Gluten-Free Ayam Goreng Kunyit (Turmeric Fried Chicken)

Savor the bold and vibrant flavors of Gluten-Free Ayam Goreng Kunyit (Turmeric Fried Chicken), a mouthwatering Malaysian-inspired dish that combines golden turmeric, fragrant lemongrass, and crispy perfection. Perfectly marinated chicken thighs are coated in turmeric, garlic, and gluten-free soy sauce, then lightly dusted with rice flour for a delicate crunch. Fried to golden-brown bliss in coconut oil and finished with aromatic fried lemongrass and optional bird's eye chilies for a spicy kick, this recipe is both gluten-free and irresistibly flavorful. Serve with a squeeze of fresh lime for a zesty finish that takes this dish to the next level. Ready in just 35 minutes and perfect for family dinners or casual gatherings, this gluten-free turmeric fried chicken is a true crowd-pleaser brimming with Southeast Asian charm.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs
• 1 tablespoon Turmeric powder
• 3 cloves Garlic cloves, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Gluten-free soy sauce
• 3 tablespoons Rice flour
• 0.5 cup Coconut oil
• 1 stalk Lemongrass stalk, finely chopped
• 2 pieces Bird's eye chilies, sliced (optional)
• 1 piece Lime, cut into wedges

Directions

Step 1

In a large bowl, combine the turmeric powder, minced garlic, salt, black pepper, and gluten-free soy sauce to make a marinade.

Step 2

Add the chicken thighs to the bowl and coat them well with the marinade. Allow the chicken to marinate for at least 30 minutes, preferably longer or overnight in the refrigerator if time permits.

Step 3

Once marinated, sprinkle the rice flour over the chicken pieces and toss gently to coat the chicken evenly. The rice flour will give the chicken a nice crispy texture when fried.

Step 4

Heat the coconut oil in a large skillet over medium-high heat.

Step 5

Add the chopped lemongrass to the oil and fry until fragrant, then remove with a slotted spoon and set aside.

Step 6

Carefully place the marinated chicken thighs in the hot oil and fry for about 8-10 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F/75°C).

Step 7

If using, add the bird's eye chilies to the oil during the last few minutes of frying to infuse some heat.

Step 8

Remove the chicken from the skillet and let it drain on paper towels to remove excess oil.

Step 9

Serve with the fried lemongrass scattered on top and lime wedges on the side. Squeeze lime juice over the chicken just before eating for added freshness.

Nutrition Facts

Serving size	(888.8g)

Amount per serving	% Daily Value*
Calories	2467.4

Total Fat 178.1g	0%
Saturated Fat 111.9g	0%
Polyunsaturated Fat 1.9g
Cholesterol 564mg	0%
Sodium 4701.3mg	0%
Total Carbohydrate 48.1g	0%
Dietary Fiber 5.5g	0%
Total Sugars 1.6g
Protein 162.9g	0%

Vitamin D 42IU	0%
Calcium 139.8mg	0%
Iron 11.9mg	0%
Potassium 2026.9mg	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: 65.5%

Protein: 26.6%

Carbs: 7.9%