to dial it up by adding more chilli powder!

Ayam Goreng (Malaysian Fried Chicken)

coriander seeds

tsp cumin seeds

fennel seeds

garlic (, roughly chopped)

tbsp ginger (, roughly chopped)

tbsp galangal (, roughly chopped (Note 2))

tsp curry powder

lemongrass

turmeric powder

tsp cooking/kosher salt ((or 1 tsp table salt))

tsp chilli powder (, adjust

brown sugar

tbsp coconut milk ((full fat best!))

cornflour / cornstarch

vegetable or canola oil

tbsp garlic (,minced (not too small, else it burns))

tbsp green onion (, minced)

salt

Coriander/cilantro leaves

Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.

Curry paste: Add remaining Curry Paste ingredients and blend until smooth.

Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.

Dechill chicken: Remove chicken from fridge 30 minutes prior to cooking and transfer into a bowl (most marinade should be stuck to chicken).

Preheat oven to 80°C/175°F and place rack on tray - to keep chicken warm. (Note 7)

Cornflour coating: Add cornflour to chicken and toss to coat - it will thicken the paste, this is what makes the craggy coating.

Heat oil 180°C/350°F: Pour oil into a wide, heavy based pot to a depth of 6 cm / 2.5 &quot; (my 26cm/10.5&quot; cast iron pot = 1.75L/quarts oil, Note 8). Heat over medium high heat to 180°C/350°F - maintain temp as best you can (Note 9). This recipe will NOT work well with an air fryer – see Note 8.

Fry: Carefully place 3 pieces of chicken in, do not touch for 2 min (to let crust adhere). Oil temperature should drop to 150°C/300°C - increase heat if needed.

Fry 8 minutes (75°C / 167°F): Fry for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.

Keep warm: Place cooked chicken onto rack and keep warm in oven. Cook remaining chicken.

Serve immediately, sprinkled with coriander and garlic-chilli garnish, if using. See in post for side dish suggestions!

PREPARE TO COOK (WORK IN SPECIFIED ORDER OF STEPS):

Heat 3 tbsp oil in a small skillet over medium heat. Add garlic and chilli, cook until garlic is starting to go light golden. Then add green onion and cook until garlic is golden. Drain on paper towels, sprinkle with salt. Cool then sprinkle on chicken.

GARNISH:

This recipe is about chicken on the bone marinated with dry spices, the authentic ayam goreng (fried chicken) served in the Indian Muslim restaurants in Malaysia. 

If you expect it tastes closely to KFC or other fried chicken coated with batter, you will be surprised by the different flavors offered by the Malaysian ayam goreng. 

Ayam goreng

chicken

tbsp minced garlic

tbsp minced ginger

tbsp Malaysian curry powder

tbsp chili powder

coriander powder

cumin powder

tbsp plain yogurt

tsp white pepper powder

tsp salt

curry leaves

tbsp all-purpose flour

cornstarch starch

tsp baking powder

Make some deep cuts at the thickest part...

Make some deep cuts at the thickest part of the chicken drumsticks. 

Mix the marinade A with the chicken, especially...

Mix the marinade A with the chicken, especially rub it into the deep cuts. 

Marinate overnight.

Remove the chicken from the refrigerator and wait...

Remove the chicken from the refrigerator and wait until it returns to room temperature.

Coat the chicken drumsticks with beaten egg and...

Coat the chicken drumsticks with beaten egg and a mixture of all-purpose flour, cornstarch, and baking powder right before frying. 

Deep-fry over medium heat for six minutes undisturbed. 

After six minutes, flip the chicken over and...

After six minutes, flip the chicken over and deep fry for another six minutes. Turn them occasionally to ensure even cooking. 

Check the doneness by inserting a kitchen thermometer...

Check the doneness by inserting a kitchen thermometer into the thickest part of the meat. The temperature should be at least 65°C/150°F. 

Remove the chicken and drain it on a...

Remove the chicken and drain it on a paper towel. 

https://mediavine-res.cloudinary.com/video/upload/gzpy0ymi3dmsk5r0ukix.mp4

This video is about chicken on the bone marinated with dry spices, the authentic ayam goreng (fried chicken) served in the Indian Muslim restaurants in Malaysia.

If you expect it tastes closely to KFC or other fried chicken coated with batter, you will be surprised by the different flavors offered by the Malaysian ayam goreng. 

And of course, you need Malaysian curry powder, which is an indispensable ingredient to create a unique flavor.

So what do you expect? It is spicy, aromatic, full of curry flavor, and crispy for up to an hour.
I will show you how to make it in three simple steps in this video.

Let’s get started.

=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/ayam-goreng/ )

Ingredients A
1kg chicken on the bone 
1 tbsp minced garlic 
1 tbsp minced ginger 
1 tbsp Malaysian curry powder 
1 tbsp chili powder
1 tbsp coriander powder
1/2 tsp turmeric powder 
1/2 tsp cumin powder 
2 tbsp plain yogurt 
1/2 tsp white pepper powder 
2 tsp salt 
2 stalks curry leaves 
Ingredients B
3 tbsp all-purpose flour 
4 tbsp cornstarch starch
1 egg 
1/2 tsp baking powder

Method:
- Make some deep cuts at the thickest part of the chicken drumsticks. 
- Mix the marinade A with the chicken, especially rub it into the deep cuts. 
- Marinate overnight.
- Remove the chicken from the refrigerator and wait until it returns to room temperature.
- Coat the chicken drumsticks with beaten egg and a mixture of all-purpose flour, cornstarch, and baking powder right before frying. 
- Deep-fry over medium heat for six minutes undisturbed. 
- After six minutes, flip the chicken over and deep fry for another six minutes. Turn them occasionally to ensure even cooking. 
- Check the doneness by inserting a kitchen thermometer into the thickest part of the meat. The temperature should be at least 65°C/150°F. 
- Remove the chicken and drain it on a paper towel. 

#AyamGoreng #MalaysianFriedChicken

=======================================
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