ReceptnaptárRecipes › Southeast Asian › Dinner
Ayam goreng berempah (spiced crispy fried chicken)
Malay fried chicken marinated in a spice paste, finished with a sprinkle of the paste's own crispy fried leftovers. Fragrant, lemongrass-scented, golden from the turmeric.
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Method
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- Blend the lemongrass, shallots, garlic, ginger and galangal with a little water into a paste.
- Mix in the ground spices, salt and sugar, and rub over the chicken.
- Cover and refrigerate for at least 2 hours, ideally overnight.
- Before frying, mix the rice flour into the chicken.
- Heat the oil in a deep pot to 170°C, and fry the chicken in batches for 12-15 minutes, until deep brown and cooked through.
- Fry the leftover spice paste and the curry leaves in the oil for 1-2 minutes until crispy, and remove with a slotted spoon.
- Sprinkle the chicken with the crispy spice crumbs, and serve with rice and cucumber.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Thigh meat stays juicier than breast.
- In a 200°C oven on a rack, it's ready in 35-40 minutes with less oil.
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More southeast asian ideas
- Phở gà (Vietnamese chicken noodle soup)
- Cháo gà (Vietnamese chicken rice porridge)
- Tinolang manok (ginger chicken soup with green papaya)
- Sopas (creamy macaroni soup with chicken)
- Soto ayam (turmeric chicken soup)
- Sotanghon soup (chicken glass noodle soup)
- Gai yang (grilled lemongrass chicken)
- Gai pad met mamuang (cashew chicken)
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