Crispy Fried Chicken With Fried Spices (Ayam Goreng Berempah)

Ayam Goreng Berempah.jpg

1 chicken/5 chicken legs – clean and cut to your prefer size
3 sprigs curry leaves
Enough oil for deep frying
Corn flour for coating

Pounded Coarsely Ingredients
2 inch ginger
2 inch galangal
2 inch fresh turmeric
3 cloves garlic
5 stalks lemongrass

11/2 tbsp coriander powder
1 tsp fennel powder
2 tbsp meat curry powder
2 tbsp chilli paste (add more if you want more spicy) (I am using w/o vinegar added to the paste)
Salt to taste

1) Mix pounded ingredients powder ingredients, chilli paste and salt in a mixing bowl. Add in chicken pieces and stir to mix well. Leave to marinade in fridge for at least 4-6 hours.
Just before frying, shake off excess spices from chicken pieces and coat with corn flour.
2) Heat enough oil in wok till hot, add in curry leaves and deep fry chicken till crispy and cooked through. Drain and set aside.
3) Use 1 tbsp of oil (from frying the chicken) and saute the leftover spices till aromatic, dried and crisp. Season with 1 tsp of sugar, stir to mix well. Add in the fried chicken and toss briefly to combine well with the spices.
4) Dish out and serve hot.


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