Malaysians love chicken, and even more so when it’s deep-fried.

From battered to non-battered varieties found in global fast-food chains, to local restaurants specialising only in fried chicken with rice and sauce on the side, foodies can be found patiently queueing to sink their teeth into some freshly cooked good ol’ fried chicken.

Here is a classic Malaysian favourite – spicy fried chicken, or better known as ayam goreng berempah.

This style of fried chicken has no batter but is marinated in an aromatic mix of spices that will tease your senses and make your mouth water.

It’s so good and perfectly crispy that all you need is a plate of steaming rice on the side to complete the meal – plus, it’s the perfect savoury dish for breaking fast or celebrating the upcoming Raya holidays!

Ingredients

• 1 whole chicken, cut into 12 portions
• 1 head garlic
• 3 large red onions
• 20g ginger
• 4 sticks lemongrass
• 15g galangal
• 2 stalks curry leaves, stems discarded
• 2 tbsp chicken or meat curry powder
• chicken stock granules
• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp black pepper
• cooking oil, enough to fill a frying pan about 3cm deep

Method

• In a blender, add the garlic, red onions, ginger, lemongrass and galangal, and blend until smooth. If needed, add a little water. Pour the mixture into a bowl.
• Add the curry leaves, curry powder, chicken stock granules, sugar, salt and black pepper into the blended mixture. Stir to mix well.
• Add the chicken to the mixture and coat the pieces evenly. Cover and store refrigerated for at least two hours or, preferably, overnight.
• Heat the oil in a frying pan until it is hot and ready for frying, about 180°C to 200°C.
• Carefully add the marinated chicken, but do not crowd the pan. The chicken can be cooked in batches if your pan is not large enough.

• Turn the chicken every four to five minutes, making sure all sides are evenly cooked and the outside is a dark golden brown. The internal temperature should be between 66°C and 73°C. It should take about 15 to 20 minutes for the chicken to cook through thoroughly, depending on the size and cut of the pieces.
• Rest the deep-fried chicken on paper towels to remove excess oil before serving.

Tips

• Use a ziplock bag when marinating the chicken pieces. It takes up less space in the fridge compared to a large bowl.
• Don’t have a cooking thermometer? Throw a little bit of the marinade into the pan to gauge if the oil is hot enough for frying. If the oil starts bubbling around the marinade, it is perfect for frying. If the oil remains still, it is not hot enough yet. If the oil smokes, it is way too hot and the chicken pieces will burn.
• Cover your arms with long sleeves or a cloth to protect them from the scorching, sputtering oil. Alternatively, use a really long spatula or tongs when turning the chicken pieces over.
• To check if the chicken pieces are fully cooked without a cooking thermometer, choose the meatiest part and slice it. The meat should be white and firm, and the juices clear. Chicken cannot be served if it is undercooked and still pink or red inside.

This recipe first appeared in butterkicap.com, a food and culture platform and community that enables everyone to experience Malaysia through stories of its people, food and places.