There are many types of Ayam Goreng and I hardly stick to a fixed recipe, apart from being consistent with a few basics behind a good fried chicken Malay style.
This latest recipe is quickly becoming one of my favourite for its simplicity and great results.
I have been making it as a side dish with Nasi Ulam, a recipe which I will be blogging soon.
I have always been curious about the "crispies" that I see on the Ayam Goreng which is served in Malay stalls in Malaysia. After some conversations with makciks (they are always friendly and willing to share their tips...some will even let me see who they cook them in their kitchens!) I finally figured out that it came from blended or pounded ginger. The blended ginger sticks to the chicken when fried and adds texture and flavour.