Ayam Goreng (Malaysian Fried Chicken)

Marinated in a fragrant curry paste of lemongrass, galangal, garlic, and aromatic toasted spices, then coated in cornstarch for an ultra-craggy crust. Ayam Goreng is Malaysia's answer to Southern Fried Chicken: mild heat, incredible depth of flavor, and no dipping sauce needed.

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Prep Time 30

Cook Time 30

Marinate Time (minutes) 1

Total Time 1

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Malaysian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

2.5 lb chicken thighs and drumsticks, bone-in, skin-on About 4 thighs and 3 drumsticks. Thighs under 7 oz each are ideal.
2 tsp coriander seeds Toasted
2 tsp cumin seeds Toasted
1 tsp fennel seeds Toasted
3 garlic cloves Roughly chopped
1 tbsp fresh ginger Roughly chopped
1 tbsp fresh galangal Roughly chopped. Substitute: same amount of ginger plus zest of 1 lime.
1 tbsp lemongrass, white part only Roughly chopped. Substitute: 1 tbsp lemongrass paste.
2 small shallots Peeled and roughly chopped
1.5 tsp curry powder Mild or spicy to taste
1 tsp turmeric powder
0.5 tsp chili powder Adjust to taste. Substitute: cayenne pepper.
2 tsp brown sugar
1.5 tsp kosher salt Reduce to 1 tsp if using table salt
7 tbsp full-fat coconut milk
0.5 cup cornstarch Do not substitute with flour
7 cup vegetable or canola oil For deep frying
1 tbsp garlic, minced Optional garnish
1 tbsp large red chili, deseeded and minced Optional garnish
1 tbsp green onion, minced Optional garnish
1 pinch salt Optional garnish
1 tbsp fresh cilantro leaves Optional garnish

Equipment

Small skillet for toasting spices
Nutribullet, small food processor, or stick blender
Ziplock bag
Large heavy-based pot or Dutch oven, cast iron preferred
Kitchen thermometer
Wire rack on baking sheet

Method

Toast the coriander seeds, cumin seeds, and fennel seeds in a dry skillet over medium heat for about 2 minutes until fragrant. Transfer immediately to your blender. Do not leave them in the hot pan.
Add all remaining curry paste ingredients to the blender with the toasted spices: garlic, ginger, galangal, lemongrass, shallots, curry powder, turmeric, chili powder, brown sugar, salt, and coconut milk. Blend until mostly smooth. A little texture is fine.
Pour the curry paste over the chicken pieces in a large ziplock bag. Seal and massage to coat every piece thoroughly. Refrigerate for 24 hours, up to 48 hours maximum.
Remove the chicken from the refrigerator 30 minutes before frying. Preheat oven to 175 degrees F (80 degrees C) and set a wire rack on a baking sheet to hold cooked pieces warm and crispy between batches.
Add cornstarch directly to the bowl of marinated chicken and toss well to form the craggy crust coating.
Pour oil into a heavy-based pot to a depth of 2.5 inches (6 cm). Heat over medium-high heat to 350 degrees F (180 degrees C).
Carefully lower 3 chicken pieces into the oil. Do not move them for the first 2 minutes. Maintain oil temperature around 300 to 350 degrees F, adjusting heat as needed. Fry thighs and drumsticks for 8 minutes until deep golden brown and the internal temperature reaches 167 degrees F (75 degrees C).
Transfer cooked chicken to the rack in the warm oven. Repeat with remaining pieces.
For the optional garnish: heat 3 tablespoons of oil in a small skillet over medium heat. Fry minced garlic and chili until the garlic is light golden. Add green onion and cook until garlic is fully golden. Drain on paper towels and sprinkle with a pinch of salt.
Plate the chicken immediately, garnished with fresh cilantro and the optional garlic-chili topping.

Notes

Thighs under 7 oz (200g) cook through in the fryer without oven finishing. Thighs over 8.8 oz (250g) should be fried to very deep golden then finished in a 375 degree F oven for 5 to 8 minutes. Do not substitute cornstarch with flour. Air fryer not recommended. For chicken bites, use boneless thigh fillets cut into 1.6 x 2 inch pieces and fry for 3 minutes only.