Ayam Goreng Berempah (Spiced Fried Chicken)

Dive into the irresistible flavors of Ayam Goreng Berempah, a Malaysian spiced fried chicken recipe that's a feast for both the eyes and the palate. This dish features tender chicken marinated in a bold blend of turmeric, coriander, cumin, and freshly ground fennel and black peppercorns, alongside ginger, garlic, lemongrass, and curry leaves for an aromatic punch. The secret lies in the overnight marination, allowing the spices to deeply infuse the meat, and the addition of curry leaves during frying for extra crispy, fragrant bites. Perfectly golden and crunchy, this fried chicken pairs beautifully with steamed rice and fresh cucumber, making it an ideal centerpiece for your next meal. If you're searching for a Southeast Asian comfort food with bold flavors, this spiced fried chicken recipe is guaranteed to impress!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 kg Chicken (whole, cut into pieces)
• 1 tablespoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 tablespoon Cumin powder
• 2 teaspoons Fennel seeds
• 1 teaspoon Black peppercorns
• 3 inches Ginger (peeled and chopped)
• 6 Garlic cloves
• 2 Red onions (medium, peeled and chopped)
• 2 stalks Lemongrass (white part only, sliced)
• 2 sprigs Curry leaves
• 1.5 teaspoons Salt
• 1 teaspoon Sugar
• 2 tablespoons Lime juice
• 500 ml Oil (for frying)

Directions

Step 1

Start by cleaning and cutting the chicken into medium-sized pieces. Pat them dry with paper towels and set aside.

Step 2

In a small pan, dry roast the fennel seeds and black peppercorns over medium heat until they are fragrant, about 2-3 minutes. Allow them to cool slightly, then grind them into a fine powder using a mortar and pestle or spice grinder.

Step 3

In a food processor, combine the ginger, garlic, red onions, lemongrass, roasted spice powder, turmeric powder, coriander powder, cumin powder, salt, and sugar. Blend into a smooth paste.

Step 4

In a large mixing bowl, combine the chicken pieces with the spice paste, ensuring each piece is well coated. Add the lime juice and mix thoroughly.

Step 5

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld.

Step 6

Once marinated, heat oil in a deep frying pan or pot over medium-high heat until it reaches 175°C (350°F).

Step 7

Carefully add a few pieces of chicken to the hot oil, making sure not to overcrowd the pan. Fry for 8-10 minutes or until the chicken is golden brown and crispy. The internal temperature should reach 74°C (165°F).

Step 8

As the chicken cooks, add some curry leaves to the oil for an additional burst of flavor and garnish.

Step 9

Remove the chicken from the oil and drain on a paper towel-lined plate to remove excess oil.

Step 10

Repeat the frying process with the remaining chicken pieces.

Step 11

Serve the Ayam Goreng Berempah hot, garnished with crispy curry leaves, with steamed rice and a side of fresh salad or cucumber.

Nutrition Facts

Serving size	1890.8 grams (1890.8g)

Amount per serving	% Daily Value*
Calories	7094

Total Fat 640.00g	821%
Saturated Fat 108.40g	542%
Polyunsaturated Fat 0.00g
Cholesterol 880mg	293%
Sodium 4400mg	191%
Total Carbohydrate 63.00g	23%
Dietary Fiber 12.70g	45%
Total Sugars 15.20g
Protein 281.50g	563%

Vitamin D 130IU	650%
Calcium 465mg	36%
Iron 27mg	148%
Potassium 3670mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.7%

Protein: 15.8%

Carbs: 3.5%