Introduction
Ayam Goreng Berempah, or Malaysian Spiced Fried Chicken, is one of Malaysia's most beloved traditional dishes. It features chicken marinated in a fragrant blend of fresh herbs and aromatic spices before being coated with seasoned flour and deep-fried until crispy and golden brown. The result is juicy, flavorful chicken with a crispy exterior and a rich aroma of curry leaves, lemongrass, turmeric, coriander, and fennel.
This dish is commonly served with nasi lemak, nasi putih (steamed rice), sambal, cucumber slices, and fried shallots. It is also a popular choice during festive occasions, family gatherings, and Ramadan.
Preparation Time
- Preparation: 25 minutes
- Marinating: 4–8 hours (overnight recommended)
- Cooking: 20–25 minutes
- Total Time: About 5 hours
Servings: 4–6 people
Ingredients
Main Ingredients
- 1 whole chicken (about 1.5 kg), cut into serving pieces
- 2 tbsp cooking oil
- Oil for deep frying
Fresh Spice Paste
- 6 shallots
- 5 cloves garlic
- 3 cm fresh ginger
- 3 cm galangal
- 2 stalks lemongrass (white part only)
- 2 cm fresh turmeric (or 1 tsp turmeric powder)
- 4 dried chilies (soaked) or 2 fresh red chilies
Blend everything into a smooth paste.
Dry Spices
- 2 tbsp meat curry powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp paprika (optional)
- 1 tsp salt
- 1 tsp sugar
Herbs
- 2 sprigs curry leaves
- 2 tbsp finely sliced kaffir lime leaves (optional)
Coating
- 1 cup rice flour
- 1 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp curry powder
Optional Garnishes
- Fried curry leaves
- Crispy fried shallots
- Fresh cucumber slices
- Lime wedges
Equipment Needed
- Mixing bowl
- Blender
- Deep frying pan or wok
- Cooking thermometer (optional)
- Wire rack
- Kitchen tongs
Step-by-Step Instructions
Step 1 – Prepare the Chicken
Wash and pat the chicken completely dry using paper towels.
Trim any excess fat.
Make several shallow cuts on thick pieces such as the thighs and drumsticks to allow the marinade to penetrate deeply.
Step 2 – Prepare the Spice Paste
Blend together:
- Shallots
- Garlic
- Ginger
- Galangal
- Lemongrass
- Fresh turmeric
- Chilies
Blend until smooth without adding too much water.
Step 3 – Marinate
Combine the chicken with:
- Spice paste
- Curry powder
- Coriander powder
- Cumin
- Fennel
- Salt
- Sugar
- White pepper
- Black pepper
- Curry leaves
- Cooking oil
Massage the marinade thoroughly into every piece.
Cover and refrigerate.
Marinate for:
- Minimum: 4 hours
- Best: Overnight (8–12 hours)
Step 4 – Prepare the Coating
Mix together:
- Rice flour
- All-purpose flour
- Cornstarch
- Baking powder
- Curry powder
- Salt
Stir well.
Step 5 – Coat the Chicken
Remove chicken from the refrigerator.
Allow it to reach room temperature for about 20 minutes.
Coat each piece lightly in the flour mixture.
Press gently to create a rough surface that will become extra crispy.
Step 6 – Heat the Oil
Heat enough oil for deep frying.
Ideal frying temperature:
170–175°C (338–347°F)
If you do not have a thermometer, insert a wooden chopstick into the oil. Small bubbles should form steadily around it.
Step 7 – Fry the Chicken
Carefully place chicken into the hot oil.
Do not overcrowd the pan.
Fry for:
- Small pieces: 12–15 minutes
- Large pieces: 18–20 minutes
Turn occasionally until evenly browned.
Step 8 – Double Fry (Recommended)
For extra crispy chicken:
Remove the chicken.
Rest for 5 minutes.
Increase oil temperature to 180°C (356°F).
Fry again for 2–3 minutes.
This creates an exceptionally crispy crust while keeping the inside juicy.
Step 9 – Drain
Transfer fried chicken onto a wire rack instead of paper towels.
This keeps the coating crispy.
Chef's Tips
1. Marinate Overnight
The spices penetrate deeply into the meat, creating richer flavor.
2. Use Rice Flour
Rice flour produces a lighter and crispier coating than wheat flour alone.
3. Add Cornstarch
Cornstarch increases crunchiness and helps maintain crispness longer.
4. Double Fry
Professional restaurants often double fry for superior texture.
5. Avoid Overcrowding
Frying too many pieces at once lowers the oil temperature and results in greasy chicken.
6. Rest Before Serving
Allow the chicken to rest for 5 minutes before serving.
This helps retain its juices.
Serving Suggestions
Serve with:
- Steamed jasmine rice
- Nasi lemak
- Sambal belacan
- Fresh cucumber slices
- Tomato wedges
- Fried anchovies
- Pickled vegetables (Acar)
- Fried curry leaves
Storage
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze for up to 2 months.
Reheating
Reheat in an oven or air fryer at 180°C (356°F) for 8–10 minutes.
Avoid microwaving, as it softens the crispy coating.
Nutritional Information (Per Serving)
- Calories: 540 kcal
- Protein: 34 g
- Fat: 34 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Sodium: 780 mg
Authentic Malaysian Cooking Notes
Traditional Malaysian Ayam Goreng Berempah is distinguished by its aromatic spice marinade rather than an overly thick batter. The combination of curry powder, coriander, cumin, fennel, fresh turmeric, lemongrass, ginger, garlic, and curry leaves gives the chicken its signature fragrance and deep, savory flavor. The crispy fried bits of herbs and spices that cling to the chicken are considered a delicacy and are often sprinkled over the chicken before serving for extra crunch and aroma.
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