The secret to truly exceptional ayam goreng, Malaysian fried chicken, lies in its aromatic spice paste and a two-stage frying process that ensures both a tender interior and an irresistibly crispy exterior. This recipe brings the bright, fresh flavor of Southeast Asia right into your kitchen. Preparing ayam goreng is a rewarding culinary experience, ideal for those who appreciate deep, complex flavors and a satisfying crunch. The extensive marination allows the spices to fully penetrate the chicken, resulting in a dish that far surpasses typical fried chicken in taste and aroma.

⏱ Time: 50 min
👥 Servings: 4-6
📊 Level: Medium
🥗 12 ingredients

Ingredients for ayam goreng

  • 1.25 kg / 2.5 lb chicken thighs and drumsticks, bone in skin on
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 3 garlic cloves, roughly chopped
  • 1 tbsp ginger, roughly chopped
  • 1 tbsp galangal, roughly chopped
  • 1 1/2 tsp curry powder
  • 1 lemongrass, white part only roughly chopped
  • 1 tsp turmeric powder
  • cornflour
  • oil

How to make ayam goreng

  1. Toast coriander, cumin, and fennel seeds in a small skillet over medium heat (no oil) for 2 minutes or until fragrant. Transfer seeds into a Nutribullet, small food processor, or a tall jug that fits a stick blender.
  2. Add garlic, ginger, galangal, curry powder, lemongrass, and turmeric powder to the toasted seeds. Blend until smooth to create the curry paste.
  3. Pour the curry paste over the chicken in a ziplock bag or bowl. Toss to coat evenly, then marinate for 24 hours in the fridge, up to 48 hours for best flavor.
  4. Remove the marinated chicken from the fridge 30 minutes prior to cooking and transfer it into a bowl (most marinade should be stuck to the chicken).
  5. Preheat your oven to 175°F (80°C) and place a rack on a baking tray to keep the fried chicken warm.
  6. Add cornflour to the chicken and toss to coat thoroughly to create the signature craggy, crispy coating.
  7. Pour oil into a wide, heavy-based pot to a depth of 2.5 inches (6 cm). Heat over medium-high heat to 350°F (180°C). Maintain this temperature as consistently as possible throughout frying. This recipe is not suitable for an air fryer.

Pro tips

  • For the most authentic flavor, marinate the chicken for the full 24-48 hours. I find that 48 hours really allows the flavors to deepen.
  • Ensure your oil temperature is consistent at 350°F (180°C). Fluctuations can lead to greasy chicken or an uneven crisp. Use a reliable thermometer.
  • Chicken thighs and drumsticks should reach an internal temperature of 165°F (74°C) for food safety. Check with a meat thermometer before serving.
  • Store leftover ayam goreng in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10-15 minutes to regain crispiness.

This ayam goreng recipe is a true testament to the rich culinary heritage of Malaysia. Give it a try and enjoy the incredible flavors and textures. Selamat menjamu selera!

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