Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of spices dancing in the air brought me right to the heart of Malaysia. Ayam Goreng, known for its crispy coating and tender meat, is a delightful culinary adventure just waiting to be made. This Malaysian Fried Chicken is more than just a meal; it marries the fragrant notes of curry paste with the satisfying crunch of cornflour, creating a dish that’s both comforting and exciting. With a quick prep time and the ability to impress even the toughest food critics, it’s a perfect choice for your next gathering or cozy dinner at home. Curious about how to bring this flavorful dish to your table? Let’s dive into the recipe! Why is Ayam Goreng so irresistible? Crispy Coating: The cornflour coating makes every bite a delightful crunch! Fragrant Marinade: A blend of aromatic spices like ginger, turmeric, and lemongrass infuses the chicken with vibrant flavors. Quick Prep Time: Marinate and fry; it doesn’t take long to create this stunning dish at home. Versatile Serving: Pair it with rice, slaw, or your favorite dipping sauce for a truly customizable meal. Cultural Delight: Explore Malaysian culinary traditions with every mouthful of this beloved fried chicken classic! Whether you’re a seasoned chef or just starting, check out more tips for making delicious homemade meals. Don’t miss out on sharing this recipe with friends and family—they’ll be asking for seconds! Ayam Goreng Ingredients Here’s what you’ll need to create this flavorful Malaysian Fried Chicken! For the Chicken Chicken (1.25 kg / 2.5 lb thighs and drumsticks) – Bone-in skin-on is preferred for moisture and flavor. Cooking/Kosher Salt (1.5 tsp) – Enhances the overall flavor; adjust if using table salt. For the Marinade Coriander Seeds (2 tsp) – Adds earthy warmth; toast before blending for maximum flavor. Cumin Seeds (2 tsp) – Provides rich, deep notes; remember to toast first! Fennel Seeds (1 tsp) – Offers a hint of sweetness; toast before blending to enhance fragrance. Garlic (3 cloves, roughly chopped) – Essential aromatic that boosts the marinade. Ginger (1 tbsp, roughly chopped) – Adds warmth and a zesty touch to the marinade. Galangal (1 tbsp, roughly chopped) – Brings a unique citrusy flavor; substitute with ginger and lime zest if needed. Curry Powder (1.5 tsp) – The primary spice for that unmistakable flavor of Ayam Goreng. Lemongrass (1 stalk, white part only) – Adds fresh and citrusy notes; can swap with lemongrass paste. Turmeric Powder (1 tsp) – Gives a beautiful color and earthy flavor to the chicken. Eschalots (2 small) – Offers mild onion sweetness; shallots can be used as a substitution. Chili Powder (0.5 tsp) – For a mild kick; feel free to adjust according to your spice preference. Brown Sugar (2 tsp) – Balances the spices with a touch of sweetness. Coconut Milk (7 tbsp) – Creates a rich marinade base that deeply flavors the chicken. For the Coating Cornflour / Cornstarch (0.5 cup) – Essential for achieving a crispy, crunchy coating upon frying. For Frying Vegetable/Canola Oil (1.75 liters) – A neutral oil is best for not overpowering the flavors. For Optional Garnish Garlic, Chilli, and Green Onions – Sauté together to enhance presentation and elevate the dish’s flavor. With these delightful ingredients, your homemade Ayam Goreng will be bursting with flavors that remind you of traditional Malaysian cuisine! Enjoy cooking this cherished recipe! Step‑by‑Step Instructions for Ayam Goreng Step 1: Toast Spices In a skillet over medium heat, add the coriander seeds, cumin seeds, and fennel seeds. Toast them for about 2 minutes, or until they become fragrant and slightly darker in color. This crucial step enhances the spice flavors that will marinate and infuse your Ayam Goreng, so keep an eye on them to prevent burning. Step 2: Make Curry Paste In a blender, combine the toasted spices with garlic, ginger, galangal, curry powder, lemongrass, turmeric, eschalots, chili powder, brown sugar, and coconut milk. Blend on high until you achieve a smooth paste, around 1-2 minutes. This aromatic curry paste is the heart of your Malay-style fried chicken, bursting with flavor! Step 3: Marinate Chicken Place the chicken thighs and drumsticks in a large ziplock bag and pour in the curry paste. Seal the bag well, ensuring it’s tightly closed, then massage the marinade into the chicken. Refrigerate the bag for 24 to 48 hours, which allows the flavors to deepen and tenderize the chicken beautifully. Step 4: Prepare to Cook When you’re ready to cook your Ayam Goreng, remove the chicken from the fridge about 30 minutes in advance to bring it to room temperature. Meanwhile, preheat your oven to 80°C/175°F to keep the cooked chicken warm while you fry the rest of the pieces. Step 5: Coat Chicken Take the marinated chicken out of the bag, allowing any excess marinade to drip off. Toss each piece in cornflour, ensuring a thorough coating. This step is essential for achieving the signature crispy texture of Ayam Goreng once fried, so get that cornflour all over! Step 6: Heat Oil In a heavy pot, pour in vegetable or canola oil, approximately 1.75 liters, and heat it over medium-high heat until it reaches 180°C/350°F. Using a thermometer here is very helpful to maintain the correct temperature, ensuring your chicken fries perfectly without getting soggy. Step 7: Fry Chicken Carefully add 3 pieces of chicken into the hot oil (or a few wings for 5 minutes). Fry each batch for about 8 minutes or until they’re golden brown, ensuring the internal temperature reaches a safe 75°C/167°F. The chicken should emerge crispy with a rich, inviting color. Step 8: Keep Warm Once fried, transfer the chicken pieces to a wire rack set over a baking tray and place them in the preheated oven. This keeps them warm and helps maintain their crispiness as you finish frying the remaining batches of Ayam Goreng. Step 9: Optional Garnish For an extra touch, sauté minced garlic, sliced chili, and chopped green onions in a splash of oil until golden and fragrant. This flavorful topping can be sprinkled over your crispy Ayam Goreng just before serving, adding a vibrant color and depth to the dish. Make Ahead Options Preparing Ayam Goreng ahead of time can be a lifesaver for busy weeknights! You can marinate the chicken in the vibrant curry paste up to 24-48 hours in advance, allowing the flavors to seep in deeply. Simply store the marinated chicken in an airtight container or ziplock bag in the fridge. If you’re looking to prep further ahead, the marinade can be made up to 3 days in advance; just refrigerate it until you’re ready to add it to the chicken. When it’s time to cook, toss the marinated pieces in cornflour as instructed, fry them fresh, and enjoy your delicious Ayam Goreng with minimal effort, still just as crispy and flavorful! Expert Tips for Ayam Goreng Perfect Marinade Time: Allowing the chicken to marinate for 24-48 hours enhances flavor and tenderness. Don’t rush this step; it’s essential for delicious Ayam Goreng. Coating Technique: Ensure each chicken piece is evenly coated with cornflour. This is crucial for that signature crispy texture that makes Ayam Goreng so irresistible. Monitor Oil Temperature: Use a thermometer to maintain the frying oil at 180°C/350°F. This prevents soggy chicken and guarantees a perfect, crispy finish. Avoid Overcrowding: Fry only 3 pieces of chicken at a time to maintain oil temperature. Overcrowding will lead to uneven frying and can make your crispy coating soggy. Keep It Warm: Transfer fried chicken to a wire rack in a warm oven until serving. This keeps the Ayam Goreng crispy and prevents it from steaming while waiting to be served. What to Serve with Crispy Ayam Goreng? Transform your crispy fried chicken into a delightful feast with these delicious pairing ideas. Coconut Rice: Creamy and fragrant, this rice enhances the Malaysian flair and complements the spicy flavors of the ayam goreng beautifully. Asian Slaw: A refreshing mix of crunchy cabbage, carrots, and a tangy dressing offers a satisfying contrast to the crispy chicken. Spicy Dipping Sauce: A zesty chili-lime sauce adds a delightful kick, perfect for those who enjoy a bit more heat with their meal. Fried Rice: Packed with vegetables and soy sauce, this savory dish is a classic side that rounds out the meal with familiar comfort. Grilled Pineapple: Sweet, caramelized slices bring a touch of tropical flavor that brightens the plate and balances the spices. Cucumber Salad: Cooling and light, this salad with a sprinkling of sesame oil and vinegar cuts through the richness of the chicken. Sambal Oelek: This chili paste is a perfect spicy accompaniment, ideal for those who crave an extra punch of flavor. Mango Lassi: This creamy, fruity drink provides a sweet contrast to savory dishes and refreshes your palate between bites. Chocolate Mint Brownies: Indulge in a sweet treat to wrap up your meal, balancing the savory flavors with a decadent dessert experience. Ayam Goreng Variations & Substitutions Feel free to get creative with this beloved dish! Each twist can add a delightful touch to your Ayam Goreng experience. Spicier: Add more chili powder or toss in some fresh chilies for an extra kick. Boneless Bliss: Use boneless thigh fillets cut into larger chunks to reduce frying time and make them easier to eat. Coconut-Free: Substitute coconut milk with buttermilk for a tangy flavor that still keeps the chicken moist. Herb Infusion: Incorporate fresh coriander or thyme into the marinade for a fragrant twist on the classic flavors. Panko Crunch: Use panko breadcrumbs instead of cornflour for an even crispier coating, adding more texture with each bite. Healthier Option: Oven-bake instead of frying! Lightly coat the chicken in a baking tray with oil for a healthier alternative while still achieving a crispy finish. Asian Flair: Pair with Asian slaw or a side of cucumber salad for a refreshing accompaniment that balances the richness of the chicken. Dipping Sauces: Serve with sweet chili sauce or a spicy peanut sauce for extra flavor dimensions that will excite your palate. Each variation makes this dish your own. Why not explore more tips for creating delicious homemade meals like this? You might find inspiration to expand your culinary journey. Storage Tips for Ayam Goreng Room Temperature: Allow cooked Ayam Goreng to cool fully before storing, but it’s best enjoyed fresh within 2 hours of frying. Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 180°C/350°F to retain crispiness. Freezer: For longer storage, freeze cooked Ayam Goreng in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheating: When ready to enjoy leftovers, reheat from frozen in the oven at 180°C/350°F for about 20 minutes, ensuring they regain their delightful crunch. Ayam Goreng Recipe FAQs How do I choose the right chicken for Ayam Goreng? Absolutely! For the best results, opt for bone-in, skin-on thighs and drumsticks. This choice adds moisture and flavor, enhancing the overall taste and texture of your Ayam Goreng. What is the best way to store leftover Ayam Goreng? You’ll want to allow your Ayam Goreng to cool completely before storing it. Place the leftovers in an airtight container and refrigerate for up to 3 days. When reheating, I recommend using the oven at 180°C/350°F to maintain that lovely crispiness, which will make it taste just as good as when it was first made! Can I freeze Ayam Goreng? Absolutely! To freeze your cooked Ayam Goreng, allow it to cool down then arrange the pieces in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag. They can be kept in the freezer for up to 2 months! When you’re ready to enjoy them, just reheat from frozen in the oven at 180°C/350°F for about 20 minutes until they’re thoroughly heated and crispy again. How can I troubleshoot if my Ayam Goreng isn’t crispy? If you find your chicken isn’t as crispy as you’d like, there are a couple of things to check. First, make sure you’ve thoroughly coated the chicken with cornflour for maximum crunch. Additionally, ensure the oil is at the right temperature (180°C/350°F) while frying; an oil thermometer is invaluable here. Frying too many pieces at once will lower the temperature and can lead to sogginess, so try to fry in smaller batches! Are there any dietary considerations I should be aware of when making Ayam Goreng? It’s a good idea to keep allergies in mind! The recipe contains coconut milk and various spices, which some people may be sensitive to. If you’re cooking for guests with dietary restrictions, be sure to check for any specific ingredient allergies. Moreover, it’s best to avoid giving fried foods to pets due to their high fat content. What if I can’t find galangal for the marinade? No worries! If galangal is hard to find, an excellent substitute would be to combine fresh ginger with a touch of lime zest for that citrusy kick. This alternative will keep the aromatic quality and flavor profile close to what traditional Ayam Goreng offers. Enjoy experimenting! Flavor-Packed Ayam Goreng: Your Crispy Fried Chicken Fix Discover the irresistible flavors of Ayam Goreng, a Malaysian crispy fried chicken dish that’s sure to impress. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 40 minutes minsMarinating Time 1 day dTotal Time 1 day d 1 hour hr 10 minutes mins Servings: 4 piecesCourse: DinnerCuisine: MalaysianCalories: 370 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken1.25 kg Chicken (thighs and drumsticks) Bone-in skin-on is preferred for moisture and flavor.1.5 tsp Cooking/Kosher Salt Enhances the overall flavor; adjust if using table salt.For the Marinade2 tsp Coriander Seeds Adds earthy warmth; toast before blending for maximum flavor.2 tsp Cumin Seeds Provides rich, deep notes; remember to toast first!1 tsp Fennel Seeds Offers a hint of sweetness; toast before blending to enhance fragrance.3 cloves Garlic Essential aromatic that boosts the marinade.1 tbsp Ginger Adds warmth and a zesty touch to the marinade.1 tbsp Galangal Brings a unique citrusy flavor; substitute with ginger and lime zest if needed.1.5 tsp Curry Powder The primary spice for that unmistakable flavor of Ayam Goreng.1 stalk Lemongrass Adds fresh and citrusy notes; can swap with lemongrass paste.1 tsp Turmeric Powder Gives a beautiful color and earthy flavor to the chicken.2 small Eschalots Offers mild onion sweetness; shallots can be used as a substitution.0.5 tsp Chili Powder For a mild kick; feel free to adjust according to your spice preference.2 tsp Brown Sugar Balances the spices with a touch of sweetness.7 tbsp Coconut Milk Creates a rich marinade base that deeply flavors the chicken.For the Coating0.5 cup Cornflour / Cornstarch Essential for achieving a crispy, crunchy coating upon frying.For Frying1.75 liters Vegetable/Canola Oil A neutral oil is best for not overpowering the flavors.For Optional GarnishGarlic, Chilli, and Green Onions Sauté together to enhance presentation and elevate the dish’s flavor. Equipment SkilletBlenderHeavy Potthermometerwire rack Method Step-by-Step Instructions for Ayam GorengIn a skillet over medium heat, add the coriander seeds, cumin seeds, and fennel seeds. Toast them for about 2 minutes, or until they become fragrant and slightly darker in color.In a blender, combine the toasted spices with garlic, ginger, galangal, curry powder, lemongrass, turmeric, eschalots, chili powder, brown sugar, and coconut milk. Blend on high until you achieve a smooth paste, around 1-2 minutes.Place the chicken thighs and drumsticks in a large ziplock bag and pour in the curry paste. Seal the bag well, ensuring it's tightly closed, then massage the marinade into the chicken. Refrigerate the bag for 24 to 48 hours.When you're ready to cook your Ayam Goreng, remove the chicken from the fridge about 30 minutes in advance to bring it to room temperature. Preheat your oven to 80°C/175°F.Take the marinated chicken out of the bag, allowing any excess marinade to drip off. Toss each piece in cornflour, ensuring a thorough coating.In a heavy pot, pour in vegetable or canola oil and heat it over medium-high heat until it reaches 180°C/350°F.Carefully add 3 pieces of chicken into the hot oil (or a few wings for 5 minutes). Fry each batch for about 8 minutes or until they’re golden brown.Once fried, transfer the chicken pieces to a wire rack set over a baking tray and place them in the preheated oven.For an extra touch, sauté minced garlic, sliced chili, and chopped green onions in a splash of oil until golden and fragrant. Nutrition Serving: 1pieceCalories: 370kcalCarbohydrates: 20gProtein: 25gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1.5mg NotesEnsure each chicken piece is evenly coated with cornflour for the signature crispy texture. Monitor oil temperature to prevent soggy chicken. 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