Ayam Goreng, The Olpins

Olpin’s Fried Chicken

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My Rendang isn't Crispy

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

  • About

When it comes to fried chicken, I am sure every family has their own favourite recipe. Ours is Malaysian street food-inspired, spicy, fragrant, crispy and addictive. This is great on its own with a sweet chilli sauce or ketchup. I sometimes serve it with nasi lemak.


  • 1 large chicken, about 1.5 kg (3 lb oz)
  • 1 Tbsp turmeric powder
  • 1 Tbsp chilli powder
  • 1 tsp salt
  • 3 Tbsp cornflour
  • 1 egg, beaten
  • 45 g ( oz) desiccated coconut
  • 2 stalks curry leaves, stems discarded
  • Vegetable oil, as needed for deep-frying

Spice Paste

  • 3 shallots, peeled
  • 2 cloves garlic, peeled
  • 5-cm (2-inch) knob ginger, peeled

Spice Powders

  • 3 Tbsp coriander powder
  • 2 tsp chilli powder


  • Wash the chicken and pat dry. Cut into 8 pieces.
  • Rub the chicken well with turmeric powder, chilli powder and salt. Set aside for 30 minutes.
  • Pound the ingredients for the spice paste coarsely using a mortar and pestle. Set aside.
  • Heat a dry pan and toast the spice powders until fragrant. Transfer to a bowl. Add the spice paste, cornflour, egg, desiccated coconut and curry leaves. Stir to combine.
  • Coat the marinated chicken with this paste and set aside for at least 1 hour.
  • Heat sufficient oil for deep-frying in a pan over medium heat. Gently lower the chicken into the hot oil and deep-fry until brown and crispy.
  • Remove and drain well on paper towels. Serve with a sweet chilli sauce or ketchup.

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