Ayam Berempah: Malaysian Spicy Fried Chicken with Amma's Sambal

Every Malaysian household has a fried chicken the kids come running for. Ours was ayam berempah.

It is not the fried chicken you know from a bucket. The difference is the rempah, a fragrant spice paste worked into the meat and fried right into the crust. By the time the chicken hits the oil it has already soaked up lemongrass, ginger, garlic, and chili, so the flavour is not just on the outside, it is all the way through.

Amma made hers with a sambal she kept on the counter, the same one we bottled as Amma's Malaysian Sambal. It goes into the rempah, and it goes on the plate as a dipping sauce. Two jobs, one jar.

This is the recipe I make when I want the apartment to smell like a Sunday at home.

What Is Ayam Berempah?

Ayam berempah (also called ayam goreng) is a Malaysian and Indonesian spiced fried chicken. Berempah means "with spices", and that is the whole point: the chicken is marinated and coated in a rempah, a wet paste of fresh aromatics and ground spices, then fried until the crust is deep golden and crackling. Curry leaves go into the oil at the end for that unmistakable aroma.

Not eating chicken? The same rempah works beautifully on firm white fish like tilapia or basa, or on hearty mushrooms like lion's mane, chanterelle, or enoki for a vegan version.

Why the Sambal Matters

A rempah is only as good as its chili base. We build ours on Amma's Malaysian Sambal, so instead of flat heat you get layers: lemongrass, ginger, kesar mango, and a friendly chili warmth that carries all the way through the meat. Then a spoonful on the side at the table, and the whole plate lifts.

Tips Before You Fry

• Give it time. Fifteen minutes in salt, turmeric, and lime, then at least two hours (or overnight) in the rempah. This is where the flavour gets in.
• Keep the oil steady. 170C to 180C. Too hot and the crust burns before the inside cooks.
• Save the curry leaves for the end. Drop them into the oil in the last minute for aroma without burning.

Make It a Full Spread

Ayam berempah is the centrepiece, but it loves company. Serve it over our Nasi Lemak with cucumber, fried anchovies, and peanuts for the full Malaysian plate. And keep the sambal close, this is a dish people reach back for.

If you make it, tag us at @litssauce so we can see it.

Shop Amma's Malaysian Sambal →

Recipe Card: Ayam Berempah

Ingredients

For the chicken

• 6 chicken wings
• 1 tsp salt
• 1 tsp turmeric powder
• 1 tbsp lime juice

For the rempah (spice paste)

• 2 tbsp Amma's Malaysian Sambal
• 3 shallots, chopped
• 3 cloves garlic, chopped
• 1 inch ginger, chopped
• 2 stalks lemongrass, chopped
• 1 tbsp chili powder
• 1 tsp coriander powder
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp cornflour (for extra crispiness)
• 2 tbsp water (if needed to blend into a paste)
• Handful of curry leaves (for frying)

For frying

• Neutral cooking oil (canola, sunflower, or vegetable)

Instructions

1. Marinate the chicken. Rub the wings with salt, turmeric, and lime juice. Rest for 15 minutes.
2. Make the rempah. Blend Amma's Malaysian Sambal with shallots, garlic, ginger, lemongrass, chili powder, coriander, salt, sugar, and cornflour into a paste, adding a little water if needed.
3. Coat and marinate. Coat the chicken completely in the rempah. Rest at least 2 hours, or overnight for stronger flavour.
4. Fry the chicken. Heat oil in a deep pan to 170C to 180C (340F to 360F). Fry in batches, turning occasionally, 8 to 10 minutes per side until golden and crispy.
5. Finish with aroma. In the final minute, add curry leaves and a little extra rempah to the oil. Remove the chicken and leaves and drain on paper towels.
6. Serve. Plate with Amma's Malaysian Sambal on the side. Pairs perfectly with our Nasi Lemak.

Lost in the Sauce is a Toronto-based flavour brand making Malaysian condiments rooted in memory. Shop our sauces at lostinthesauce.ca.