Ayam Goreng Kunyit
Chicken pieces are coated with turmeric powder and salt at its most basic and deep fried until golden brown. Served with some steaming hot rice and samba belacan for simple comfort food at its best!
- Prep Time: 10
- Cook Time: 12
- Total Time: 22 minutes
- Yield: 4 1x
- Category: Malaysian
- Method: Frying
- Cuisine: Malay
- 2 chicken breast filet cut into bite sizes
- 4 chicken thighs cut into 2
- 1 tbs of salt
- 1 tbs of tumeric powder
- 2 tbs of rice flour
- 1 cup of cooking oil
- 1/2 white Onion, sliced
- 2 Red Chilies, sliced
- 2 Green Chillies, sliced
- 1 Carrot, Julienned
- 1 cup of julienned Long Beans
- 1/2 cup of chopped Cauliflowers
- In a mixing bowl, add in chicken thighs and chicken breast and sprinkle salt and tumeric powder and mix well
- Next add in the rice flour into the marinated chicken and combine until mixed
- Heat up vegetable oil in a wok on a high heat and cook the chicken thighs for about 3 minutes before adding the chicken breast. Turn to medium heat and continue cooking for another 4 minutes.
- Once the chicken is cooked and golden brown, remove and set aside.
- Remove the oil but keeping about 2 to 3 tablespoons of oil in the wok for stir frying the vegetables.
- In the same wok, add in sliced onion and chili and stir fry for 1 minute before adding the carrots, long beans and cauliflower florets and continue to cook for about 2 minutes
- Lastly, add in the fried chicken along and continue to stir fry the chicken with the vegetables for a minute before serving
When frying chicken, it is important to ensure the chicken is cooked through but isn’t dry. The first rule is to make sure that the chicken is brought down to room temperature before the cooking process.
Once the chicken has been marinated, start frying the chicken in really hot oil (about 200c) then half way through the cooking process, reduce the heat it to medium (170c). This is so the chicken has a beautiful crispy/brown exterior but the insides are cooked and still juicy.
Keywords: Ayam Goreng Kunyit