Malaysian Fried Chicken
Ayam Berempah Or Malaysian Fried Chicken is one of the most flavourful and aromatic fried chicken you can find. It is packed filled with spices and herbs, with a light crunchy shell all binding juicy pieces of Chicken. Not to mention it comes with SUPER EXTRA KRISPEE bits that you and your kids will love. SOO MUCH BETTER THAN KFC.
This is paired beautifully with any dish you could ever imagine. You would not believe how good this chicken is unless you try it, Malaysians even have this for breakfast as a measure of how good it is.
Lets Fight KFC
Peel and quarter your onions. Peel your garlic and your ginger. Slice your ginger into little pieces.
Blend the mixture up till smooth, if its not blending well add in a bit more water.
400g of Chicken Thighs
5 Cloves Garlic
1 Thumb Size Ginger
1ts Cumin Powder
1tb Curry Powder
1ts Turmeric Powder
5tb All Purpose Flour
3tb Corn Flour
Wash and prep your chicken into pieces. If your using boneless cut them into 1 inch cubes.
"I used boneless chicken thighs but you can use whatever chicken you want, usually they use chicken thighs or drumsticks but I'm lazy so I went with boneless chicken thighs."
Pour your spice mixture over the chicken and add in 3tb of corn flour and 5tb of all purpose flour. Mix the mixture well and ensure the chicken is evenly coated.
Heat up a pot of oil on high heat enough to cover at least half the chicken.
Slowly layer your chicken into the oil and fry them till cooked through. Boneless about 5-8 minutes and bone in 12-15 minutes depending on the size.
Once red and KRISPEE set aside to drain on a wire rack.
Add the spice mixture into the oil and with a pair of chop sticks or spoon break the mixture apart as it fries. This gives you those lovely crunchy bits that we all love. Fry till KRISPEE and set aside to drain.
Plate up with your lovely pieces of chicken, topped with the fried curry leaves and those little crunchy bits.