Ayam Goreng | Malaysian/Indonesian Fried Chicken • Joshua Weissman

Directions

Start by toasting cumin (1 tsp), fennel (½ tsp), and coriander seeds (1 tsp) 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 (4 Tbsp), garlic (2 cloves), lemongrass (1 stalk), ginger (½ knob), galangal (½ knob), shallot (1), fine sea salt (¾ tsp), brown sugar (1 tsp), curry powder (¾ tsp), turmeric (½ tsp), and chili powder (¼ tsp) and blend on high until a smooth puree is made. Pour puree into a medium mixing bowl.
Add chicken thighs (4) 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 (2 quarts) in a heavy bottomed pot to 350°F.
Remove chicken thighs (4) from marinade and put in a separate mixing bowl with cornstarch (2 cups). 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 (4) into the hot oil (2 quarts) and cook for 6-8 minutes.
Transfer cooked chicken (4) to a wire rack-lined baking sheet and season with kosher saltkosher salt.

Ayam Goreng | Malaysian/Indonesian Fried Chicken