Ayam Goreng (Fried Chicken) 🍗

By Andy Cooks · 90 min

Ingredients

Instructions

1. Cut the chicken into 10 pieces: remove the legs and wings, split each leg into drumstick and thigh, remove the breasts and halve them. Season generously with salt and set on a tray.
2. Dry-toast the coriander, fennel, cumin, peppercorns and chillies in a frying pan over medium-high heat for 1 minute until fragrant. Grind to a powder in a mortar.
3. Blend the shallots, garlic, ginger, galangal, turmeric, lemongrass, lime leaves and curry powder in a small food processor with the spice powder, a little salt and the water until smooth, scraping down the sides a few times.
4. Toss the chicken very well in the marinade to coat fully. Cover and refrigerate for 1 hour, up to overnight.
5. Mix the egg into the marinated chicken until fully combined. Put the cornflour in a medium bowl.
6. Toss each piece in the cornflour, keeping as much marinade on as possible. Place on a wire rack over a tray.
7. Heat oil for deep frying in a deep saucepan to 180°C (355°F).
8. Fry the chicken in batches for 10-12 minutes, until golden, crisp and cooked through to 65°C (150°F) inside. Drain on a wire rack.
9. Serve hot with a sprinkle of salt.

Summarized from Andy Cooks's video. Watch it for the details.

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