Ayam Goreng Mamak (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian Indian fried chicken dish, marinated with a fragrant blend of spices and herbs, then deep-fried to crispy perfection. It's known for its complex flavor profile and satisfying crunch.
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
- Shallots4-5 medium
- Garlic cloves6-8
- Ginger1 inch piece
- Turmeric powder2 tsp
- Chili powder1-2 tbsp (adjust to taste)
- Coriander powder2 tbsp
- Cumin powder1 tsp
- Fennel seeds1 tsp
- Curry leaves1 sprig
- Saltto taste
- Black pepperto taste
- Rice flour4 tbsp
- Cornstarch2 tbsp
- Vegetable oil for deep fryingsufficient
Langkah
- 1
Prepare the spice paste: Blend shallots, garlic, and ginger into a smooth paste.
- 2
In a large bowl, combine the chicken pieces with the spice paste, turmeric powder, chili powder, coriander powder, cumin powder, fennel seeds, curry leaves, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
- 3
Add rice flour and cornstarch to the marinated chicken. Mix again until the chicken is well-coated with the flour mixture.
- 4
Heat sufficient vegetable oil in a wok or deep pot over medium-high heat. The oil should be hot but not smoking.
- 5
Carefully add the marinated chicken pieces to 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. Adjust heat as needed to prevent burning.
- 7
Remove the fried chicken from the oil and drain on paper towels to remove excess oil.
- 8
Serve hot, garnished with fresh cilantro if desired.
