Malaysian fried chicken (Ayam goreng)

Recipes / Meat

This recipe is made using classic Malaysian ingredients - chicken, lemongrass, ginger - and tastes just as good as the street-food mamak version, but is easy to make.

Recipe «Malaysian fried chicken (Ayam goreng)» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1.2kg chicken drumsticks, 1/2 tsp salt, 3/4 cup rice flour, Vegetable oil or canola oil, for deep-frying, 2 stalks lemongrass , roughly chopped , 1 brown onion, roughly chopped, 3 garlic cloves, peeled, 1.5cm piece fresh ginger , 1 tbsp fish sauce, 1 tsp ground turmeric, 2 tsp white sugar, 1/2 tsp sesame oil, 3/4 tsp salt, 1.4 tsp ground white pepper, 2 cups cooked white long-grain rice, cooled, 1/2 cup fresh mint leaves.

Ingredients:

  • 1.2kg chicken drumsticks 
  • 1/2 tsp salt 
  • 3/4 cup rice flour 
  • Vegetable oil or canola oil, for deep-frying 
  • 2 stalks lemongrass , roughly chopped 
  • 1 brown onion, roughly chopped 
  • 3 garlic cloves, peeled 
  • 1.5cm piece fresh ginger 
  • 1 tbsp fish sauce 
  • 1 tsp ground turmeric 
  • 2 tsp white sugar 
  • 1/2 tsp sesame oil 
  • 3/4 tsp salt 
  • 1.4 tsp ground white pepper 
  • 2 cups cooked white long-grain rice, cooled 
  • 1/2 cup fresh mint leaves 
  • 1/2 cup fresh coriander leaves 
  • 1/2 large red chilli, roughly chopped 
  • 1 lime, juiced, plus extra wedges to serve 
  • 1 tbsp grapeseed oil 

Instructions

  1. Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed (see note).
  2. Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavours to develop.
  3. Make Lime herb rice: Combine rice, mint, coriander, chilli, lime juice and grapeseed oil in a bowl. Season with salt and pepper.
  4. Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice flour. Toss to combine.
  5. Pour enough vegetable oil into a large saucepan or wok to come 5cm up the side. Heat over medium-high heat (oil should reach 165ºC). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.