Ayam goreng, meaning “fried chicken” in Malay and Indonesian, is a beloved dish in Indonesia and Malaysia. It is known for its tasty marination and deep-frying technique, creating a crispy outer crust with tender meat.

Ayam goreng is made by marinating the on-the-bone chicken with dry spices. If you expect it to taste similar to KFC or other fried chicken coated in batter, you will be surprised by the unique flavors that ayam goreng offers. 

You will miss this amazing flavor if you skip this ayam goreng recipe. 

Let’s get started.

Note: I prepare the ayam goreng using my method, a Malaysian fried chicken recipe. There are various methods to prepare it, which can differ from how I interpret it.

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Ingredients required to prepare Ayam Goreng

Here is a list of the main ingredients in this recipe.

• Chicken. Although I use drumsticks in my recipe, whole chicken thighs cut into large chunks are also popular in local Mamak restaurants. I strongly recommend using fresh chicken to prepare ayam goreng for two reasons: First, frozen meat tends to become tougher when cooked. Second, frozen chicken bones can become darker after deep-frying and become less appealing. While I don’t know the exact science behind it, this has been my observation from working in the restaurant. I used frozen chicken for making stews, as the wet cooking method during stewing prevents the meat from becoming tough and dry.
• Garlic and ginger are the universal ingredients for fried chicken. Finely chopped both to ensure they release their flavor. Large pieces of ginger and garlic also tend to fall off from the chicken while deep frying. 
• Chili powder is a must for any Malay-style dish. The amount required depends on the heat you can take. Some ayam goreng sellers may include artificial color to make it look redder, but I will leave that out in the recipe. The vibrant red color of Kashmiri chili powder is sufficient to make it appetizing without the coloring agent. Please note that the color of chili powder will turn dull over time, and fresh chili powder always produces a brighter color.
• Turmeric powder contributes to flavor and color. Please note that it has a natural yellow pigment. Therefore, I suggest using a glove to rub the spices into the chicken piece to avoid staining your hands. 
• I use Malaysian curry powder because it is Malaysia’s most popular mix of curry spices. You can use other types of curry powder, but it may taste slightly different due to the blend of spices.
• Coriander and cumin powders are optional. However, I use them to enhance the flavor further. 
• Yogurt is acidic and, therefore, acts as a tenderizer. Besides that, it provides some moisture that helps bind the dry spices. It also contributes its flavor to the marinade. 
• Curry leaves deliver flavor and give it a lovely appearance. Get the dried curry leaves if you can’t find the fresh ones.
• The amount of salt is 1% of the chicken. Since the weight of the chicken is 1kg in this recipe, 10g of salt (2 tsp) is the right amount required to season the meat.  

Note: It is best to use freshly ground spices for optimal results. If you are meticulous about the outcome, use fresh turmeric and a spice grinder to grind the cumin and coriander seeds. Today, I took a shortcut by using coriander powder and cumin powder.

How to prepare ayam goreng 

1. Marinating the chicken is essential to ensure that the spices penetrate down to the bone. Since the meat is thick, you can make deep cuts in the thickest part of the chicken thighs or drumsticks. Then, rub the marinade into these cuts and let the chicken marinate overnight.
2. Coat the chicken drumsticks with beaten egg, followed by a mixture of all-purpose flour, cornstarch, and baking powder right before frying. (Please refer to the ‘Tip’ section below for my reasoning.)
3. Deep-fry the chicken in hot oil over medium heat. The amount of oil should at least nearly submerge the chicken. The temperature is correct when bubbles rise from the wooden spatula dipped into the oil. Place the chicken drumsticks gently into the pan. Deep fry for six minutes undisturbed. The coating will fall off from the surface if you move them around before it sets. From my experience, the chicken will not stick to the pan. 
4. After six minutes, flip the chicken over and deep fry for another six minutes. You can turn them occasionally to ensure they are cooked evenly this time.
5. Check the doneness by inserting a kitchen thermometer into the thickest part of the meat. The internal temperature should reach 65°C/150°F.
6. Remove the golden brown chicken pieces and drain them on a paper towel.

Note: To make Ayam Goreng Berempah, deep-fry the leftover dry marinades in oil until they become crispy. Then, serve these crispy bits on top of the fried chicken. This dish is Ayam Goreng Berempah, which means “Fried Chicken with Spices.”

Tips to make the best Ayam Goreng

1. Marinating chicken thighs for an hour is insufficient because the meat is thick. You will find that the meat close to the bone is tasteless, as the salt and spices have not reached the interior. The flavor for ayam goreng shouldn’t be only skin deep. That is why you need to marinate it at least overnight. 
2. Since the goal is to get a crispy exterior that lasts, the marinade should contain a minimum amount of water. Although onion has plenty of flavors, it has to blend with water before adding to the chicken, wetting it too much and reducing the crunchiness of the ayam goreng. Therefore, I prefer to keep the marinade as dry as possible and not use onion.
3. The egg, flour, and cornstarch protect the chicken from receiving direct heat from the oil, preventing it from turning dry. The starch will crisp up the surface.  The baking powder is a leavening agent, creating a larger surface area and letting the moisture escape quickly, forming a lasting crispy coating.
4. You can use rice flour as a substitute for all-purpose flour and potato starch instead of cornstarch to get the same result.
5. Remove the chicken from the refrigerator and wait until it returns to room temperature before deep-frying. The interior of the chicken is still raw when the surface is crisp up and nicely brown if you deep-fry the cold chicken. 

Two ways to deal with the oil for deep-frying at home

Deep frying may not be the healthiest cooking method, but I do it occasionally. Below, I want to share my methods for minimizing oil use and dealing with leftover oil after deep frying.

1. Use a pan to deep-fry. We deep-fried the chicken with an electric deep fryer in the restaurant, which requires two to three liters of oil to fill up the deep fryer. This method is not practical for home cooking for sure.  So I fill up a heavy saucepan (ten inches in diameter) with two cups of oil, enough to fry four drumsticks each time without overcrowding them. As a result, I can finish deep-frying 1kg of chicken in two batches with much less oil than in the restaurant. 
2. Clean the oil after deep frying. You can reuse the deep-fried oil for other dishes!  First, let the oil pass through a wire mesh strainer to remove the large debris. Then, let the oil filter through the strainer once more by putting a paper towel on the strainer to filter the smaller particles.  The oil is flavored with spices. I consider it a bonus because it makes my other stir-fries more flavorful.

How to serve ayam goreng 

Ayam goreng can be a meal by itself and goes well with steamed rice, sambal, and vegetable sides such as cucumber or tomato slices for added freshness.

Let’s try other Malaysian dishes 

If you like this Malaysian ayam goreng, you will most likely enjoy other authentic Malaysian cuisines. Here are my picks:

• Kapitan chicken is truly a Malaysian curry. The unique flavor of this Nyonya chicken dish results from the complex interplay of a myriad of herbs and spices.
• Nasi Lemak is the breakfast staple in Malaysia. This drool-worthy, gluttonous gem is offered in almost every local Malay and Mamak restaurant. It’s rice cooked with coconut milk and spices.
• If you are living in Malaysia, you must have heard of the famed Ipoh shredded chicken noodles. Reserve any chicken bones and shrimp shells to make the broth for the noodles. The flavor is incredible. 

Continue to Content

Ayam goreng

Yield: 7 drumsticks

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This recipe is about chicken on the bone marinated with dry spices, the authentic ayam goreng (fried chicken) served in the Indian Muslim restaurants in Malaysia. 

If you expect it tastes closely to KFC or other fried chicken coated with batter, you will be surprised by the different flavors offered by the Malaysian ayam goreng. 

Print

Ingredients

Ingredients A

• 1kg chicken on the bone
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp Malaysian curry powder
• 1 tbsp chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 2 tbsp plain yogurt
• 1/2 tsp white pepper powder
• 2 tsp salt
• 2 stalks curry leaves

Ingredients B

• 3 tbsp all-purpose flour
• 4 tbsp cornstarch starch
• 1 egg
• 1/2 tsp baking powder

Instructions

1. Make some deep cuts at the thickest part of the chicken drumsticks. 
2. Mix the marinade A with the chicken, especially rub it into the deep cuts. 
3. Marinate overnight.
4. Remove the chicken from the refrigerator and wait until it returns to room temperature.
5. Coat the chicken drumsticks with beaten egg and a mixture of all-purpose flour, cornstarch, and baking powder right before frying. 
6. Deep-fry over medium heat for six minutes undisturbed. 
7. After six minutes, flip the chicken over and deep fry for another six minutes. Turn them occasionally to ensure even cooking. 
8. Check the doneness by inserting a kitchen thermometer into the thickest part of the meat. The temperature should be at least 65°C/150°F. 
9. Remove the chicken and drain it on a paper towel. 

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Nutrition Information:

Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 368Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 161mgSodium: 849mgCarbohydrates: 9gFiber: 1gSugar: 0gProtein: 36g

This data was provided and calculated by Nutritionix on 6/7/2021