Ayam Goreng Berempah (Classic Spiced Fried Chicken)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring chicken pieces marinated in a rich blend of spices and herbs, then deep-fried to crispy perfection. The 'berempah' refers to the fragrant spice paste that coats the chicken.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Chicken pieces (thighs and drumsticks)1 kg
- Turmeric powder2 tbsp
- Coriander powder2 tbsp
- Cumin powder1 tbsp
- Chili powder1 tbsp
- Lemongrass, finely chopped2 stalks
- Galangal, grated1 inch
- Ginger, grated1 inch
- Garlic, minced4 cloves
- Shallots, finely chopped3
- Egg1
- Rice flour3 tbsp
- Saltto taste
- Black pepperto taste
- Vegetable oil, for deep fryingsufficient
Langkah
- 1
In a large bowl, combine chicken pieces with turmeric powder, coriander powder, cumin powder, chili powder, chopped lemongrass, grated galangal, grated ginger, minced garlic, and chopped shallots. Mix well to coat the chicken evenly.
- 2
Add the egg and rice flour to the marinade. Season with salt and black pepper. Mix thoroughly until the spices and flour form a thick paste that adheres to the chicken.
- 3
Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or preferably 1-2 hours for deeper flavor.
- 4
Heat a generous amount of vegetable oil in a deep wok or pot over medium-high heat. The oil should be hot enough to sizzle when a piece of chicken is dropped in.
- 5
Carefully place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pot. Fry in batches if necessary.
- 6
Deep-fry the chicken for about 10-15 minutes, turning occasionally, until golden brown, crispy, and cooked through. The spice coating should be dark and fragrant.
- 7
Remove the fried chicken from the oil using a slotted spoon and place it on a wire rack or paper towels to drain excess oil.
- 8
Serve hot, often accompanied by rice and chili sauce.
