Ayam Goreng Berempah ( Crispy Spiced Fried Chicken)

By Margarita Lee

Ingredients A:
8 chicken drumsticks
5 stalks curry leaves
1  egg
65 ml coconut milk
Cooking oil for deep frying

Ingredients B:
8 pieces red chili
4 stalks lemongrass ( upper part only)
4 candlenuts
5 cloves of garlic
10 shallots
1 inch piece galangal
1 inch piece turmeric
1 inch piece ginger

Ingredients C:
1/2 Tbsp coriander seeds ( ketumbar)
1 tsp fennel seed ( jintan manis)
1 tsp  cumin seed (jintan putih)
1 /2  Tbsp black pepper
1 Tbsp curry powder
2 Tbsp rice flour
1 Tbsp  cornflour
1 Tbsp Chicken Bouillon Powder
1 tsp salt


  1. Pan fry the coriander, cumin, and fennel seeds with low heat for 2-3 minutes. Finely grind with a mortar and pestle.

Set aside for later use.

  1. Coarsely blend all the ingredients in B using a blender or food processor.
  2. Add the blended B ingredients and the C ingredients, coconut 0milk and egg to the chicken drumsticks in a large bowl or container. Rub the chicken drumsticks with the mixture, making sure they are coated evenly. Marinate the drumsticks in the refrigerator for at least 4 hours, or preferably overnight.
  3. Heat oil in a pan over medium-high heat. When the oil is hot enough, fry some of the curry leaves for 2-3 minutes until crispy. Remove the curry leaves from the oil with a slotted spoon and set aside on a paper towel to drain.
  4. Carefully place the marinated chicken drumsticks into the hot oil, working in batches if necessary. Fry the drumsticks for 10-15 minutes, or until they are golden brown and crispy. Use a pair of tongs to turn the drumsticks occasionally so they cook evenly on all sides.
  5. Once the chicken drumsticks are cooked, remove them from the oil and place them on a paper towel to drain excess oil. Serve hot, garnished with the crispy fried curry leaves and the leftover crispy spiced crumbs.

Enjoy your delicious Ayam Goreng Berempah!

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