Ayam Goreng Berempah (Malay Spiced Fried Chicken)

(Updated Version)

Here's a beloved Malay chicken recipe for you today: Ayam Goreng Berempah, also known as Spiced Fried Chicken. This dish is a true favorite, bursting with the flavors of our local Malay herbs and spices. The chicken is perfectly crispy on the outside, with tender, juicy bites inside (4 CHILLI CHICKEN RECPES). 

 

The list of ingredients may seem a bit long, but trust me, it’s worth every effort. Here's a handy tip (PENGAT DURIAN/DURIAN SWEET PORRIDGE): you can marinate the chicken ahead of time and store it in the fridge or freezer. In other words, cook the chicken on the stove with the herb mixture first. Then, when you're ready, simply thaw and fry for a quick, flavorful meal.

Ayam Goreng Berempah

Ingredients 
1/2 chicken -  cut into bite-sized pieces 
Oil for frying

For the rempah 
1 lemongrass stalk 
2-inch piece of galangal 
1-inch piece of fresh turmeric 
5 shallots
1-2 tbsp plain chili powder 
Some water
Salt, to taste
(Blend these ingredients to a coarse paste)

Method 
Combine the chicken pieces with the rempah paste. 
Coast the spice paste all over each of the chicken pieces. 
Add the chicken in a wok. 
Simmer over low heat until the rempah is absorbed into the chicken and the chicken is 3/4 cooked.
Remove from heat and set aside for 2 hours, or refrigerate until cooking time. 
Next, heat oil in a wok.
Fry chicken pieces for a crispy outer layers and ensure meat inside is cooked as well, to a texture you prefer. 
Remove from heat and drain on a kitchen towel.
Scoop the remaining flaky herbs/spices from the wok and add over the fried chicken.
Serve with calamansi lime.