Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ayam Goreng Berempah
Malaysian spiced fried chicken marinated in lemongrass, turmeric, and galangal — shatteringly crisp outside, fragrant and juicy within.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
- Crispy
Matched from this dish's own ingredients and timing. Browse more: one-pot dinnerscrispy recipes
Instructions
6 steps- 1
Roughly blend the lemongrass, garlic, ginger, and shallots into a fibrous paste.
- 2
Rub the chicken pieces with the blended paste, curry powder, fennel, cumin, salt, and cornstarch.
- 3
Allow the chicken to marinate in the refrigerator for at least 1 hour, or overnight for best results.
- 4
Heat a deep pot of oil to 350°F (175°C).
- 5
Carefully drop the chicken pieces into the hot oil, along with the excess fibrous marinade.
- 6
Fry for 12-15 minutes until the chicken is cooked through and the marinade bits turn into a crispy, aromatic crust.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving45
Calories
1 g
Protein
10 g
Carbs
1 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ayam Goreng Berempah is Malaysian spiced fried chicken distinct from its Indonesian cousin by a thick coating of ground spice paste — rempah — that clings to the bird and fries into a craggy, aromatic crust. The name literally means 'fried chicken with spices,' and the rempah typically includes turmeric, lemongrass, galangal, candlenuts, and dried chilies, all pounded together before the chicken is marinated for hours. It is a fixture at Malaysian nasi campur stalls and hawker centres, where each vendor guards a slightly different spice ratio.
Listahan note
This version builds a blender-friendly rempah and focuses on a double-fry method so the spice crust is crunchy rather than soggy.
Technique cues
- Let the marinated chicken air-dry on a rack for at least 30 minutes before frying — surface moisture is what causes the rempah coating to steam instead of crisp.
- Fry at 325 F first to cook through, then raise the oil to 375 F for a final 2-minute blast to set the crust golden and crunchy without burning the turmeric.
- Candlenuts add richness and help the rempah bind to the chicken; if you skip them the coating will be thinner, so press it on firmly before the first fry.
Kitchen flow
- Parallel prep
- Blend the rempah while the oil heats; marinate the chicken the night before so the morning of you only need to fry.
- Make-ahead
- Marinated raw chicken keeps refrigerated for up to 24 hours; the rempah paste alone can be made 3 days ahead and refrigerated.
- Leftover move
- Shred cold leftover chicken and toss into nasi goreng or pile into a rice bowl with sambal and cucumber slices.
- Cleanup rhythm
- Strain and save the frying oil for one more use (turmeric-infused oil is excellent for sauteing vegetables), then wipe the pot while still warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken pieces
protein base
Purpose: Bone-in, skin-on pieces hold moisture during the long fry and give the rempah a surface to grip.
Handling: Score the thighs and drumsticks down to the bone so the marinade penetrates.
Adaptation: Bone-in chicken thighs alone work well and cook more evenly than a mixed cut.
lemongrass
aromatic backbone
Purpose: Lemongrass gives the rempah its distinctive citrusy-herbal note that separates this dish from generic spiced fried chicken.
Handling: Use only the bottom 4 inches of the stalk; bruise and then roughly chop before blending.
Adaptation: Lemongrass paste (1 teaspoon per stalk) works in the blender rempah with minimal loss of fragrance.
galangal
earthy spice layer
Purpose: Galangal contributes a pine-like warmth that ginger cannot replicate and is integral to authentic rempah.
Handling: Peel and slice thinly so it breaks down fully in the blender.
Adaptation: Young ginger can substitute at the same quantity; the flavor will be sharper and less resinous.
turmeric
color and earthiness
Purpose: Turmeric stains the chicken a deep golden-orange and adds a subtle bitter earthiness that balances the richness of the fry.
Handling: Fresh turmeric is ideal — peel and grate or blend in; ground turmeric (1 teaspoon) substitutes well.
Adaptation: Ground turmeric at 1 teaspoon replaces 1 tablespoon fresh with no significant flavor penalty.
candlenuts
binding fat
Purpose: Candlenuts are high in oil and starch, helping the rempah paste adhere to the chicken and creating a richer, more cohesive crust.
Handling: Toast lightly in a dry pan before blending to reduce their raw bitterness.
Adaptation: Raw macadamia nuts or blanched almonds at equal quantity approximate the fat content and binding effect.
dried chilies
heat and color
Purpose: Rehydrated dried chilies provide moderate smoky heat and deepen the rempah's red hue without the sharpness of fresh chilies.
Handling: Soak in hot water for 10 minutes, drain, and blend with the rest of the rempah.
Adaptation: Kashmiri chili powder at 1 tablespoon gives similar color with mild heat for a less spicy version.
Technique notes
- The rempah should be fried in a little oil in the pan for 5 minutes before it's used as a marinade — cooking off the raw smell of galangal and lemongrass makes the finished crust taste rounder and more complex.
- Pat the chicken dry a second time after removing from the marinade; clumps of wet rempah on the surface will cause splatter and uneven browning.
- Rest the fried chicken on a wire rack rather than paper towels so steam doesn't soften the bottom crust while you finish the remaining pieces.
Ingredient swaps
- Gluten-free direction
- The base recipe is naturally gluten-free; verify your soy sauce (if used in the marinade) is tamari or a certified GF brand.
- Lower-heat direction
- Reduce the dried chilies by half and add a teaspoon of palm sugar to the rempah for a milder, slightly sweet coating popular with kids.
- Weeknight shortcut
- Use store-bought rempah paste (available at Asian grocery stores) and marinate for just 2 hours instead of overnight.
Serve alongside
- Nasi Lemak coconut rice
- Quick cucumber and onion acar
- Stir-fried water spinach with garlic
- Teh tarik (pulled milk tea)
- Iced lime water (air limau)
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled fried chicken in an airtight container for up to 3 days.
- Reheat in an air fryer at 375 F for 5 minutes or on a wire rack in a 400 F oven for 8 minutes to restore crunch; microwaving will soften the crust significantly.
Equipment
- High-sided wok or Dutch oven for safe deep frying
- Wire rack set over a sheet pan for draining and resting
- Blender or food processor for the rempah paste
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