Ayam Goreng | Malaysian/Indonesian Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Jul 23, 2023
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.
-p-1080.jpg-1758402294827-4b916d4e-99d3-4a52-9ea5-458b1552bb0c?optimizer=image&width=3840&quality=75)
