If your like my family and love fried chicken, than this is a recipe I really think that you should try. I have made this recipe a few times now and for me it is one of the best that tastes just as good the next day, if your lucky to have any left over.
My take on Malaysian Fried Chicken (Ayam Goreng)
Fragrant spiced chicken that is deep fried is to die for. This is my take on a recipe from Marion’s kitchen. The recipe may have a lot of ingredients but with all the spices and other ingredients this makes for tender, crispy chicken on the outside and moist chicken on the inside. I hope that you give it a try.
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 medium brown onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 1 lemongrass stalk, white part only, coarsely chopped
- 1 tsp ground turmeric
- 2 tsp sea salt
- 1 whole chicken, cut into 8 pieces or bone in thighs or drumsticks
- 1 egg
- 1 cup cornflour
- vegetable oil , for deep frying
- Place the fennel seeds, coriander and cumin in a small frypan. Cook, shaking the pan occasionally, for 3 minutes or until aromatic. Transfer to a mortar and pestle to pound until a rough powder. Transfer to a large mixing bowl.
- Use the same mortar and pestle to pound the onion, garlic, ginger, lemongrass and salt to the mortar and pound to a rough paste. Transfer to the bowl with the spices. Add the turmeric mix together. Add the chicken and mix well until well combined.
- If time allows cover and marinate in the fridge over night. Otherwise , continue to next step.
- Add the egg and cornflour to the chicken and mix to combine.
- Fill a saucepan or wok to about 1/3 full with the vegetable oil. Heat over medium heat or temperature 165C or when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken in batches until golden and cooked through (15 minutes) depends on the size of the chicken pieces. Drain the pieces on paper towel on a tray. Sprinkle with sea salt and serve.