Gluten-Free Ayam Goreng Berempah (Spiced Fried Chicken)

Elevate your fried chicken game with this *Gluten-Free Ayam Goreng Berempah (Spiced Fried Chicken)*—a Malaysian-inspired dish bursting with bold flavors and tantalizing textures. This recipe features tender chicken drumsticks marinated in a fragrant spice paste made with shallots, garlic, fresh turmeric, ginger, and dried chili peppers, accented by lemongrass and tamarind for an authentic Southeast Asian kick. Coated in a light gluten-free batter of tapioca and rice flours, the drumsticks crisp up to golden perfection when fried, creating an irresistible crunch. For the perfect finishing touch, crispy fried curry leaves add aromatic flair and a beautiful garnish. Whether you're seeking a flavorful dish for your next dinner or an enticing addition to a party spread, this gluten-free fried chicken recipe delivers savory satisfaction in every bite. Serve it fresh and hot, paired with steamed rice or a tangy dipping sauce for an unforgettable feast!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 pieces Chicken drumsticks
• 4 medium Shallots
• 5 cloves Garlic cloves
• 1 inch Fresh ginger
• 1 inch Fresh turmeric
• 3 pieces Dried chili peppers
• 1 stalk Lemongrass
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Fennel seeds
• 1 teaspoon Salt
• 1 tablespoon Tamarind paste
• 0.5 cup Tapioca flour
• 0.25 cup Rice flour
• 10 pieces Curry leaves
• 2 cups Vegetable oil

Directions

Step 1

Start by making the spice paste. Peel and quarter the shallots, peel the garlic, and slice the ginger and turmeric into thin pieces.

Step 2

Trim the dried chili peppers and soak them in hot water for about 10 minutes, then drain.

Step 3

In a blender or food processor, combine the shallots, garlic, ginger, turmeric, soaked chili peppers, and lemongrass (white part only). Blend until it forms a smooth paste.

Step 4

Mix in the coriander powder, cumin powder, fennel seeds, salt, and tamarind paste to the spice paste.

Step 5

Place the chicken drumsticks in a large bowl and add the spice paste, ensuring each piece is well coated.

Step 6

Let the chicken marinate in the refrigerator for at least 1 hour or overnight for best results.

Step 7

Prepare the frying batter by mixing the tapioca flour and rice flour in a shallow dish.

Step 8

Remove the chicken from the refrigerator. Coat each piece with the flour mixture, ensuring all sides are covered.

Step 9

Heat the vegetable oil in a large skillet or deep pan over medium-high heat.

Step 10

Fry the curry leaves in the hot oil for about 30 seconds until crispy, then remove and set aside.

Step 11

Fry the chicken pieces in batches, being careful not to overcrowd the pan, until they are golden brown and cooked through, about 10-12 minutes per batch.

Step 12

Drain the fried chicken on a paper towel-lined plate to remove excess oil.

Step 13

Serve the chicken hot, garnished with the crispy curry leaves.

Nutrition Facts

Serving size	(1636.5g)

Amount per serving	% Daily Value*
Calories	5616.2

Total Fat 494.8g	0%
Saturated Fat 80.9g	0%
Polyunsaturated Fat 268.8g
Cholesterol 744mg	0%
Sodium 2969.1mg	0%
Total Carbohydrate 153.1g	0%
Dietary Fiber 12.3g	0%
Total Sugars 24.4g
Protein 189.4g	0%

Vitamin D 0IU	0%
Calcium 328.5mg	0%
Iron 20.7mg	0%
Potassium 3267.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.5%

Protein: 13.0%

Carbs: 10.5%