Ayam Goreng Bawang (Malay Spiced Fried Chicken)
Serves 4-6
Chop up 1 whole large chicken into about 12 pieces (or use 12 drumsticks/thighs). This should be approximately 4.5 lbs (2 kg).
Blend in a grinder to a paste:
1 medium cooking onion
4 large cloves garlic
1″ ginger
4 sticks lemongrass (white part only)
Whisk together to form a batter:
1 egg, beaten
1 tsp chilli powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 1/2 tsp salt
1 tbsp meat curry powder (Baba’s is my Malaysian brand of choice)
1 tbsp sugar
3 tbsp cornflour
How To
Combine the chicken, ground paste and batter in a large container and add a small handful of fresh curry leaves. Mix well and leave to marinate in the refrigerator at overnight.
A couple of hours before cooking, remove the chicken from the refrigerator and leave it to reach room temperature (so the inside isn’t cold- you don’t want meat that ends up burning on the outside but raw in the middle!).
In a wok, heat up a large amount of peanut oil or any mild vegetable oil (canola, soybean and the like, NOT olive oil) until hot but not smoking. It has reached the correct temperature when you drop a small curry leaf in and it sizzles and bubbles.
Drop the chicken pieces in carefully and deep fry over medium-high heat for about 10-15 mins until golden and crisp (use your discretion- smaller pieces will cook faster).
When cooked, shake off the excess oil and place on some paper towels to drain.
Stuff your face!
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