Ayam Goreng Berempah

Try this fried chicken recipe by Ann Lian from Family Kitchen with Sherson

Ease of Cooking

Method of Cooking

Prep Time
10 minutes

Cooking Time
3 hours

1 - 2 servings


  • 500 grams boneless chicken legs
  • 2 inches ginger
  • 2 red onion
  • 50 grams shallots
  • 6 cloves garlic
  • 8 stalks lemongrass
  • 5 red bird eye chilli
  • 3 tablespoons chilli paste
  • 1½ tablespoons coriander seed
  • 2 tablespoons meat curry powder
  • 1½ tablespoons cumin
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 egg


  1. Cut the chicken legs in strips.
  2. Blend ginger, red onion, shallots, garlic, lemongrass, red bird eye chilli, chilli paste, coriander seeds, curry powder, cumin, salt and sugar until fragrant.
  3. Break an egg in the midst of blending.
  4. In a mixing bowl, put in the chicken strips and scoop all the blended ingredients onto the chicken and stir it nice and even.
  5. Marinate chicken in the mixed ingredients for at least 2-3 hours in the chiller.
  6. Heat up oil on a wok, deep fry marinated chicken to deep brown colour.
  7. Strain all the spices, and serve with the chicken.

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