Turmeric fried chicken (ayam goreng kunyit) is one of those dishes that looks deceptively simple but tastes like heaven when done right.
I rarely make fried chicken — the fumes, the oil splatters, the calories, the floor mopping … aiyo!
So when I do make it, I make sure it counts. As in you’d better be damn effing delicious or I will not cook you level of delicious.
And mum’s turmeric fried chicken always delivers.
There are many versions of ayam goreng kunyit, but nothing can beat my mum’s version. And believe it or not, it has only THREE ingredients.
After watching her do it a few times, I thought I could easily replicate it by myself back in KL.
And the few times I made it, it was nice. Except… my turmeric fried chicken didn’t taste quite like the way mum’s did.
I scratched my head. What was I not doing correctly?
Determined to get to the bottom of it, on one of my trips back, I asked her to demonstrate how she cooked it step by step.
In between the naggings (one reason I’m sometimes reluctant to ask her to teach me haha), the secret slipped through her lips. It boils down to technique.
It was a game-changer that completely transformed the flavour of the chicken. Yet when she told me, I couldn’t believe the “secret tip” was so simple.
Here’s the recipe for the best fried chicken you’ll ever eat ☺
Craving another good chicken recipe? Try this crowd-pleasing scallion oil chicken.
Turmeric Fried Chicken
Equipment
- frying pan or wok, spoon, bowl, knife, mortar and pestle
Ingredients
- bone-in, skin-on chicken pieces
- fresh turmeric root
- salt
- cooking oil for frying
Instructions
- Using a spoon, scrape off the skin of the turmeric. Cut into small pieces.
- In a mortar and pestle, pound turmeric to a rough mince (see note)
- In a stainfast bowl, put the pounded turmeric. Turmeric can stain like crazy so BEWARE! Now add salt into the turmeric and mix thoroughly. This step is important for maximum flavour.
- Rub turmeric into the chicken and put aside for at least half an hour. This helps some of the grated turmeric to stick to the chicken pieces.
- Heat up oil for frying. Put in the chicken pieces and fry until golden brown. Some of the fried turmeric will roll off. Save them – these crispy bits are the most delicious parts!
Notes
Boneless thigh works too if you want a faster, easier fry. 2. How do I avoid staining my fingers when handling fresh turmeric? Pop the turmeric into a plastic bag, then pound it roughly with a mortar and pestle.
This genius tip is from Home Cooking with Somjit — saves your fingers and your manicure. 3. Can I substitute fresh turmeric with turmeric powder? Yes. Powder works perfectly and adheres well.
Fresh turmeric gives aroma but won’t produce those crunchy “turmeric bits.” Still delicious though! 4. What’s the technique that makes your mum’s version taste different? It’s all about how the turmeric sticks to the chicken: Season earlier than you think Massage thoroughly Let the chicken rest so the turmeric dries slightly
This creates deeper flavour and a better crust. 5. How long should I marinate the chicken? At least 20–30 minutes.
If you have time, 1–2 hours gives an even richer turmeric flavour. 6. Why does turmeric sometimes turn bitter when frying? Because turmeric burns easily.
Keep the heat at medium, add chicken only when the oil stabilises, and don’t overcrowd the pan. 7. How do I get crispy chicken without burning it? Use medium heat Fry in batches Let the chicken rest on a rack Optional: give it a quick second fry for extra crunch 8. Why does the oil splatter when frying turmeric chicken? Moisture. Turmeric pulls water to the surface.
Pat the chicken very dry before seasoning and before frying to reduce splatter. 9. Can I air-fry turmeric fried chicken? Yes — different texture but still tasty.
Tips: Toss chicken with a bit of oil Airfry at 180–190°C Flip halfway Add a pinch of cornstarch for extra crispiness 10. My chicken isn’t golden. What went wrong? Usually: Not enough turmeric Turmeric wasn’t massaged evenly Oil temperature too low Pan too crowded, causing the chicken to steam instead of fry
Hi Alexandra!
Thanks for your recipe. Just tried this tonight (but I only had chicken pieces minus the skin)…so tasty!!! Do convey my thanks to your mum too. In case you are interested, this is the link to my blog https://irenechanal.blogspot.com/2020/04/mco-day-42.html?m=0 (you were mentioned 😍)
Oh my gosh! Your comment made me so happy!! I am so glad you were confident enough to try my recipe, and not only that, that it turned out well. I will check out your blog soon :)) Thanks again!
Hi Alexandra,
This is a very simple and wonderful recipe, the chicken looks so yummy! at a glance, I am thinking this is best served with Nasi Lamak. Yumm! Thank you for the credit to Home Cooking With Somjit on some simple tips for handling turmeric. 😀😀
Thanks for dropping by Somjit 🙂 I love watching your videos. You’re so amazingly prolific … I don’t know how you are able to produce one video every single day but keep it up!!
Thanks, can’t wait to try it. Can’t believe there are only a few ingredients!