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Ingredients
- Serves 2-4 people
500g boneless chicken thighs
2 inches ginger
2 large red onions, skin removed
50g shallots
6 cloves garlic, skin removed
8 stalks lemongrass
5 pc red bird’s eye chlies
3 tbsp chili paste
1 ½ tbsp coriander seeds
2 tbsp meat curry powder
1 ½ tbsp cumin
1 tbsp salt
1 tbsp sugar
1 egg
100g corn flour
400ml vegetable oil for deep frying
Ayam Goreng Berempah (Crispy Spiced Fried Chicken)
Malaysia’s answer to fried chicken, Ayam Goreng Berempah packs a whole lot of flavor in each bite. What makes this dish extra special is the crunchy crumbs that come along with it. Sprinkled generously over the fried chicken, these crumbs are made with the leftover spice blend used to marinate the meat. Infused with an fragrant mix of herbs and spices, this crispy fried chicken can be enjoyed on its own, or even better, as an accompanying dish to my mum’s Nasi Lemak with Sambal Ikan Bilis.
- Easy
- 15 min
- 120 min
- 15 min
- 2 steps
- 16 Ingredients
- Easy
- 2 steps
- 16 Ingredients
- 15 min
- 120 min
- 15 min
Instructions
-
Marinate the chicken
- Cut the chicken thigh pieces into long strips.
- Remove the darker green leaves from the top part of the lemongrass, and chop up the rest into smaller pieces. This will enable them to be blended in the food processor.
- Chop up the red onions into smaller pieces for blending in the food processor.
- With the side of a knife, smash the garlic cloves.
- In a food processor, blend the ginger, red onions, shallots, garlic, lemongrass, red bird’s eye chilies, chili paste, coriander seeds, curry powder cumin, salt and sugar.
- In the midst of blending, crack the egg into the blender.
- In a mixing bowl, put the chicken strips, and add the blended paste.
- Mix the paste with the chicken so it is evenly coated.
- Marinate the chicken for at least 2 – 3 hours in the fridge, or overnight if you have time to spare. Cover the bowl with plastic wrap to prevent the chicken from drying out in the fridge.
-
Fry the chicken
- Heat up about 400ml oil in a pan.
- Add the corn flour to the marinated chicken, and mix it in.
- When the oil is hot, deep fry the chicken till it is a deep brown color.
- Drain the chicken on a paper towel to absorb excel oil.
- Fry the remainder of the spice blend from the chicken in the same pan.
- When it’s deep brown, drain the fried spices, and pour them on top of the chicken.
Plate and Serve!
Serve the chicken hot on its own or with rice.
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Ingredients
- Serves 2-4 people
-
500g boneless chicken thighs
2 inches ginger
2 large red onions, skin removed
50g shallots
6 cloves garlic, skin removed
8 stalks lemongrass
5 pc red bird’s eye chlies
3 tbsp chili paste
1 ½ tbsp coriander seeds
2 tbsp meat curry powder
1 ½ tbsp cumin
1 tbsp salt
1 tbsp sugar
1 egg
100g corn flour
400ml vegetable oil for deep frying
Nutrition
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