On lazy days, I love eating at warung (outdoor stalls) where one of my all time favourite dishes is ayam goreng kunyit.
Ever since I learned how to make this dish, it’s been making regular rotation on our menu. It’s incredible how easy this delicious recipe is. Here’s how I do it, with tweaks that make it even BETTER than the warung version!
Basics of preparing ayam goreng kunyit – so simple!
For the uninitiated, in English, “ayam goreng kunyit” translates as “turmeric fried chicken” but in reality, the warung-inspired dish is a LOT more than that. It’s chockful of vegetables – which makes this dish healthy-ish, if not healthy!
To start, marinate chicken thigh cubes in a mixture of light soy sauce and turmeric powder. This simple yet essential step infuses the chicken with a depth of flavour and vibrant hue that is characteristic of this dish.
While the chicken marinates, prepare an array of fresh vegetables. From crisp carrots and green beans to earthy shimeji mushrooms and fiery red chilis, the possibilities are endless. The key is to slice the vegetables into bite-size pieces, ensuring they cook evenly. You can replace the vegetables with anything you like, as long as it is not too watery because you’re going to flash fry them.
Once the vegetables are prepped, it’s time to bring the dish together. In a hot pan with oil, drop the sliced garlic and vegetables in and quickly fry until they are just tender, retaining their vibrant colors and crispness. Using the same flavorful oil, add the marinated chicken pieces and fry until they are cooked through.
Here’s how to make it better than the warung version
While I enjoy eating the dish outside, I find that commercial ayam goreng kunyit sometimes suffers from two problems
1) The chicken is too hard
2) The dish is too dry
To solve problem no 1, make sure you don’t cut the chicken pieces too small or they’ll dry up while frying. Make them about 1.5 cm cubes large.
Now the gravy. You only need to use the leftover oil, oyster sauce, and water. Boil everything together until it thickens and voila, you’ve got a simple but umami-packed gravy that ties together all the elements into a harmonious symphony of taste and texture.
The beauty of ayam goreng kunyit lies in its versatility. Feel free to experiment with different vegetables, adapting the recipe to suit your preferences and dietary needs.
For another quick one-pot chicken meal, try my pad kra pow!
Ayam Goreng Kunyit
Equipment
- wok
- Knife
- Chopping board
Ingredients
- 160g chicken thigh
- 1/2 tbsp light soy sauce (See notes)
- 1 tsp turmeric powder
- cornflour (to coat the chicken with)
- 5 cloves garlic, halved
- 1/2 small carrot, cut into rounds
- 1/4 yellow onion, sliced
- Few stalks shimeji mushrooms
- 6-7 strings French beans
- 2 tbsp oyster sauce
- 1/2 cup oil
- 1/2 cup water (add gradually)
Instructions
- Remove skin from chicken thigh and cut chicken thigh into bite-sized pieces. Shouldn’t be too small or they’ll end up dry.
- Marinate chicken with generous turmeric powder and soy sauce or fish sauce. Let sit for at least half an hour.
- Heat up enough oil. Add garlic, carrots, yellow onion, green beans and chillies last (as it is the most watery). Flash-fry each vegetable for about half a minute then remove from oil.
- Using your hands coat marinated chicken pieces in cornflour.
- In the same oil used to fry the vegetables, drop chicken pieces in and fry until outside browns slightly, or fully cooked, and remove from oil.
- Most ayam goreng kunyit end there. Without a nice gravy, the chicken and vegetables can taste dry on their own. You can easily create a gravy.Remove oil, leaving just 1 tbs in the wok. Add oyster sauce and enough water - add gradually to ensure it doesn't get too watery - to create a gravy. Boil until the mixture thickens into a nice saucy consistency.
- Add back chicken and vegetables, and toss to coat through with gravy. Serve!
Notes
Ayam Goreng Kunyit - Quick FAQ
1. What is ayam goreng kunyit?Ayam goreng kunyit is a Malaysian turmeric fried chicken dish cooked with garlic and mixed vegetables, commonly sold at warung stalls. 2. What does ayam goreng kunyit taste like?
It is savoury, aromatic, and mildly earthy from turmeric, with garlicky notes and a light umami richness. 3. What cut of chicken is best for ayam goreng kunyit?
Boneless chicken thigh is best because it stays juicy and tender during high-heat frying. 4. Why is my ayam goreng kunyit chicken sometimes tough?
Cutting the chicken too small causes it to dry out. Cubes around 1.5 cm help retain moisture. 5. Do I need to marinate the chicken?
Yes. A simple marinade of light soy sauce and turmeric powder adds flavour and helps colour the chicken evenly. 6. What vegetables work well in ayam goreng kunyit?
Carrots, green beans, mushrooms, chillies, and onions work well. Avoid watery vegetables that release too much liquid. 7. How do I keep ayam goreng kunyit from being too dry?
Make a quick gravy using leftover frying oil, oyster sauce, and water, then simmer until lightly thickened. 8. Can ayam goreng kunyit be made in one pan?
Yes. Everything—from frying the aromatics to cooking the chicken and gravy—can be done in a single pan. 9. Is ayam goreng kunyit a healthy dish?
It’s relatively healthy since it contains plenty of vegetables, though it is still a fried dish. 10. What should I serve with ayam goreng kunyit?
Steamed white rice is the classic pairing, perfect for soaking up the fragrant turmeric gravy.