Malaysian Spiced Fried Chicken (Ayam Goreng)

Steps

1. 1

   Cut the chicken thighs into bite-size pieces about 3–4 cm across. Roughly chop the onion and the tender white parts of the lemongrass; prepare the ginger and garlic.

2. 2

   Put the onion, lemongrass, ginger, and garlic in a food processor. Pulse until finely chopped but still slightly coarse; do not blend them into a smooth paste.

3. 3

   Transfer the chopped aromatics to a large bowl. Add the curry powder, cumin, chilli powder, turmeric, coriander, salt, sugar, neutral oil, and curry leaves, then mix well.

4. 4

   Add the chicken and toss until every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or longer if time allows.

   Start 30-minute timer
5. 5

   Pour frying oil into a deep saucepan or wok and heat to 175–180°C (350–350 °F).

6. 6

   Lightly coat the marinated chicken with rice flour, keeping some of the aromatic marinade attached. Shake off excess flour.

7. 7

   Fry the chicken in batches without overcrowding the pan, which can lower the oil temperature and make the chicken less crisp. Fry each batch for about 5–7 minutes, depending on piece size, until crispy, golden, and cooked through.

   Start 7-minute timer
8. 8

   Lift the chicken from the oil and drain on a wire rack or paper towels. Serve hot and crispy, ideally with nasi lemak.