Dinner Party · Malaysian
Ayam Goreng Berempah
Malaysian style fried chicken coated in a spice batter that fries to a dark gold color and remains perfectly crisp.
Why This Works
Using rice flour instead of wheat flour ensures the crust remains incredibly light and crispy, allowing the complex spices to shine through.
The Upgrade
Add a tablespoon of toasted grated coconut to the spice rub for extra texture and a subtle, nutty sweetness.
Chef's Secret
Michelin TechniqueDo not overcrowd the wok; frying in batches maintains the oil temperature, which is the secret to non-greasy, crispy results.
Ingredients
Total time including resting: 45 min
Directions
Combine all spices, lemongrass, and shallots with the chicken, massaging well to ensure the aromatics penetrate the skin.
10 minStir in the rice flour to form a thick, sticky paste that adheres to the chicken.
2 minHeat 2 inches of oil in a wok to 350°F, ensuring the oil is hot enough for a crispy finish.
5 minDeep fry the chicken in batches for 10 minutes per batch, turning halfway to ensure an even, deep golden brown.
10 minIn the final minute of frying, toss in the fresh curry leaves to crisp them up; they will release a beautiful, nutty aroma.
1 minRemove chicken to a wire rack, allowing the excess fat to drain and the coating to firm up.
2 minServe immediately to ensure the coating remains shatteringly crisp.
1 minWine Pairing
Viognier
White Wine
The BottleE. Guigal Condrieu
The aromatic intensity and oily texture of Viognier bridge the gap between the complex spice batter and the crisp chicken. It adds a luxurious weight that matches the intensity of the Malaysian aromatics.
Nutrition per Serving
520
calories
36g
protein
15g
carbs
34g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Nasi Lemak Rice
Rice cooked with coconut milk and pandan leaves provides a fragrant, creamy foundation for the spice-crusted, crispy chicken.
Ingredients
Directions
Combine rice, coconut milk, water, salt, and ginger in a heavy-bottomed pot.
Place the knotted pandan leaves into the liquid, ensuring they are fully submerged.
Bring the mixture to a gentle boil over medium-high heat, stirring once to prevent sticking.
Reduce heat to the lowest setting, cover tightly with a lid, and simmer for 18 minutes.
Remove from heat and let the pot rest, covered, for an additional 5 minutes to steam.
Discard the pandan leaves and ginger, fluff the rice gently with a fork, and serve immediately.
Side Dish
Spicy Sambal
A side of chili paste adds a bold, spicy heat that rounds out the aromatic, complex spices in the chicken coating.
Ingredients
Directions
Pulse the chilies, shallots, garlic, and shrimp paste in a food processor until a coarse, uniform paste forms.
Heat the oil in a small pan over medium heat.
Add the chili mixture and sauté for 5 to 7 minutes until the oil separates and the raw aroma dissipates.
Stir in the palm sugar and salt until fully dissolved.
Remove from heat and finish by stirring in the fresh lime juice.
Serve at room temperature alongside the fried chicken.
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