Malay Ayam Goreng (Fried Chicken)
Here's the most basic fried chicken recipe I grew up eating. I think every household has some sort of variation - this is my mom's - I grew up eating this and still crave for this UNTIL NOW ◡̈
When I asked mom for her recipe, she stressed that the texture or consistency of the marinate is what makes or breaks this. The more coarse it is, the more crumbs you will get after frying. Also be generous with the salt - there is something so satisfying about salty, spicy fried chicken no matter what recipe it is!
I have broken down the steps + ingredients to show you how simple it is. Pro-tip - you can use this marinate for fried fish as well!
INGREDIENTS & DIRECTIONS
Step 1: Blend
5 cloves garlic
1cm ginger or 1 tablespoon ginger garlic paste
1cm fresh turmeric or 1 tablespoon turmeric
Step 2: Add and coarsely blend again (so it is not too fine)
6 red chilli
1 chili padi (optional)
Step 3: Mix in and marinate overnight (or at least a few hours)
10-15 wings or 1 whole chicken cut into pieces
1 tablespoon sesame oil
1 tablespoon cornflour
1 teaspoon salt or to taste
Step 4: Deep fry (or air fry)
For 10-12 minutes or until chicken is golden brown
ALY'S COOKING TIPS
1. I'd recommend marinating these bad boys for at least one day so that the flavours soak and almost colour the inside of your chicken.
2. You can leave the marinated chicken in the freezer for a week or until ready to cook. Just make sure to completely defrost before cooking or the chicken will be dry. I usually remove it from the freezer and into the fridge the day before I intend to cook it.
3. My mom makes a variation with a tablespoon of whole fennel seeds. AMAZING!
4. Blend the chilis last so that the paste is not too fine? Why? So that there will be crispy pieces of goodness when you fry it!
5. Want to make fried fish? USE THE SAME RECIPE