The saying goes – if it’s fried, it’s delicious and nothing is more delicious than the Malaysian Fried Chicken or Ayam Goreng Berempah. Its packed with flavor, and it’s extremely delicious and tasty. If it’s done right, it will be crunchy on the outside and juicy on the inside. I have many variations of this recipe but my favorite is combining the technique of a Chinese style fried chicken and incorporates some Indian dry spices, with a dash of Malay aromatics. Growing up, my cousins and I would fight over the crispy bits (also known as crack crook – which is the sound of the crispy bits when you bit into it) but it never fails to make us all happy to smell the chicken frying in the kitchen at any gatherings.
|6 x chicken wings|
|4 x shallots|
|2 x cloves garlic|
|2 x chili|
|1 cm ginger|
|1 tablespoon curry powder|
|1 teaspoon tumeric powder|
|a handfull of curry leaves|
|1 table spoon corn flour|
|1 table spoon salt|
|4 x cups of vegetable oil for frying|
The trick to make your fried chicken crispy is to ensure you clean and pat dry your chicken before you start the marinating process. This along with the combination of starch (in this case I am using corn flour), the dry spices (or dry rub which I am using some Indian curry powder and turmeric) and the wet marinate (ground onion, garlic and lemongrass). You are almost guaranteed a crispy, aromatic and beautifully golden brown crust/skin. The trick to make your chicken juicy on the inside is to make sure your oil is hot (at least 185c) and to place your chicken at a high heat for the first 3 - 5 minutes. Then, bring it down to about 165c (for the remaining of 5 - 6 minutes) so it cooks the inside without burning the chicken.
|1.||In a blender blitz together shallots, garlic, chilies and ginger|
|2.||In a bowl, add in chicken wings, ground up ingredients, curry leaves, curry powder, tumeric powder, corn flour and salt and marinate for at least 30 minutes|
|3.||In a wok add in oil and fry chicken for 3 minutes on each side until golden brown|