Ayam Goreng Berempah Recipe

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Ayam goreng berempah is one of those dishes that smells like home even before it hits the table. Fragrant, crispy, spiced-to-the-bone — it’s a Malaysian classic that takes humble fried chicken and turns it into something bold, golden, and irresistible.

Spices, crisp, and everything nice—this is fried chicken the Malaysian way.

The “berempah” in its name literally means “spiced,” and the magic lies in the aromatic rempah paste and toasted spice blend that clings to every wing. And don't even get me started on those crispy curry leaves and little fried bits — they’re the best part.

This dish has deep roots in Malay cuisine, especially in Northern Malaysia, where it’s often served alongside rice, sambal, and a fried egg at warungs or nasi campur stalls. It's not fancy food.

This isn't just fried chicken. It’s a celebration of rempah in every crunchy bite.

It’s comfort food. And it’s deeply layered with spices like coriander, galangal, lemongrass, turmeric — all pounded into a paste, marinated overnight, then fried until golden. Traditionally, different cuts of chicken are used, but I kept it simple with flats because, well... flats rule.

One piece is never enough.

Honestly, if you’ve never made ayam goreng berempah at home, now’s the time. No need for fancy equipment — just a blender, a pan of hot oil, and a little patience. And when that aroma fills your kitchen?

You’ll know it was all worth it. Serve it with your favorite sambal, and you're in for a plate of pure joy.

Crispy curry leaves, rempah bits, and juicy chicken—don’t skip a single crumb.

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Ingredients:

(Serve 4)

• Spice Blend:

• Coriander Seeds, 1 TBSP

• Fennel Seeds, 1/4 TBSP

• White Peppercorns, 1/4 TBSP

• Rempah:

• Garlic, 3 Cloves

• Red Onion, 1

• Ginger, 1"

• Langkuas | Galangal, 1"

• Turmeric, 1

• Lemongrass White Parts Only, 3

• Chili Powder, 1 TBSP

• Meat Masala Homemade, 1 TBSP

• Chicken Bouillon Cube, 1/2 Or Sea Salt, 5g

• Oyster Sauce, 1 TBSP

• Rice Flour, 3 TBSP + More For Dredging

• Wings:

• Chicken Wings, 500g I'm using flats

• Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

• Curry Leaves, A Handful

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Equipment:

• Blender

• Dutch Oven / Deep Fryer

• Spice Grinder

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Directions:

1. Please visit my "Meat Masala" page for the recipe.

2. Prepare the spice blend.

3. Toast coriander, fennel and white peppercorns in a skillet until aromatic.

4. Transfer to a spice grinder and blitz until powder forms.

5. Prepare the rempah.

6. Add all the ingredients, including the spice blend, to a blender.

7. You can add a splash of water to get it blending.

8. Blitz until smooth.

9. Prepare the wings.

10. Transfer chicken wings and the rempah mixture to a large mixing bowl.

11. Mix until well combined.

12. Cover and chill in the fridge overnight.

13. The next day, heat up 3" of oil in a dutch oven or deep fryer.

14. When a wooden chopstick is inserted into the oil, bubbles should be bubbling.

15. Add in some curry leaves and fry until crispy.

16. Remove and set them aside.

17. Separate the wings from the marinade.

18. Dredge the chicken wings in some rice flour (seasoned with salt and white pepper) and back into the marinade.

19. Drop the chicken wings into the hot oil and deep fry until golden brown.

20. Drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.

21. Add spoonfuls of any leftover marinade into the hot oil.

22. Deep fry until crispy golden brown and transfer over the chicken, along with the curry leaves.

23. Serve immediately with some sambal.

1 is never enuff..

Finger licking good...

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Recipe Video: