Crispy Malaysian Fried Chicken

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.

The technique that makes it

The key to achieving perfectly crispy ayam goreng lies in the marination and frying techniques. The spices used, such as coriander, cumin, and turmeric, not only impart flavor but also contribute to the Maillard reaction during frying, which creates the desired golden-brown crust. The combination of garlic, ginger, and lemongrass adds depth to the flavor profile. Additionally, using cornflour helps to create a light, crispy texture by forming a barrier that prevents the moisture from the chicken from making the coating soggy. Maintaining the oil temperature between 160-180°C (320-356°F) is crucial; too low and the chicken will absorb oil and become greasy, too high and the coating will burn before the chicken cooks through.

Troubleshooting

• Problem: Chicken is greasy.
  Fix: Ensure the oil temperature is maintained at the right level. Use a thermometer to check the temperature while frying.
• Problem: Coating is soggy.
  Fix: Use cornflour as part of the coating and allow the chicken to rest on a wire rack before frying to let excess moisture evaporate.
• Problem: Chicken is undercooked inside.
  Fix: Fry the chicken in smaller batches to ensure even cooking and check the internal temperature; it should reach 75°C (165°F).
• Problem: Coating burns before chicken is cooked.
  Fix: Adjust the heat down slightly and ensure the chicken pieces are not overcrowded in the frying pan.

Substitutions

• Coriander seeds: Use ground coriander for a similar flavor, but reduce the amount to 1 teaspoon.
• Cumin seeds: Substitute with ground cumin, using half the amount for a less intense flavor.
• Galangal: If unavailable, fresh ginger can be used, though it will alter the flavor slightly.
• Lemongrass: Use lime zest as a substitute for a citrusy note, but use less to avoid overpowering the dish.

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!

Frequently asked questions