This recipe features Southeast Asian herbs such as lemongrass, galangal, and fried turmeric. Variations exist depending on where it is made. Selangor, Kelantan, Melaka, or Penang, with each state adding its own mix of herbs,
For a homemade version, the cooking technique is kept simple. Herbs and spices are blended, mixed with chicken, and simmered until half cooked, allowing the flavors to absorb deep inside. The chicken can then be set aside before frying.
Malay-style fried chicken can also be made ahead. Once the chicken is cooked with herbs, it can be stored in the fridge overnight or frozen in an airtight container or zip-lock bag for longer. When needed, simply thaw and fry.
As it fries, the kitchen fills with the irresistible aroma of herbs, with flaky, crispy bits clinging to the chicken. Crispy, crunchy skin on the outside and tender, juicy meat inside. Ayam Goreng Berempah truly reflects the delicious tastes of traditional Malay-style fried chicken (KUIH KASWI).
1/2 chicken - cut into bite-sized pieces
Oil for frying
Ingredients for Herbs Paste (Blend to a rough paste)
1 lemongrass stalk
2 inch galangal
1 inch fresh turmeric
5 shallots
1 tbsp plain chili powder
Some water
Salt, to taste
How to Make Ayam Goreng Berempah
Mix chicken with herbs paste thoroughly.
Add into a wok.
Simmer over low heat till herbs are absorbed into chicken.
Also to thicken the herbs paste, while also chicken is 3/4 cooked.
Remove and set aside to cool down.
Heat oil and fry chicken in batches for crispy outer layer and cooked inside.
Remove, while also removing the fried crispy herbs flakes.
Drain on a kitchen towel.
