Ayam Berempah/Spicy Fried Chicken feat. LITS Amma's Malaysian Sambal

Ayam Berempah Recipe

Ayam Berempah, which is also called Ayam Goreng, is quite popular in Indonesia and Malaysia. It's fried chicken. One thing that makes this fried chicken different is the rempah, a hot paste that covers and marinates the chicken. We make it even better by adding our Amma's Malaysian Sambal to both the rempah and the hot dipping sauce. You can use something other than chicken, yes. You could use tilapia or basa fillets, or you could use hearty mushrooms like lion's mane, chanterelle, or enoki if you're a vegan.

Ingredients:

For the Chicken:

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

For the rempah/spice paste:

LITS 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 – we suggest canola, sunflower, or vegetable oil

Instructions:

1. Marinate the Chicken:

Rub the chicken with salt, turmeric, and lime juice. Let rest for 15 minutes.
Coat the chicken completely with Amma's Malaysian Sambal mix, let it be rest for at least two hours, or overnight for a stronger flavour.

2. Fry the Chicken

Heat oil in a deep pan over medium heat (170°C–180°C).
Fry chicken in batches, turning occasionally, 8–10 minutes per side until golden and crispy.
In the final minute, add curry leaves and rempah spice to the oil for added aroma.
Remove chicken and leaves, then drain on paper towels.

Serve with Amma's Malaysian Sambal on the side.