In Malaysia, the fried chicken is commonly known as "Ayam Goreng."
Chinese fried chicken tends to be crispy due to several factors. One key aspect is the coating or batter used, often incorporating ingredients like cornstarch or flour mixed with various spices and sometimes even rice flour for extra crunch. The method of frying also plays a role; deep-frying at the right temperature ensures that the chicken cooks quickly, sealing in moisture while creating a crispy exterior.
How to make Ayam Goreng (Malaysian Fried Chicken)
Ingredients
1 Tbsp chilli powder
3 tsp curry powder
1/2 tsp ground cumin
1/2 tsp whole aniseeds
1/2 tsp ground coriander
1/4 cup plain flour
1 Tbsp sea-salt flakes, plus extra, to serve
1 Tbsp caster sugar
2kg chicken wings or wing nibbles
3 stalks curry leaves, leaves picked, plus extra, fried, to serve
Vegetable oil, for deep-frying
Lime wedges, to serve
ASIAN PASTE
6 cloves garlic, peeled
5 small red Asian shallots, chopped
2 stalks lemongrass, white part only, roughly chopped
4cm piece ginger, coarsely chopped
2 Tbsp canola oil (if needed)
1 Tbsp lime juice
2 tsp soy sauce
1 free-range egg, lightly beaten
Method
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For Paste, in a small food processor, process garlic, shallot, lemongrass and ginger to a smooth paste, adding a little oil if necessary. Stir in juice, soy and egg.
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In a large non-metallic bowl, combine spices, flour, salt and sugar. Whisk in garlic paste mixture until combined. Stir in chicken and curry leaves. Marinate, covered, at room temperature for 1 hour.
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In a large saucepan, heat oil to 180°C. In batches (about 3 pieces), remove chicken from marinade, shake off excess. Carefully add chicken to hot oil. Deep-fry for 6-8 minutes, until golden and cooked through. Transfer to plate lined with paper towel, cover with foil while cooking remaining chicken.
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Serve chicken with extra salt, fried curry leaves, a squeeze of lime juice and wedges.