Ayam Goreng (Malaysian Fried Chicken)

A black bowl filled with Malaysian fried chicken, Ayam Goreng, garnished with red chillies and accompanied by lime wedges.

5 from 1 vote

Ayam Goreng (Malaysian Fried Chicken)

Crispy spiced Ayam Goreng, Malaysian Fried Chicken has all the South East Asian fragrance and flavour you could possibly need. Sweet and spicy juicy chicken is perfection with every bite - and incredible addictive too!

Prep Time10

Cook Time40

Marination1

Total Time1 50

Course: Appetizer, Main Course

Cuisine: Indonesian, Malaysian

Servings:

Calories: 759kcal

Author: Lee

Ingredients

For the marinade

1 stalk lemongrass (white part only)
2 shallots (peeled and chopped)
3 garlic cloves (peeled)
1 tbso soy sauce
50g brown sugar
1 tbsp peanut oil (or vegetable/sunflower etc.)
1 tsp coriander powder
1 tsp chilli powder
½ tsp black pepper
½ tsp turmeric powder
½ tsp ground fennel
½ tsp cumin powder

For the spiced flour

5 oz chickpea flour (150g)
5 oz all purpose (plain) flour (150g)
1 tsp salt
1 tbsp coriander powder
1 tbsp paprika
1 tbsp turmeric
1 tbsp ground fennel
1 tsp cumin powder

Other ingredients

2.2 lb chicken thighs (skinless and boneless) (cut in half)
3 eggs
canola oil (for frying)

Instructions

Using a blender or stick blender, blend together all the marinade ingredients until smooth.
Add the chicken and the marinade to a large sealable bag. Jostle the chicken around to ensure everything is coated in the marinade, then seal the bag and pop into the fridge for 24 hours.
If you don't have 24 hours to wait, 4 hours will do in a pinch.
Beat the eggs in a large bowl and set aside.
Mix the two flours with the dredge spices in another large bowl and set aside.
Remove the chicken from the fridge and take out a piece. Wipe off any excess marinade and then dip the chicken into the beaten egg. Make sure it's all covered then remove and gently shake off any excess.
Toss the chicken into the flour mix and jiggle around until it's completely coated in flour. Remove and gently shake any excess. Arrange on a large platter or baking sheet in a single layer. Leave to 'set' for 10 minutes or so. This will help the flour stick to the chicken.
Heat a large deep frying pan or skillet with about 2 inches of oil over a moderate heat until the oil reaches a temperature of about 350ºF/180ºC. Carefully place 4-5 pieces of chicken into the pan. They should sizzle but not too rapidly. Let them cook for around 12-15 minutes or until cooked through.
The internal temperature of fully cooked chicken is about 165ºF/85ºC. Place a thermometer into the ticket part to test, or cut open a test piece to see if it's fully cooked.
Remove the cooked chicken and place on waiting paper towels to drain the excess oil. Repeat with all the chicken.
You can keep your chicken warm in a preheated 200ºF/100ºC oven while you cook the rest.
Serve hot for best results with some jasmine rice, salad and a bowl of Malaysian sambal sauce. I also like to sprinkle with fiery red chillies and serve a few lime wedges alongside to squeeze over.

Notes

Serving suggestion: I enjoy accompanying mine with either plain boiled jasmine rice or coconut jasmine rice, along with some salads and a generous portion of sambal sauce. Additionally, I always include a few lime wedges to add a touch of citrus brightness.
Serving instructions: It is recommended to serve the dish immediately, but if needed, you can keep it warm in the oven at a low temperature. Alternatively, you can warm it from a cold state in the oven at a medium heat until it is hot.
Leftovers: If there are any leftovers, they can be stored in the refrigerator and will remain fresh for 4-5 days. They can be reheated or enjoyed cold. Another delightful option is to slice any remaining chicken and use it in a salad.
Freezing advice: While freezing the cooked dish is not ideal, you can freeze the chicken in its marinade for 3+ months. Remember to fully defrost the chicken before cooking it.

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