Main Dishes

Ayam Goreng | Malaysian/Indonesian Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

Prep:
1 hour, 15 minutes
Cook:
10 minutes
Serves:
2
people
Ayam Goreng | Malaysian/Indonesian Fried Chicken
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Ingredients

Marinade:

  • 4 boneless chicken thighs
  • 4 Tbsp (60g) coconut milk
  • 2 garlic cloves, roughly chopped
  • 1 stalk lemongrass, roughly chopped
  • ½” knob ginger, grated
  • ½” knob galangal, grated
  • 1 shallot, roughly chopped
  • ¾ tsp (6g) fine sea salt
  • 1 tsp (3g) coriander seeds, toasted
  • 1 tsp (3g) cumin, toasted
  • 1 tsp (10g) brown sugar
  • ½ tsp (1g) fennel seed, toasted
  • ¾ tsp (2g) curry powder
  • ½ tsp (2g) turmeric powder
  • ¼ tsp (1g) kashmiri chili powder
  • Picked cilantro for garnish

Dredge:

  • 2 cups (280g) cornstarch
  • 2 quarts (950ml) vegetable oil for frying

Directions

  1. 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.
  2. In a blender, combine toasted spices with coconut milk, garlic, lemongrass, ginger, galangal, shallot, kosher 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.
  3. 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.
  4. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C).
  5. 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.
  6. Shake off excess corn starch. Working two at a time, gently lay chicken thighs into the hot oil and cook for 6-8 minutes.
  7. Transfer cooked chicken to a wire rack-lined baking sheet and season with kosher salt.

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