Ayam Goreng | Malaysian/Indonesian Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Jul 23, 2023
Other recipes in this collection
Ingredients (18)
Ingredients (18)
Marinade
Dredge
Directions
Start by toasting cumin, fennel, and coriander seeds in a small pan over medium heat for about 1-2 minutes, until the spices become fragrant.
In a blender, combine toasted spices with coconut milk, garlic, lemongrass, ginger, galangal, shallot, fine sea salt, brown sugar, curry powder, turmeric, and chili powder and blend on high until a smooth puree is made. Pour puree into a medium mixing bowl.
Add chicken thighs to a mixing bowl with curry base and toss to fully incorporate. Let marinate for at least 1 hour, ideally overnight in the refrigerator.
Preheat vegetable oil in a heavy bottomed pot to 350°F.
Remove chicken thighs from marinade and put in a separate mixing bowl with cornstarch. Press the chicken into the cornstarch, ensuring it is fully and evenly coated.
Shake off excess corn starch. Working two at a time, gently lay chicken thighs into the hot oil and cook for 6-8 minutes.
Transfer cooked chicken to a wire rack-lined baking sheet and season with kosher saltkosher salt.
