Ayam Goreng (Malaysian Fried Chicken)

Marinated in a fragrant curry paste before tossing in cornflour to make the coating ultra craggy and crunchy as it fries, Ayam Goreng is Malaysia’s answer to Southern Fried Chicken. In the crowded playing field of fried chicken, it’s a hot contender for the world’s best! Ayam Goreng (Malaysian Fried Chicken) Human beings love fried... Get the Recipe The post Ayam Goreng (Malaysian Fried Chicken) appeared first on RecipeTin Eats.

Ayam Goreng (Malaysian Fried Chicken)

Marinated in a fragrant curry paste before tossing in cornflour to make the coating ultra craggy and crunchy as it fries, Ayam Goreng is Malaysia’s answer to Southern Fried Chicken. In the crowded playing field of fried chicken, it’s a hot contender for the world’s best!

Ayam Goreng (Malaysian Fried Chicken)

Human beings love fried chicken. It explains why so many cultures have some version of this wickedly delicious food, and every country thinks their version is king.

But why play favourites? I think there is room in this world (and my belly) for all great fried chickens to peacefully coexist. For one, my mother would put my head on a stick if I didn’t make mention of Karaage (Japanese fried chicken). And if you haven’t tried Homemade Southern-style KFC, you haven’t lived. It truly kicks the greasy and soggy fast food stuff to the curb.

Showing the juicy inside of Ayam Goreng (Malaysian Fried Chicken)

Then there are the Malaysians and Indonesians. Their version of the dish is called Ayam Goreng in Malay (literally, “fried chicken”). Or should I say versions – these nations are so bonkers about fried chicken they have not one but at least a dozen different styles! Some battered, some floured, some simply marinated and fried with no coating at all. Some are slathered spicy sambal, others with sauces, others still are served plain to let their crunchy glory shine.

This version I’m sharing today is a Malaysian-style Ayam Goreng. I marinate the chicken in a rich curry paste packed with classic South-East Asian ingredients. Adding a little flour to the mix just before frying then gives you a crispy, salty, craggy crust that’s a total flavour bomb!


Ingredients in Ayam Goreng

Here’s what you need to make the marinade for the Ayam Goreng:

Ingredients in Ayam Goreng (Malaysian Fried Chicken)

In the recipe video below, I show how to prepare/peel/cut the galangal and lemongrass. So don’t be concerned if you’re new to them. ????

  • Galangal is an ingredient used in South East Asian cooking that looks similar to ginger. It also tastes like ginger but is more citrusy and a little pine-y. It’s actually pretty hard to cut so take care when slicing it! Peel it like ginger, either with a sharp edge teaspoon or (carefully!) with a small knife. 

    Find it at Asian stores, and in some large grocery stores in Australia (Harris Farm and some Woolworths sell it).

    Sub: Use the same amount of ginger + the zest of 1 lime (or lemon).

  • Lemongrass – To prepare, cut and discard the top reedy part off – we only want the bottom 10 – 12cm / 4 – 5″. Peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass.

    Sub: 1 tbsp lemongrass paste.

  • Eschalots – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, and are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.

    They vary drastically in size! We want to use 2 x small(ish) ones, around 2/3 cup in total once chopped.

  • Ginger and garlic – Common (but essential!) aromatics in this Malaysian curry marinade.

  • Salt – The recipe calls for 1 1/2 teaspoons which might sound like a lot, but we want it to penetrate all the way through into the flesh!

    Note: I use cooking/kosher salt in cooking which is larger grains that table salt. So if you’ve only got table salt, reduce it to 1 teaspoon (because the grains are much finer, so 1 teaspoon table salt = just under 1 1/2 teaspoons of cooking salt by weight).

  • Coconut milk – This provides the liquid for the marinade so it can be blitzed. Some recipes just use water. I promise you, coconut milk makes it all the more delicious! The small amount we use doesn’t make it coconut-y (which would not be traditional) but it adds a touch of sweetness (traditional) and just more flavour than, well, water!

  • Spices – The spices shown above are fairly standard for Ayam Goreng. Some recipes use less, some more. This mix provides plenty of authentic flavour.

    The cumin, coriander and fennel seeds are toasted then blitzed into a powder first before adding the rest of the curry paste ingredients. Toasting is essential because it brings out the flavour!


Chicken for Ayam Goreng

I buy bone-in thighs, drumsticks and wings for ease. For a true Malaysian fried chicken experience, cut up your own chicken so you get breast pieces as well, but ensure you keep the skin on and bone in. Cut the breast into 2 pieces through the bone.

Chicken pieces for Ayam Goreng (Malaysian Fried Chicken)

Smaller is better – Thigh pieces that are 200g/7oz or less each are better, to ensure they cook through so that you don’t need to fuss with finishing them in the oven. I’ve cooked 220g/7.7oz bone-in thighs with no problems. If they are large 250g/8.8oz ones then you either need to fry them to a very, very deep golden in the oil OR finish in oven.

Chicken bites: Ayam Goreng works really well as bite-size chicken pieces too. Use boneless thigh fillets, cut into large 4 x 5cm / 1.6 x 2″ pieces. Follow the recipe, except cook for just 3 minutes.

How to make Ayam Goreng

This recipe involves blitzing up a curry paste, marinating the chicken in it to infuse it with (awesome!) flavour, adding cornflour to make a craggy crunchy coating, then frying to golden perfection!

How to make Ayam Goreng (Malaysian Fried Chicken)
  1. Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. The purpose of this step is to bring out the flavour.

    As soon as they are toasted, immediately transfer seeds into Nutribullet, a small food processor OR into a tall jug that fits a stick blender. Don’t leave them sitting around in the skillet – the residual heat will burn those tiny little seeds!

  2. Curry paste: Add remaining Curry Paste ingredients in the Nutribullet (or blitzing appliance of choice).

  3. Blitz until smooth. It doesn’t need to be 100% smooth like when making curry pastes because any chunks get cooked when it fries. But nor do you want big chunks. Aim for just pretty smooth – a bit of graininess when rubbed between your fingers is ok.

  4. Marinate: Pour Curry Paste over chicken in a ziplock bag, toss to coat, then marinate for 24 hours in the fridge, up to 48 hours. Any longer than this doesn’t add any more flavour, and I’d start to be concerned about compromising the freshness of the chicken.

    Bowl vs ziplock bag – I try to reuse ziplock bags whenever possible but it’s not viable in this case because the marinade is greasy and makes the bag smell. While a bowl will work, it doesn’t quite have the same marinating effect because it doesn’t envelope the curry paste all around the chicken in the same way.

  5. Cornflour / cornstarch – Next, we toss the chicken in cornflour / cornstarch. It mixes into the marinade paste to make it thicker and stick to the chicken which fries up into a delicious craggy crust.

    Cornflour works better than wheat flour because it fries up crisper. A little fried food trivia for your day!

  6. Fry in oil preheated to 180°C/350°F for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.

    I use vegetable or canola oil for frying. But any neutral oil will work fine here, even a light olive oil.

    For the frying vessel, I like to use my heavy-based cast iron pot (Dutch oven) which retains and distributes heat evenly. I also feel it’s safer because it’s deep and it’s heavy so it’s unlike to move on the stove.

If you’re a bit of fried chicken connoisseur, you’ll notice that Ayam Goreng is quite a bit darker in colour than Southern Fried Chicken. This is because of the curry marinade, that has become part of the crust. Those words should really make your knees weak. And lordy, the smell of this chicken!!! *She feels faint at the memory*

Ayam Goreng (Malaysian Fried Chicken) fresh out of the fryer

Pile of Ayam Goreng (Malaysian Fried Chicken)

I sprinkled these with a little garnish of crispy and salty garlic with chilli and green onions just for a little colour and even more flavour. It’s not traditional – in fact, it’s something I borrowed from Chinese salt and pepper squid! ???? So it’s 100% optional.


What to serve with Malaysian Fried Chicken

I confess my Malaysian recipe collection is somewhat wanting. But being a melting pot culture with a large Chinese population, pretty much any Chinese dish will be right at home alongside Ayam Goreng.

Serve it with a side of Fried Rice (or even more authentically, Coconut Rice! Also see the astonishingly popular Baked Fried Rice from earlier this week) and a fresh Asian Leafy Salad or Asian Slaw. These Sesame Noodles which are served at room temperature would also go very well, as would this Lettuce with Sesame Dressing (honestly, I could eat a whole head of iceberg lettuce with this dressing!).

Enjoy! – Nagi x

PS. In case you’re wondering, you absolutely do NOT need a dipping sauce for this fried chicken! It’s flavoured right through to the bone, and the crust is extremely well seasoned.


Watch how to make it

Freshly cooked Ayam Goreng (Malaysian Fried Chicken)
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Ayam Goreng (Malaysian Fried Chicken)

Recipe video above. Marinated in a curry paste made with lemongrass, garlic and spices then tossed in cornflour to make the coating ultra craggy and crunchy, Ayam Goreng is Malaysia's answer to Southern Fried Chicken. Hot contender for the world's bestfried chicken!
Spiciness: Very mild. Feel free to dial it up by adding more chilli powder!
Course Mains
Cuisine Asian, Malaysian, South East Asian
Keyword Ayam Goreng, Malaysian Fried Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Marinating 1 day
Total Time 1 day 40 minutes
Servings 4
Author Nagi

Ingredients

  • 1.25 kg / 2.5 lb chichen thighs ad drumsticks, bone in skin on (I use 4 thighs, 3 drumsticks, Note 1)

Toasted spices:

  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds

Ayam Goreng Curry Paste:

  • 3 garlic cloves , roughly chopped
  • 1 tbsp ginger , roughly chopped
  • 1 tbsp galangal , roughly chopped (Note 2)
  • 1 1/2 tsp curry powder (any type fine, mild or spicy – your choice)
  • 1 lemongrass , white part only roughly chopped (Note 3)
  • 1 tsp turmeric powder
  • 2 small eshalots (French onions, US: shallots), peeled and roughly chopped (Note 4)
  • 1 1/2 tsp cooking/kosher salt (or 1 tsp table salt)
  • 1/2 tsp chilli powder , adjust to taste (pure chilli, not US chili powder)
  • 2 tsp brown sugar
  • 7 tbsp coconut milk (full fat best!)

Cooking:

  • 1/2 cup cornflour / cornstarch
  • 1.75 litres / quarts vegetable or canola oil

Garnish (optional):

  • 1 tbsp garlic ,minced (not too small, else it burns)
  • 1 tbsp large red chilli (cayenne pepper), deseeded and minced
  • 1 tbsp green onion , minced
  • Pinch of salt
  • Coriander/cilantro leaves

Instructions

  • Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
  • Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
  • Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 5). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.

PREPARE TO COOK (WORK IN SPECIFIED ORDER OF STEPS):

  • Dechill chicken: Remove chicken from fridge 30 minutes prior to cooking and transfer into a bowl (most marinade should be stuck to chicken).
  • Preheat oven to 80°C/175°F and place rack on tray – to keep chicken warm. (Note 6)
  • Cornflour coating: Add cornflour to chicken and toss to coat – it will thicken the paste, this is what makes the craggy coating.
  • Heat oil 180°C/350°F: Pour oil into a wide, heavy based pot to a depth of 6 cm / 2.5 " (my 26cm/10.5" cast iron pot = 1.75L/quarts oil, Note 7). Heat over medium high heat to 180°C/350°F – maintain temp as best you can (Note 8).
  • Fry: Carefully place 3 pieces of chicken in, do not touch for 2 min (to let crust adhere). Oil temperature should drop to 150°C/300°C – increase heat if needed.
  • Fry 8 minutes (75°C / 167°F): Fry for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.
  • Keep warm: Place cooked chicken onto rack and keep warm in oven. Cook remaining chicken.
  • Serve immediately, sprinkled with coriander and garlic-chilli garnish, if using.

GARNISH:

  • Heat 3 tbsp oil in a small skillet over medium heat. Add garlic and chilli, cook until garlic is starting to go light golden. Then add green onion and cook until garlic is golden. Drain on paper towels, sprinkle with salt. Cool then sprinkle on chicken.

Notes

1. Chicken – I buy bone in thighs, drumsticks and wings for ease. For true Malaysian fried chicken experience, cut up your own chicken so you get breast pieces as well – ensure you keep the skin on and bone in. Cut breast into 2 pieces through the bone.
Smaller is better – thighs 200g/7oz or less is better, to ensure they cook through so you don’t need to worry about fuss with finishing them in the oven. I’ve cooked 220g/7.7oz bone in thighs with no problems. If they get to 250g/8.8oz then you either need to take them to very, very deep golden in the oil OR finish in oven.
CHICKEN BITES: Recipe works really well with bite size chicken too. Use boneless thigh fillets, cut into large 4 x 5cm / 1.6 x 2″ pieces. Follow recipe to marinade and coat, then fry 3 minutes. (Breast works too but take care cooking as it dries out easier).
2. Galangal is an ingredient used in South East Asian cooking that looks like ginger and tastes like ginger but is more citrusy. It’s actually pretty hard to cut so take care when slicing it! Peel it like ginger – either with a sharp edge teaspoon or (carefully!) with a small knife. 
Find it at Asian stores, and in some large grocery stores in Australia (Harris Farms and some Woolworths sell it).
Sub: Use the same amount of ginger + the zest of 1 lime (or lemon).
3. Lemongrass – To prepare, cut and discard the top reedy part off – we only want the bottom 10 – 12cm / 4 – 5″. Peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass.
Sub: 1 tbsp lemongrass paste.
4. Eschalots – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
They vary drastically in size! We want to use 2 x small(ish) ones, around 2/3 cup in total once chopped.
5. Bowl will work too, but ziplock bags work better because it works better to keep the marinade coated on the chicken.
6. Keeping chicken warm – this is the temp at which chicken will stay warm, keep the coating crispy but will not continue to cook the chicken inside. Rack required to ensure underside of chicken stays super crispy.
7. Frying vessel – I feel safe using a heavy cast iron pot because it’s heavy so it won’t move. For most oil efficiency, use a wok – shape means you will use about 30% less oil with same surface area for frying. If you have a deep fryer, I salute you!
8. Oil temperature – use a thermometer or surface scanner thermometer. If you don’t have one, test by throwing in a lump of breading – should sizzle straight away but not burn quickly. OR stick a bamboo chopstick in and touch the base of the pot – if bubbles rise from floor of pot, oil is hot enough.
Cook time will vary based on factors like chicken size, pot heat retention, stability of stove etc. Best to use thermometer to check internal temperature, I have a Thermapen. The cook times provided in the recipe are for the chicken weights specified and heat oil temps provided, assuming a cast iron pot is used. Also use crust colour as a guide – it should be deep golden (darker than Southern Fried Chicken).
9. Cooking order – thighs and drumsticks cook in the same time, cook together first. Then wings, then (if using breast) do breast last. Reason: dark meat stays juicier in warmed oven, and breast cooks faster.

Life of Dozer

Dozer, these are called lobsters and you will never know what they taste like.

(Oh wait, that’s a total lie! There was one time…or two… ????)

PS In case you are wondering, no, a whole tray of fresh lobsters isn’t an everyday cooking event in my world! It just so happens that I have a local friend who is a diver who keeps catching crays! These were all caught at local beaches (Mona Vale, Newport and Bungan Beach).

The post Ayam Goreng (Malaysian Fried Chicken) appeared first on RecipeTin Eats.

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Sourdough Pancakes That are Fluffy and Delicious!

These tried and true sourdough pancakes are fluffy and delicious! They pair well with just about any toppings that you have on hand and they have just a touch of sweetness making adding maple syrup the final touch of heaven! If you are looking for a super easy and delicious sourdough pancake recipe then you…

Sourdough Pancakes That are Fluffy and Delicious!

These tried and true sourdough pancakes are fluffy and delicious! They pair well with just about any toppings that you have on hand and they have just a touch of sweetness making adding maple syrup the final touch of heaven!

If you are looking for a super easy and delicious sourdough pancake recipe then you have come to the right place! These are quick and easy to make (once you have your sourdough starter ready!) Pair this with our scrambled eggs and our heavenly bacon and you are set for a breakfast that is sure to impress!

A stack of sourdough pancakes with berries on top.

Simple Sourdough Pancakes

If you are looking for a recipe to help ease your fear of baking sourdough, then you have come to the right place! Sourdough is less intimidating than you think and can create some of THE most delicious recipes that you will make. Sourdough breathes life into a dish and helps it develop its flavor. These pancakes are light and fluffy with a hint of sweetness that will make you keep coming back for more.

Because you will need a sourdough starter (or discard), these pancakes take a bit of prep work beforehand but once you are in the kitchen baking them, it’s a fast and easy recipe that we know you will love!! We loved these pancakes so much. Try topping them with our maple syrup and these will easily become a family favorite!!

What You Need For Sourdough Pancakes

Once you make this recipe, you will want to thank us later! It uses all of your pantry staples and is one of those delicious meals that just stays constantly on your meal rotations. Trust us when we say you won’t be able to cook these fast enough on the griddle to keep up with the demand! See the recipe card below for full measurements.

  • Flour: The flour binds all of the ingredients together
  • Baking powder, Baking soda, Salt: Combined, these three help to create fluffiness in pancakes.
  • Sugar: Adding sugar in this recipe keeps things sweet.
  • Sourdough starter or discard: This is a key ingredient to this recipe. Acting as a natural yeast, it greatly adds to the flavor and texture.
  • Milk: Milk is necessary to dissolve the flour and start creating the whole mixture.
  • Egg: Eggs in the recipe allow for bubbles and helps the pancakes to rise. It is best to leave your eggs out at room temperature and beaten.
  • Butter: It’s best to use unsalted, melted butter.

How to Make Easy Sourdough Pancakes

Don’t let the use of sourdough intimidate you! This recipe is quick and easy to make! You’ll wonder why you were ever nervous to bake with sourdough in the first place!

  1. Start with the dry ingredients: Grab a large mixing bowl and whisk together the flour, baking powder, baking soda, salt, and sugar. These are all of your dry ingredients and will create the base for the recipe!
  2. Wet Ingredients are next: After you have whisked all of the dry ingredients together, in a separate medium bowl or liquid measuring cup, combine the sourdough starter, milk, eggs, and butter and whisk until combined.
  3. Combine the wet and dry ingredients: Pour the wet ingredients over the dry and mix until combined. Don’t overmix! It should still be a little lumpy.
  4. SOURDOUGH TIP: If you would like to gain a little bit more of a sourdough flavor, stop here and store this mix on your counter overnight and it will ferment and have more of a distinct sourdough flavor. If you don’t want this, skip this step and continue mixing!
  5. Let’s flip those pancakes: Spray a preheated griddle (325°-350°) with some nonstick cooking spray. Pour ⅓ cup pancake batter on and cook until bubbling on top, about 2 minutes. Once the bubbles begin to pop and the pancake turns a golden brown, flip and cook for an additional 1-2 minutes. They are done once they are golden brown on the bottom.
  6. Serve and Enjoy! Its time to top with your favorite pancake toppings and enjoy the fruits of your labors!
The process of making sourdough pancakes in three photos.

The Best Sourdough Pancake Tips

There are a few things that can take this recipe to the next level and we have some tips that will help you with that! These pancakes are so delectable that you will want to make sure to follow these extra tips and you will be baking like a true chef in no time!

  • How to mix: Make sure that once all of the ingredients are together that you don’t over mix the batter. This will result in gooey or sticky pancakes.
  • Melting the Butter: After you have melted the butter, let it sit until it is cooled (but still liquid). This will make it so that your batter doesn’t have large clumps!
  • Sourdough starter (or discard!): Make sure to prepare this beforehand. The sourdough starter is a necessary base for the batter that you will need ready as you begin to mix all of the ingredients together!
  • Cooking Surface: It’s best to cook the pancakes on a nonstick griddle or flat surface.
  • Cooking Temperature: Try to cook these pancakes on low heat. This will keep you from burning the outside of the pancake while the inside remains uncooked.
  • Toppings: Adding different toppings will make this dish taste new every time! Try adding maple syrup, strawberry sauce, buttermilk, fresh fruit, and chopped nuts. Add whatever you want to make this recipe your own!

How to Easily Store Homemade Sourdough Pancakes

The best part about these sourdough pancakes is that you can make some extra to store in either your fridge or freezer to enjoy later! They taste just like the day you made them and are an easy way to prepare 2 meals in 1!

  • Refrigerate: Once cooked, place them in an airtight container and they can last in the refrigerator for 2-3 days.
  • Freezer: Lay each pancake flat on parchment paper on a tray and place in the freezer for 2 hours (don’t stack them). Take them out and place them all together in a airtight ziplock bag. Or, you can individually wrap each pancake with plastic wrap and place them together in a bag and then freeze. You can freeze them for up to 3 months.
  • Reheat: To reheat your pancakes, you can simply microwave them for 30 seconds to 1 minute until heated through, add your toppings and enjoy!
Cutting a slice of sourdough pancakes with a fork.

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Sourdough Pancakes

These tried and true Sourdough Pancakes are fluffy and delicious! They pair well with just about any toppings that you have on hand and they have just a touch of sweetness making adding maple syrup the final touch of heaven!
Course Breakfast
Cuisine American
Keyword sourdough pancakes, sourdough pancakes recipe
Prep Time 15 minutes
Cook Time 20 minutes
Rest 12 hours
Total Time 12 hours 35 minutes
Servings 4 People
Calories 422kcal
Author Alyssa Rivers

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 Tablespoons granulated sugar
  • 1 cup sourdough starter or discard
  • 1 1/4 cup milk
  • 2 large eggs beaten
  • 3 Tablespoons unsalted butter melted

Instructions

  • In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar.
  • In a medium bowl or liquid measuring cup, combine the sourdough starter, milk, eggs, and butter and whisk until combined. Pour the wet ingredients over the dry and mix until just combined. It should still be a little lumpy.
  • From here you have the option to cook the pancakes right away, or you can cover the dough and leave it on the counter overnight to ferment and have more of a distinct sourdough flavor.
  • On a griddle preheated to 325°-350° and sprayed with cooking spray, pour ⅓ cup pancake batter on and cook until bubbling on top, about 2 minutes. Flip and cook for an additional 1-2 minutes, or until golden brown on the bottom.
  • Serve with your favorite pancake toppings and enjoy.

Nutrition

Calories: 422kcal | Carbohydrates: 61g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 637mg | Potassium: 407mg | Fiber: 2g | Sugar: 13g | Vitamin A: 521IU | Calcium: 199mg | Iron: 4mg
Source : The Recipe Critic More   

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