Oven-baked ayam "goreng" berempah


The crispy aromatic fried chicken served at mamak restaurants in Malaysia ranks up there on my list of seriously addictive meals for as long as I can remember. Of course deep fried oil soaked dishes are a lot more guilt-ridden as an adult than as a kid (seriously, I used to have it at least twice a week during my schooldays; perhaps my parents thought it was a better, local option than KFC!)... so pretty glad when this oven-baked low-oil version turned out pretty close!

Oven-baked ayam "goreng" berempah

Ingredients:
250g Chicken pieces
2 tablespoons meat curry powder
1 tablespoon white pepper
3 tablespoons rice flour
3 tablespoons corn flour
1 onion
3 cloves garlic
1 inch ginger
2 lemongrass stalks
Curry leaves
Salt to taste

Method:
1) Grind into a paste: onions, garlic, ginger, lemongrass
2) Marinade the chicken pieces for an hour or more with all the ingredients
3) Lightly oil a pan and place chicken pieces 
4) Bake at 200c for 35-40mins depending on how large your chicken pieces are. Be sure to scrape off all the "burnt" crispy bits at the bottom as that is the best part! 

Optional: If you choose to fry the chicken, add 1 egg into it and mix well before frying. 

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