Ayam Goreng (Malaysian Fried Chicken)

Ayam Goreng

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   Step 1: Toast the spices in a small skillet over medium heat without oil for 2 minutes, or until fragrant. Immediately transfer the seeds to a small food processor or a tall jug that fits a stick blender.

   Tip: Transfer the seeds as soon as they are toasted so they don’t burn in the hot skillet.

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   Step 2: Add the remaining curry paste ingredients and blend until smooth.

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   Step 3: Pour the curry paste over the chicken in a ziplock bag or bowl. Toss to coat, then marinate in the fridge for 24 hours, up to 48 hours.

   

   Tip: A ziplock bag helps keep the marinade around the chicken; a bowl also works.

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   Step 4: Remove the chicken from the fridge 30 minutes before cooking and transfer it to a bowl. Most of the marinade should remain on the chicken.

   
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   Step 5: Preheat the oven to 80°C/175°F. Place a rack on a tray to keep the chicken warm.

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   Step 6: Add the cornflour to the chicken and toss to coat. It will thicken the paste and create the craggy coating.

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   Step 7: Pour the oil into a wide, heavy-based pot to a depth of 6 cm / 2.5 inches. Heat over medium-high heat to 180°C/350°F, and maintain the temperature as best you can.

   Tip: The recipe is not recommended for an air fryer.

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   Step 8: Carefully add 3 pieces of chicken to the oil. Leave them undisturbed for 2 minutes so the crust can adhere. The oil temperature should drop to 150°C/300°C; increase the heat if needed.

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   Step 9: Fry for 8 minutes, or 5 minutes for wings, until deep golden brown or the internal temperature at the thickest part reaches 75°C / 167°F.

   

   Tip: Cooking time can vary with chicken size and oil temperature; use the internal temperature and crust colour as guides.

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    Step 10: Transfer the cooked chicken to the rack and keep it warm in the oven while you cook the remaining chicken.

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    Step 11: Serve immediately, sprinkled with coriander and the garlic-chilli garnish, if using.

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    Step 12: To make the optional garnish, heat 3 tablespoons of oil in a small skillet over medium heat. Add the garlic and chilli and cook until the garlic starts to turn light golden. Add the green onion and cook until the garlic is golden. Drain on paper towels, sprinkle with salt and let cool, then sprinkle over the chicken.