Ayam Goreng Berampah (Malaysian Spicy Fried Chicken)

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Had it not been for my father’s encouragement, I wouldn’t have turned out to be so passionate about cooking. So this time, when they were visitng us, I had made up my mind to cook as many varieties as possible. One of those was a Malay meal comprising of Nasi Lemak and Ayam Goreng Berampah, which is Spicy Fried Chicken. I had bookmarked the recipe from Sam Tan’s Kitchen for the Ayam Goreng Berampah.
To prepare this chicken dish, ideally, the chicken needs to be marinated overnight. As I was preparing the dish for dinner, I set about work in the morning so that it gets enough time for marination. The dish turned out to be really yum.

This dish can be prepared with bite sized chicken pieces as well.

Ayam Goreng Berampah (Malaysian Spicy Fried Chicken)

Prep Time 20 mins
Cook Time 20 mins
Total Time 8 hrs 40 mins
Servings 12 pieces


  • 12 Chicken drumsticks/Thighs
  • Oil (For deep frying)

To be Ground to a Paste

  • 1 Onion
  • 4-5 Garlic cloves
  • 1" piece Ginger
  • 4 Lemon grass stalks white part

For the Batter

  • 1 Beaten Egg
  • 2 teaspoons Chilli powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Turmeric powder
  • to taste Salt
  • 1 tablespoon Meat Masala
  • 1 tablespoon Sugar
  • 5 tablespoons Cornflour
  • 2 sprigs Curry leaves


  • Grind the onion, garlic, ginger and lemon grass to a paste. Keep aside.
  • Take the chicken in a bowl.
  • Add the ground paste.
  • Add coriander powder, chilli powder,turmeric powder,cumin powder, salt, sugar, meat masala, corn flour, egg and curry leaves. Mix well.
  • Refrigerate for 8 hours at least.
  • Take the chicken out of fridge and bring to room temperature.
  • Heat oil for deep frying.
  • Carefully drop the chicken pieces, along with coating, into the oil and fry till evenly brown on all sides.
  • Drain onto an absorbent paper.
  • Serve hot.

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