Sunday, 8 August 2010

Ayam Goreng Kunyit

We just whipped this up in a hurry for dinner tonight. We had defrosted about 12 pieces of chicken drummets and mid-wings to make Chicken in Chinese Wine, but as we decided instead to buy fried rice for dinner, I decided that fried chicken would go better with it.

I had kunyit powder or tumeric powder on hand since the last time I made Ayam Lemak (another post for another day. ;P), so we used it as a simple marinate for this dish.


1/2 tbsp Kunyit Powder (aka Tumeric powder)
12 pieces Chicken Drummets/Mid-wings
2 tsp cooking oil + cooking oil for frying
Salt to taste

  1. Dry the chicken pieces with a kitchen paper towel. This will help the kunyit adhere to them.
  2. Using a glove - kunyit leaves a stubborn yellow stain - marinate and coat the chicken with the kunyit powder, 2 tsp of cooking oil and salt. We were in a hurry, so we only marinated for about 10 minutes. If you could, marinate as longer. Nonetheless, the 10 minutes marinate still tastes so good. =)
  3. Heat oil up and fry the chicken pieces until done. Keep to medium heat and fry about 8-10 minutes each batch. Drain well to leave behind a crispy, yummy Ayam Goreng.
And it will be a long time when we next buy Ayam Goreng from any Nasi Padang stall. ;P

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