Deepfried

Ayam Goreng Berempah (Spicy Malaysian Fried Chicken)

 

For better or worse, I have recently found myself an avid fan of deep frying.

In the space of a Lockdown I have gone from fretting about the obvious detriments of cooking this way, to deep frying with rather worrying abandon! Battered sausages, onion rings, and of course, an attempt at D.I.Y. KFC – all have found their way into my sizzling cauldron…and onto my ever expanding hips. Of course, the best part about my newfound love of fried foods is that I can finally bring myself to make some of my favourite dishes at home – specifically, Ayam Goreng Berempah.

Often served alongside nasi lemak and drenched with sambal goreng, this spicy deep fried chicken dish is a crispy and irresistible delight. Marinated overnight in a heady blend of spices and fragrant curry leaves, the chicken is literally bursting with flavour. Unlike many other deep fried chicken recipes, ayam goreng berempah‘s marinate actually doubles up as the batter, meaning less mess!

The “secret” to getting the chicken’s crust crispy is the addition of cornflour into the mix. It’s important to get the ratio between the wet and dry ingredients correct – too wet and the batter/marinate may not remain adhered to the chicken when fried. Personally I like to give my marinated pieces a second dredging of cornflour, a couple of minutes before cooking – just in case! Remember to add a few fresh curry leaves to the sizzling oil beforehand to infuse it with extra aroma and flavour.

Simply irresistible!

Note: it is absolutely vital that the oil not be too hot, as it will burn the crispy coating long before the chicken pieces are cooked through. Ideally you want the temperature to be around 165 to 175°c. It is also important that the meat is at room temperature before cooking.

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Inche Kabin (Nyonya Fried Chicken)

Inche Kabin (Nyonya Fried Chicken)

A delectable Nyonya classic, Inche Kabin will have you licking your fingers and asking for more! Deep fried chicken morsels, marinated in a thick coconut and spiced rub, Inche Kabin is bursting with flavour and always goes down a treat.

Though not personally au fait with the origins of Inche Kabin, the reigning queen of Nyonya Cuisine Pearly Kee, refers to the dish as lipstick chicken and speaks to its importance in Nyonya culture. Often served when presenting debutantes to the society, these bite-sized pieces of chicken were the perfect option to keep the young ladies feed, allowing them to maintain their poise and dignity whilst nibbling on tasty snacks. After all, heaven forbid your future wife be seen chewing in public! Oh how the world has changed…And as to why it’s also known as lipstick chicken? I’m still not sure. It may well be poetic license, but I can only surmise that the residue of oil from the deep fried chicken upon the lips has something to do with it. I guess glossy lips have always been in vogue, even if its just a bit of grease from too much Inche Kabin!

As with all deep fried chicken, the key to a good Inche Kabin is, rather unsurprisingly, the frying. Three times seems to do the trick, resulting in a crispy crust of spices. Traditionally chopped up chicken legs are the cut of choice, but I also like to use chicken wings for the recipe. Though obviously not as meaty as the leg, the wings are nonetheless delicious and not prone to drying out. Either would work, its really up to you.

Another key component to the dish is the dipping sauce. Never served without it, the simple piquant sauce adds just enough ‘zing’ to cut through the spice crust, making the Inche Kabin even more irresistible!

To discover other delicious Malaysian recipes from The Muddled Pantry, please click here

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