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Regional Recipe - Ayam Goreng (crisp fried chicken)

Regional Recipe - Ayam Goreng (crisp fried chicken)

Malaysian cuisine is a delicious mix of Malay, Chinese and Indian. Ayam Goreng, crisp fried chicken, is so popular that it’s on the McDonald’s Malaysian menu!  More

3lbs chicken drumsticks
1/2 teaspoon salt
3/4 cup rice flour
Vegetable oil or canola oil, for deep-frying

2 stalks lemongrass (white part only), roughly chopped
1 brown onion, roughly chopped
3 garlic cloves, peeled
1 inch piece fresh ginger
1 tablespoon fish sauce
1 teaspoon ground turmeric
2 teaspoons white sugar
1/2 teaspoon sesame oil
3/4 teaspoon salt
1/4 teaspoon ground white pepper

2 cups cooked white long-grain rice, cooled
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 large red chili, roughly chopped
1 lime, juiced, plus extra wedges to serve
1 tablespoon canola oil

Step 1: To make marinade, place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed.
Step 2: Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavors to develop.
Step 3: To make the Lime Herb rice: Combine rice, mint, cilantro, chili, lime juice and canola oil in a bowl. Season with salt and pepper.
Step 4:  Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice flour. Toss to combine.
Step 5: Pour enough vegetable oil into a large saucepan or wok to come 2 inches up the side. Heat over medium-high heat (oil should reach 325ºF). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.



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