Ayam Goreng aka Malay Fried Chicken
A popular item on my old restaurant menu, this recipe has a couple of tricks to overcome potential barriers to preparing fried chicken at home. Making sure the meat is simmered and just cooked through before flash-frying prevents overcooking the outside. This also means you can use a large heavy-based wok or saucepan to fry the drumettes.
My Ayam Goreng live broadcast from awhile back –
Serves: 4-6
Ingredients:
- 1 kg chicken wings
- 1 ½ Tbsp meat curry powder
- 1 Tbsp turmeric powder
- 1 Tbsp fish sauce
- 3 ½ Tbsp chicken stock granules
- ½ cup pureed onion
- 1 Tbsp minced garlic
- 2 tsp minced ginger
- ½ Tbsp galangal powder or 1 Tbsp grated fresh galangal
- ½ Tbsp sugar
- ¼ cup minced lemongrass
- ½ cup water
To fry –
- 1 ½ – 2 L Vegetable Oil
- 1/3 cup tapioca starch
Method:
- Combine chicken and marinade ingredients, curry powder through water, in heavy-based saucepan. Cover and simmer until just cooked through, about 15 minutes . Remove from heat and cool completely.
- Heat oil to 180°C (350°F), scrape marinade from chicken pieces and dust with tapioca starch.
- Fry chicken pieces in batches for 5 mins, until crisp and golden. Serve on its own or with steamed jasmine rice and cucumber slices, with a side of sambal belacan (shrimp paste sambal).
Photo credit: Dario Milano
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