📝 About This Recipe
A cornerstone of Malaysian 'Nasi Lemak' culture, Ayam Goreng Berempah is a sensory explosion of crispy, golden skin and succulent meat infused with a vibrant blend of fresh lemongrass, galangal, and turmeric. This dish is defined by its 'kerak'—the incredibly flavorful, crunchy spice crumbs that are showered over the chicken before serving. It is a masterclass in Southeast Asian spice profiles, offering a perfect balance of earthy warmth and citrusy brightness.
🥗 Ingredients
Main Protein
- 1.2 kg Whole Chicken (cut into 10-12 pieces, skin-on)
The Aromatics (To be blended)
- 4 stalks Lemongrass (white parts only, sliced)
- 6-8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 inch piece Fresh Ginger (peeled and sliced)
- 1.5 inch piece Fresh Galangal (peeled and sliced)
- 1 inch piece Fresh Turmeric (or 1 teaspoon turmeric powder)
Dry Spices and Binding
- 2 tablespoons Coriander Seeds (toasted and ground)
- 1 tablespoon Cumin Seeds (toasted and ground)
- 1 tablespoon Fennel Seeds (toasted and ground)
- 2 tablespoons Chili Powder (adjust for spice preference)
- 3 tablespoons Cornstarch (for extra crispness)
- 2 tablespoons Rice Flour (for a light, airy crunch)
- 1 large Egg (beaten)
- 2 teaspoons Salt (or to taste)
- 1 teaspoon Sugar (to balance the flavors)
For Frying
- 3-4 cups Cooking Oil (neutral oil like vegetable or canola)
- 4-5 sprigs Curry Leaves (washed and dried)
👨🍳 Instructions
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1
Clean the chicken pieces and pat them thoroughly dry with paper towels. This ensures the marinade sticks and the skin gets crispy.
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2
In a blender or food processor, combine the lemongrass, shallots, garlic, ginger, galangal, and fresh turmeric. Add a splash of water only if necessary to help it blend into a thick, slightly coarse paste.
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3
In a large mixing bowl, combine the blended aromatic paste with the ground coriander, cumin, fennel, chili powder, salt, and sugar.
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4
Add the beaten egg, cornstarch, and rice flour to the spice mixture. Stir well until a thick, uniform batter forms.
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5
Add the chicken pieces to the bowl. Use your hands to massage the marinade into every crevice of the chicken. Cover and refrigerate for at least 2 hours, though overnight is best for deep flavor penetration.
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6
Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature, ensuring even frying.
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7
Heat the cooking oil in a heavy-bottomed wok or deep pan over medium-high heat until it reaches 170°C (340°F).
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8
Carefully lower the chicken pieces into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy chicken.
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9
Halfway through the first batch (about 5 minutes in), toss in a handful of fresh curry leaves. They will crackle and infuse the oil with a nutty aroma.
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10
Fry the chicken for 12-15 minutes, turning occasionally, until the exterior is a deep golden brown and the internal temperature reaches 75°C (165°F).
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11
As you remove the chicken, use a fine-mesh strainer to scoop out all the crispy bits of fried spice paste (the kerak) from the oil. Drain them on paper towels.
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12
Let the chicken rest for 5 minutes on a wire rack to maintain its crunch.
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13
Transfer the chicken to a serving platter and generously shower it with the reserved crispy spice crumbs and fried curry leaves.
💡 Chef's Tips
For the best texture, use a mortar and pestle for the spices if you have the time; it releases more oils than a blender. Never skip the rice flour—it provides a unique 'shattering' crispness that cornstarch alone cannot achieve. If the spice crumbs are browning too fast, lower the heat slightly; you want them dark gold, not burnt and bitter. Make sure the curry leaves are completely dry before adding to the oil to prevent dangerous splattering. Use a neutral oil with a high smoke point; peanut oil is a fantastic traditional choice for added depth.
🍽️ Serving Suggestions
Serve alongside a steaming mound of coconut milk rice (Nasi Lemak). Pair with a spicy Sambal Belacan and fresh cucumber slices to cut through the richness. Add a fried egg with a runny yolk for a complete Malaysian breakfast experience. Serve with a side of Acar Awak (pickled vegetables) for a bright, acidic contrast. Enjoy with a tall glass of iced Teh Tarik or Calamansi lime juice.