Ayam Goreng Berempah: Malaysian Spiced Fried Chicken With Crispy Bits

Ayam goreng berempah is the fried chicken you find at nasi kandar shops and Malay restaurants across the country, where the chicken is fried with its marinade until a pile of crunchy, golden spice bits forms around it. Those bits, sprinkled over rice, are half the reason people order it.

No batter or flour coating is needed. It is also a forgiving recipe for beginners, because the marinade protects the chicken and keeps it juicy even if you fry it a minute too long. The flavour comes from a fragrant paste of lemongrass, galangal, ginger and dry spices.

Ingredients (4 to 5 servings)

• 1 kg chicken pieces (drumsticks, thighs and wings work best)
• 3 stalks lemongrass
• 3 cm galangal and 3 cm ginger
• 6 shallots and 4 cloves garlic
• 1 tablespoon meat curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon ground coriander and half a teaspoon ground cumin
• 1.5 teaspoons salt and 1 teaspoon sugar
• 2 sprigs curry leaves
• 2 tablespoons rice flour or cornflour (optional, for extra crunch)
• Oil for frying

Marinating

1. Blend the lemongrass, galangal, ginger, shallots and garlic with a splash of water into a coarse paste. Do not make it too smooth; a bit of texture gives better crispy bits.
2. Mix the paste with the curry powder, turmeric, chilli, coriander, cumin, salt and sugar.
3. Make two or three slashes in the thickest parts of each chicken piece so the marinade gets in and the meat cooks evenly.
4. Rub the marinade all over the chicken. Cover and refrigerate for at least 2 hours, or overnight for the best flavour.
5. Just before frying, sprinkle in the rice flour if using and mix well.

Frying Method

1. Heat enough oil in a wok to come halfway up the chicken pieces, to about 170°C. A wooden chopstick dipped in should bubble steadily.
2. Add the chicken in batches, along with the marinade clinging to it. Do not overcrowd the wok.
3. Fry on medium heat for 12 to 15 minutes, turning occasionally, until deep golden and cooked through. Thicker pieces take longer.
4. In the last 2 minutes, add the curry leaves. They will splatter, so stand back.
5. Remove the chicken. Then scoop out the crispy spice bits that have formed in the oil with a slotted spoon, and drain them on kitchen paper.
6. Serve the chicken topped with a generous pile of the crispy bits.

Keep the heat at medium, not high. The paste on the chicken will burn before the meat is cooked if the oil is too hot.

Shallow Frying, Oven and Air Fryer Options

If you do not want a big pot of oil, shallow fry in about 2 cm of oil and turn the chicken more often. It takes a little longer but works well.

For the oven, bake at 200°C on a rack for 35 to 40 minutes, turning once. Separately fry a few spoonfuls of the leftover marinade in a little oil until crispy to make the topping. An air fryer also works at around 190°C for 20 to 25 minutes, depending on piece size. See our list of air fryer meals for Malaysian kitchens for more.

Common Mistakes

Soggy skin: the chicken was crowded in the wok, which drops the oil temperature. Fry fewer pieces at a time and let the oil recover between batches.

Burnt outside, raw inside: the oil was too hot. Big pieces need steady medium heat for longer. If you are nervous, cut the drumsticks and thighs a little smaller.

No crispy bits: the marinade was too wet or too smooth, or you wiped it off before frying. Keep the paste coarse and let plenty of it cling to the chicken when it goes into the oil.

How to Serve It

• With nasi lemak, coconut rice and sambal
• With plain rice, a ladle of curry gravy and a fried egg, nasi kandar style
• With nasi minyak for a festive table
• Cut into pieces for a lunchbox, which our healthy lunchbox ideas guide has more ideas for

Leftovers can be reheated in a hot oven or air fryer for a few minutes to bring back the crunch. Avoid the microwave if you can, as it softens the skin.

FAQ

What is the best cut for ayam goreng berempah?

Bone-in thighs and drumsticks stay juicy and are forgiving. Wings cook faster and are great for snacking.

How do I know the chicken is cooked?

The juices should run clear when you pierce the thickest part, with no pink near the bone. A food thermometer should read at least 75°C.

Can I prepare the marinade in advance?

Yes. The spice paste keeps in the fridge for three to four days or can be frozen in portions for a month.

Ayam goreng berempah is not complicated, but it rewards patience: marinate long, fry on medium heat, and do not throw away those golden bits. They are the best part.