Ayam Goreng Ketumbar Jintan (5-Ingredients Only!)

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

500 g chicken wings (about 8-10 wings, depending on size)

1 tbsp whole cumin seeds

1 tbsp whole coriander seeds

1 tbsp turmeric powder

2 tsp salt

Neutral Oil for frying (vegetable or sunflower oil works best)

步骤

Prepare the Spices:

Option to briefly rinse the whole cumin and coriander seeds.

In a spice mill or coffee grinder, pulse the seeds until you have coarse, chunky bits (not a fine powder). This coarse grind will add amazing texture to the chicken and give it that addictive crunch!

Season the Chicken:

Cut the chicken wings to split the wings and drummettes.

Add the coarsely ground cumin and coriander, turmeric powder and salt to the chicken wings. Mix everything together, making sure the wings are evenly coated with the spices.

Let marinade for 5 minutes, or overnight for best flavour.

Shallow Fry the Chicken:

Heat oil in a pan over low-medium heat to minimize oil splatter.

Once the oil is hot, carefully add the chicken wings to the pan and fry for 7-9 minutes, turning the chicken half way for even cooking. Fry until they are golden brown and crispy.NOTE: Malay-style cooking prefers the ayam goreng almost over-fried! This gives an extra crisp exterior, and very firm interior. To achieve this, fry the chicken for 2-3 minutes more.

Remove from the pan and place on paper towels to absorb excess oil.

Serve:

Serve immediately while the wings are still hot and crisp. Enjoy!