Ayam Goreng (Malaysian Fried Chicken)

1 whole chicken, cut into 8 pieces (or 1.5kg mixed chicken pieces)
2 tablespoons cornflour
2 sprigs fresh curry leaves
Vegetable oil, for deep frying

The Marinade

20g ginger, finely chopped
4 garlic cloves, finely chopped
20g fresh turmeric, finely chopped (or 2 tsp ground turmeric)
20g galangal, finely chopped
1 lemongrass stalk, finely chopped
4 dried red chillies, soaked and chopped
4 Thai shallots, finely chopped
1 tablespoon curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon fennel seeds
1 teaspoon salt

To Serve

Japanese mayonnaise (optional)

PREPARATION

1. Pound the ginger, garlic, turmeric, galangal, lemongrass, soaked chillies, shallots, curry powder, coriander, cumin, fennel seeds and salt into a smooth paste.
2. Rub the spice paste thoroughly over the chicken pieces, then add the curry leaves and massage everything together.
3. Cover and marinate overnight in the fridge if possible, or for at least 1 hour.

COOKING

1. Toss the marinated chicken lightly with the cornflour until evenly coated.
2. Heat the vegetable oil to 180°C in a deep wok or saucepan.
3. Carefully add the largest pieces of chicken first, then reduce the heat to medium once they're in the oil.
4. Fry the thighs and drumsticks for 10–15 minutes, turning occasionally until golden and cooked through.
5. Remove the cooked pieces and drain on kitchen paper.
6. Return the oil to 180°C before adding the remaining chicken pieces.
7. Fry the breast pieces and wings for 8–10 minutes, until crisp and fully cooked.
8. Drain all the chicken well before serving.
9. Serve hot with Japanese mayonnaise or your favourite dipping sauce.

School of Wok Tips

• Marinating overnight allows the spices to fully penetrate the chicken for the best flavour.
• The cornflour is only a light coating, giving the chicken a crisp finish without a thick batter.
• Start frying over a high heat, then reduce to medium so the chicken cooks through without burning.
• When the chicken floats and the bubbling subsides, it's usually a good sign it's cooked through.

FAQs

Can I use boneless chicken?
Yes, but reduce the cooking time as boneless pieces cook much more quickly.

Why isn't there a thick batter?
Traditional Ayam Goreng uses a spice marinade with only a light cornflour coating, allowing the flavour of the chicken and spices to shine through.

Can I air-fry this instead?
Yes, although the coating won't be quite as crisp. Lightly spray the chicken with oil before air frying for the best results.