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Malaysian Fried Chicken

Malaysian Fried Chicken

Make crispy Malaysian Fried Chicken (Ayam Goreng) with a 24-hour marinade of lemongrass and spices. Authentic recipe.
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Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 1 day
Total Time 1 day 40 minutes
Servings: 4 people
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.75 lbs chicken thighs and drumsticks, bone-in and skin-on (about 4 thighs and 3 drumsticks)
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 3 cloves garlic, roughly chopped
  • 1 tbsp ginger, roughly chopped
  • 1 tbsp galangal, roughly chopped
  • 1 tsp curry powder
  • 1 stalk lemongrass, white part only, roughly chopped
  • 1 tsp turmeric powder
  • 2 small Asian shallots, peeled and roughly chopped
  • 1 tsp kosher salt
  • 0.5 tsp chili powder (adjust to taste)
  • 2 tsp brown sugar
  • 7 tbsp coconut milk (preferably full-fat)
  • 0.5 cup cornstarch
  • 1.75 quarts vegetable or canola oil

Equipment

  • Blender or food processor
  • Large pot or Dutch oven for frying
  • Cooking thermometer highly recommended
  • Tongs
  • Wire rack and baking sheet
  • Paper towels
  • Zip-top bag or large bowl for marinating

Method
 

  1. Toast coriander, cumin, and fennel seeds in a dry pan over medium heat for 2 minutes; grind to a fine powder.
  2. Add all curry paste ingredients to a blender and blend until smooth.
  3. Marinate the chicken by coating it with the curry paste in a bowl or zip-top bag; refrigerate for at least 24 hours.
  4. Before frying, let the marinated chicken sit at room temperature for about 30 minutes.
  5. Preheat the oven to 175°F and prepare a wire rack on a baking sheet.
  6. Coat marinated chicken with cornstarch and toss to create a lumpy coating.
  7. Heat oil in a pot to 350°F for frying; test with a small piece of bread for readiness.
  8. Fry chicken in small batches for about 8 minutes until golden brown and cooked through; use a thermometer to ensure internal temperature reaches 165°F.
  9. Prepare the crispy garnish by frying garlic and red chili in oil until golden; drain on paper towels.
  10. Serve Ayam Goreng hot with garnish, lime wedges, and sides like rice or cucumbers.

Nutrition

Calories: 420kcalCarbohydrates: 12gProtein: 28gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 3mgCalcium: 30mgIron: 2mg

Notes

Make sure to marinate the chicken for at least 24 hours for maximum flavor. If you want extra crispiness, consider mixing a tablespoon of rice flour with cornstarch for the coating. Feel free to adjust the chili powder to fit your preferred spice level. This dish pairs beautifully with steamed rice, lime wedges, and a simple cucumber salad. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
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