Ayam Goreng Berempah

Malaysian spiced fried chicken with a fragrant, crispy coating made from a blend of aromatic spices.

Ingredients

• 2 shallots
• 4 garlic cloves
• 3 cm ginger
• 3 cm galangal
• 10 chilli peppers (dried)
• 2 lemongrass stalks
• 3 cm turmeric (fresh)
• 1 tbsp coriander powder
• 1/2 tbsp fennel seeds
• 1/2 tsp cumin powder
• 1/2 tbsp curry powder
• 1 tsp salt
• 500g chicken meat
• 3 curry leaves stalks
• Oil, for frying

Directions

1. Blend galangal, shallots, garlic, ginger, dried chillies, lemongrass and turmeric into a paste. In a pan, toast fennel seeds over medium heat until fragrant. Then, pound fennel seeds into fine powder. After that, mix coriander powder, fennel powder, cumin powder, curry powder and salt to blended ingredients.

2. Coat chicken evenly with the mixed aromatics paste and some curry leaves. Marinate for at least 30 minutes.

3. Separate the marinade from the chicken pieces. In a cast iron pot, heat oil over medium heat. When bubbles appear around a wooden chopstick when dipped into the oil, add the chicken pieces into the pot. Add more curry leaves. Fry a few pieces at a time. Place the lid on and check every 3-4 minutes to prevent chicken pieces from burning. Fry till golden brown.

4. Add the spiced marinade into the oil. Using a spatula, break chunks of spices into smaller pieces to ensure they are evenly fried. The spices are ready when there are no more bubbles in the oil.

Notes

• Which part of the chicken to use? Chicken thighs and drumsticks will render fat during frying, adding flavour and keeping the flesh juicy. Chicken wings work great too.
• Duration to marinate: 30 minutes is sufficient, but overnight will make it tastier.
• Double-frying: Not required - one cycle with a cast iron pot and lid achieves crispy results.
• Baking option: Bake at 200C for 50 minutes. Spread marinade on a tray and bake alongside; remove crumbs after 20 minutes when crispy.
• Air fryer option: Preheat to 180C and cook for 20 minutes. Increase to 200C for the last 5-10 minutes.