The Secret to making ‘Ayam Goreng’ – succulent, marinated crispy Malaysian chicken
This dish is so simple to make and cries out for a Sweet Chilli Dipping Sauce. Use chicken thighs and drumsticks as these absorb the marinade and are succulent after frying. You could also use chicken wings which are my favourite part of the chicken.
- 8 Chicken legs, separated into thighs and drumsticks
- 1 Tablespoon of sesame oil
- 2 Tablespoons of very light soy sauce
- ½ Teaspoon of ground white pepper
- 1 Tablespoon of sherry or rice wine
- 3 Cups of vegetable cooking oil for deep frying
- Cucumber, sliced
- Tomato, sliced
Make several slits through the skin to allow the marinade to soak through the chicken.
Combine the marinade ingredients and rub into the chicken. Leave to marinate for at least 20 minutes but no longer than 2 hours.
Heat oil in deep-fryer or saucepan until smoking and deep fry the marinated chicken pieces 4 at a time.
Avoid overcrowding the saucepan with too many chicken pieces as this will lower the temperature of the oil and result in soggy chicken.
Cook the chicken pieces for approximately 8-10 minutes until the skin is crispy and golden brown.
To ensure the chicken is cooked through, insert a skewer into the thickest part of the chicken and check if the juices run clear and meat feels tender.
Drain on a kitchen towel and repeat the process until all the chicken pieces are cooked.
Arrange on a platter garnished with cucumber and tomato slices.
Serve with a bowl of Nonya Secrets Sweet Chilli Sauce as a dipping sauce on the side.