My best-EVER fried chicken recipe 🍗 Malaysian Fried Chicken (Ayam Goreng) | Marion's Kitchen

Crispy, golden, beautifully spiced chicken. This one is such a joy. This is my version of A.M. Goreng. So good. Okay friends, if you are a fan of fried chicken, and you know I am, you need to try this version which is hugely popular in Indonesia and Malaysia. The thing that makes it so special is this beautifully spiced marinade that we're going to make first up. So what you want to do is get yourself some fennel seeds. I've got a few dried spices here. I want to toast them first because that will release all their amazing aromas and flavours. So fennel seeds into a pan. Some cumin seeds. And some coriander seeds. Now you just want to keep these guys moving around in the pan. I don't want them to burn, I just want them to heat up and start smelling amazing. So once those spices start to really perfume the air, that's when you know you're good to go. I want to pop those into my mortar. Just grind that to a really fine powder. So this is the kind of texture that you want. Oh my goodness, those spices smell so good already. Just pop those into a bowl for later. Now onto the rest of the spice paste. So I want to start off with some shallots. These are the red Asian shallots. You could also use French esh shallots if they're easier to find in your area. And some garlic. Some ginger. And now some galangal. So that's this guy here, that's peeled and roughly chopped. This is what your galangal looks like. It's got a pink sort of papery skin. It sort of looks like ginger but it's not. It has a much more of a... almost like a pinewood kind of citrusy smell than ginger does. So look, if you can't get a hold of this one, just leave it out. If you can, it really is worth adding though. And then one more beautiful aromatic here. I want some lemongrass. Just want to give that a bit of a bruise. And then the first few layers are always a bit tough so I like to take those out. And then finely slice. And then a really good pinch of salt here. And now pound that to a rough paste. Okay, so this is currently smelling amazing. And this is also what it should look like. Just like a rough paste is fine. Now grab a hold of your chicken. I'm using some bone-in thigh and drumsticks because you know me. I am a legs and thighs kind of girl. You could use whatever pieces you like. Just put that paste on top. Now throw over that spice mix you made earlier. I want some turmeric here as well. This is going to give us a really lovely golden colour on our chicken. And give that a really good mix. Okay, so if you are really organised, which I generally am not. But if you are, you could leave that chicken to marinate overnight. That would be really extra special. But I'm just going to keep going here. What I do want to do before I progress any further on that chicken is... Let's chit-chat about our oil setup. So I'm going to use a wok. And what I find when you're cooking or frying things at home is that... When you get the meat falling to the bottom or the chicken falling to the bottom of the pan, you get these really brown hot spots and uneven cooking. So what you can do is use a really small round cake rack. And pop that into your oil. And that will keep the chicken from hitting the bottom of the pan. So that's optional. Look, if you don't have it, just keep your chicken turning. But it's a really good way to get even colour. Now back to the chicken. I want to do this at the last minute because I want the batter... The batter will start to get really thick the longer it sits. That's okay, just add a little bit of water if it starts to look really thick. But I just like to do it before I start frying. Now make sure your oil is hot first of all. Grab a wooden spoon. Pop that in. And I want some nice, furious little bubbles here. Okay, that's looking good. Now let's get on to the chicken. So I want an egg. And some cornflour or cornstarch if you're in the US. And just give that a really good mix. And the key here is that... It's a little rough and ready, which is what I want. Because you'll see when I get this mixed up, we've got lots of little crackly bits all over the chicken. So just mix as much as you can. So if you have a look here, you can see lots of little lumpy bits of batter. That's going to crisp up and be all like... Crispy. And golden and delicious. So I want it kind of to look rough and ready here. So now we get to do the part that I love the most. I literally live for this part where we get to fry the chicken. Nice. Alright, let's get a piece in there. I want to see it bubbling away. Now you want to do this in batches. And the reason you do that is... The reason why everyone tells you to do things in batches is because if you get too much stuff in your hot oil, your oil is no longer hot. The temperature drops, which means you're not getting that really nice crispiness happening. So that's the whole reason for the batch cooking thing. Now, get these guys. Just kind of leave them for a couple of minutes. And then I want you to keep turning them every so often for about 10-15 minutes until they're beautifully golden and cooked through. Alright, guys, let's take a look at this amazing thing that's happening in our wok right now. Look at that chicken. I mean, oh... The crispy crust, all that stuff around the outside is just... Turned into the most wondrous thing ever. Let's get these guys out. Now you definitely want to hit that chicken with a little bit of extra salt as well. And there you go. My version of Ayam Goreng. Beautifully spiced, crispy chicken. Let's just make sure we've done a good job here. Good fried chicken just really is such a joy. This one in particular because you've got all those beautiful aromatics plus the spices, plus that, like, crispy texture. Mmm. Yeah. So good. Yum.