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Ayam Goreng Kunyit

Ayam goreng kunyit embodies the essence of Malaysian cuisine — simple yet satisfying, versatile yet flavourful.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Malaysian
Servings 2

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.
    Keyword chicken