Malaysian Spicy Fried Chicken with Herbs – Ayam Goreng Berempah

Introduction

If you’ve never tried Ayam Goreng Berempah, also known as Malaysian spicy fried chicken with herbs, prepare to fall in love with a dish that’s bold, crispy, and layered with flavor. This iconic Malaysian recipe features chicken marinated in a fragrant blend of lemongrass, garlic, ginger, and spices — then fried until golden and topped with crunchy curry leaves and crispy aromatic bits.

Unlike your typical fried chicken, Ayam Goreng Berempah is infused with Southeast Asian spices and herbs at every stage, delivering an explosion of taste and texture in each bite. The name “berempah” literally means “spiced,” and this dish lives up to its name with every mouthful.

It’s a popular street food and home-cooked favorite across Malaysia — served with rice, sambal, cucumber slices, and sometimes a side of coconut rice or roti. Perfect for flavor-packed dinners, weekend cooking projects, or when you want a truly unforgettable chicken dish.

Ingredients Overview

This recipe blends classic Malaysian aromatics and pantry spices to create depth, fragrance, and satisfying heat.

Chicken:

• Bone-in chicken thighs or drumsticks – Juicy and flavorful; holds up well to frying.

• Optional: Boneless skin-on thighs for faster cooking and easier serving.

Marinade Paste (blended):

• Shallots or red onion – Adds sweet, earthy base flavor.

• Garlic – Pungent and aromatic.

• Ginger – Brings warmth and zing.

• Lemongrass (white part only) – Essential for that classic citrusy aroma.

• Fresh turmeric or ground turmeric – Adds color and earthy depth.

• Chili powder – For heat (adjust to taste).

• Coriander powder – Warm and citrusy.

• Fennel powder – Subtle sweetness and spice.

• Salt and sugar – Balance and seasoning.

Crispy Bits:

• Rice flour or cornstarch – Helps create that iconic crumbly, crispy texture when fried with the marinade remnants.

Oil & Herbs:

• Neutral oil (vegetable or peanut) – For deep frying.

• Fresh curry leaves – Fried until crispy and added on top for incredible aroma.

Step-by-Step Instructions

1. Make the Marinade

In a food processor or blender, combine:

• 4 shallots or 1 small red onion

• 4 garlic cloves

• 1-inch piece fresh ginger

• 1 stalk lemongrass (white part only)

• 1 tsp turmeric powder or 1-inch fresh turmeric

• 1 tsp chili powder (or to taste)

• 1 tsp ground coriander

• ½ tsp ground fennel

• 1½ tsp salt

• 1 tsp sugar

Blend into a smooth paste. Add a splash of water or oil if needed to help blend.

2. Marinate the Chicken

Rub the paste thoroughly into 2–2.5 lbs chicken pieces (drumsticks, thighs, or a mix).

Cover and marinate in the fridge for at least 4 hours, preferably overnight.

3. Prep for Frying

Before frying, mix 2–3 tbsp rice flour or cornstarch into the marinated chicken.

This helps the leftover marinade bits crisp up beautifully when fried.

Let the chicken sit at room temperature for 20–30 minutes before cooking.

4. Heat the Oil

In a deep pan or wok, heat enough oil to submerge the chicken to 325–350°F (160–175°C).

Fry in batches, turning occasionally, for 10–15 minutes depending on size, until golden brown and fully cooked (internal temp 165°F/74°C).

Use a slotted spoon to remove and drain on paper towels.

5. Fry the Crispy Bits & Curry Leaves

After the chicken, carefully lower any leftover marinade bits into the oil.

Fry until golden and crispy, about 1–2 minutes.

Toss in a handful of fresh curry leaves (stand back — they will splatter). Fry until crispy, about 10–15 seconds.

Drain everything and sprinkle over the fried chicken.

Tips, Variations & Substitutions

Tips:

• Marinate overnight for the most flavor.

• Use rice flour instead of regular flour for a crispier coating.

• Fry in batches to avoid overcrowding the pan, which drops oil temperature.

• Let chicken rest after frying so juices settle and crust stays crisp.

Variations:

• Boneless version: Use boneless thighs and reduce cooking time slightly.

• Add pandan leaves to the oil for extra aroma (traditional in some regions).

• Adjust chili levels by using fresh chilies in the marinade or serving with sambal.

Substitutions:

• No fresh lemongrass? Use 1 tsp lemongrass paste.

• No curry leaves? They’re essential to the traditional flavor, but if unavailable, omit — don’t substitute with bay leaves.

• No rice flour? Cornstarch is a decent backup.

Serving Ideas & Occasions

This dish is perfect for bold, flavorful dinners and works beautifully for gatherings.

Serve With:

• Steamed jasmine rice or nasi lemak (coconut rice)

• Sambal or chili sauce on the side

• Sliced cucumber or pickled vegetables

• Roti canai or flatbread for dipping

Perfect For:

• Weekend cooking projects

• Malaysian-themed dinners

• Flavor-packed meal prep

• Party platters (just fry smaller pieces)

Nutritional & Health Notes

This dish is:

• High in protein

• Rich in flavor without added sauces

• Naturally gluten-free (if using rice flour)

Per serving (1 thigh + crispy bits):

• Calories: ~400–500

• Protein: ~25g

• Fat: ~30g

• Carbs: ~10g

To reduce calories, serve with a light salad or steamed greens and use skinless chicken.

FAQs

Q1: What does “berempah” mean?

A: “Berempah” means “spiced” in Malay — this fried chicken is deeply seasoned with a blend of spices and aromatics.

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Q2: Can I bake or air fry this chicken?

A: Yes. For air frying, cook at 375°F (190°C) for 20–25 minutes, turning halfway. Spray lightly with oil. The texture won’t be identical, but flavor still shines.

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Q3: Can I make this ahead of time?

A: Yes. Marinate a day ahead. Fry just before serving to maintain crispness. Leftovers reheat best in the oven or air fryer.

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Q4: What oil is best for frying?

A: Use a neutral oil with a high smoke point — like peanut, canola, or sunflower oil.

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Q5: Is this dish spicy?

A: It can be — the spice level depends on how much chili you use. You can reduce or omit chili powder for a milder version.

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Q6: What makes this different from regular fried chicken?

A: The marinade includes Malaysian aromatics like lemongrass, ginger, turmeric, and curry leaves, giving it a uniquely fragrant and earthy profile.

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Q7: Can I use chicken breast?

A: Yes, but thighs or drumsticks are more traditional and juicier. If using breast, watch carefully to avoid overcooking.

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