42min 4 ppl
Ayam Goreng Berempah
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 7 steps
Medium: 31–60 min or 7–12 steps
502 kcalper person
Protein 40g
Carbs 18g
Fats 30g
About this dish
Malay spiced fried chicken, marinated in ground coriander, cumin and turmeric, coated lightly in rice flour and fried until deeply golden with a shatteringly crisp skin.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Fresh Gingerminced20 g
- Garlic clovesminced5
- Curry leaves10
Meat & Poultry
- Chicken Thighsbone-in, skin-on900 g
Dried Goods
- Rice flourfor coating60 g
Spices & Seasonings
- Coriander Seedsground10 g
- Cumin Seedsground10 g
- Turmeric powder10 g
Oils & Condiments
- Vegetable Oilfor deep-frying500 ml
Utensils
- Wok
- Meat thermometer
- Mixing bowl
- Chopping board
- Sharp knife
- Tongs
Method
1
Combine the ground coriander, ground cumin, turmeric powder, ginger, garlic and a pinch of salt into a marinade.
Approx. 6 minutes
2
Rub the marinade all over the chicken pieces and set aside to marinate for at least 30 minutes.
Approx. 6 minutes
3
Coat the marinated chicken lightly in rice flour, shaking off the excess.
Approx. 6 minutes
4
Heat the vegetable oil in a wok and fry the curry leaves briefly until crisp, then remove and set aside.
Approx. 4 minutes
5
Deep-fry the chicken in the same oil for 12 minutes, turning occasionally, until deeply golden and cooked through.
Approx. 12 minutes
6
Insert a meat thermometer into the thickest piece of chicken; it must read at least 74 degrees Celsius before removing from the oil.
Approx. 4 minutes
7
Drain the chicken on kitchen paper and scatter with the crisp fried curry leaves before serving.
Approx. 5 minutes
