Dinner Lunch

Malaysian Fried Chicken Thighs (Ayam Goreng)

Malaysian Fried Chicken Thighs (Ayam Goreng) served on a banana leaf-lined wooden tray with crispy golden chicken pieces, sliced red chili, a mound of steamed white rice, and chopsticks, styled on a rustic wooden table.

Yield: 4

Thighs

Made With:

Thighs Fresh

Malaysian Fried Chicken Thighs (Ayam Goreng)

SMF Kitchen
@smfchicken

Make authentic Malaysian Fried Chicken Thighs (Ayam Goreng) with Springer Mountain Farms chicken—marinated in aromatic spices, fried to crispy perfection, and served with rice or sambal. This flavorful Southeast Asian dish is easy to prepare and perfect for weeknight dinners or entertaining.

00:15
Prep
04:00
Marinate
00:20
Cook
04:35
Total Time

Ingredients & Directions

Directions

Marinade

2 teaspoons
coriander seeds
2 teaspoons
cumin seeds
1 tablespoon
lemon grass paste
5
garlic cloves, peeled
1 inch piece
galangal or ginger, sliced
1 teaspoon
turmeric powder
1 teaspoon
salt
1 tablespoon
sugar
2 tablespoons
water
  1. Toast coriander and cumin seeds in a dry skillet until fragrant.
  2. Blend toasted seeds with lemongrass paste, garlic cloves, galangal/ginger, turmeric, salt, sugar and water to form a paste.
  3. Marinate chicken pieces in the paste for at least 4 hours or overnight.

Fried Chicken

2.5 lbs
Springer Mountain Farms Chicken Thighs
1/2 cup
cornstarch
oil for frying
  1. Remove chicken from marinade and coat each chicken piece in cornstarch; let sit for a few minutes while heating the oil.
  2. Heat frying oil in a deep fryer or large pot to 350°F.
  3. Fry chicken pieces in batches until golden brown and cooked through, about 10-15 minutes or until the internal temperature reaches 165°F.
  4. Drain on paper towels.

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Malaysian Fried Chicken Thighs (Ayam Goreng) served on a banana leaf-lined wooden tray with crispy golden chicken pieces, sliced red chili, a mound of steamed white rice, and chopsticks, styled on a rustic wooden table.

Dinner Lunch

Malaysian Fried Chicken Thighs (Ayam Goreng)

Malaysian Fried Chicken Thighs (Ayam Goreng)

SMF Kitchen
@smfchicken

Thighs

Made With:

Thighs

Make authentic Malaysian Fried Chicken Thighs (Ayam Goreng) with Springer Mountain Farms chicken—marinated in aromatic spices, fried to crispy perfection, and served with rice or sambal. This flavorful Southeast Asian dish is easy to prepare and perfect for weeknight dinners or entertaining.

Yield: 4

00:15 Prep
04:00 Marinate
00:20 Cook
04:35 Total Time

Ingredients

Directions

Marinade

2 teaspoons
coriander seeds
2 teaspoons
cumin seeds
1 tablespoon
lemon grass paste
5
garlic cloves, peeled
1 inch piece
galangal or ginger, sliced
1 teaspoon
turmeric powder
1 teaspoon
salt
1 tablespoon
sugar
2 tablespoons
water
  1. Toast coriander and cumin seeds in a dry skillet until fragrant.
  2. Blend toasted seeds with lemongrass paste, garlic cloves, galangal/ginger, turmeric, salt, sugar and water to form a paste.
  3. Marinate chicken pieces in the paste for at least 4 hours or overnight.

Fried Chicken

2.5 lbs
Springer Mountain Farms Chicken Thighs
1/2 cup
cornstarch
oil for frying
  1. Remove chicken from marinade and coat each chicken piece in cornstarch; let sit for a few minutes while heating the oil.
  2. Heat frying oil in a deep fryer or large pot to 350°F.
  3. Fry chicken pieces in batches until golden brown and cooked through, about 10-15 minutes or until the internal temperature reaches 165°F.
  4. Drain on paper towels.
Springer Mountain Farms
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