AYAM Goreng Kunyit, or turmeric fried chicken, is a staple of Malaysian street food and home kitchens alike.
Bite-sized pieces of chicken are marinated with turmeric and salt before being lightly fried to perfection.
The result is a crispy, golden exterior with tender, juicy meat inside. Often served with stir-fried vegetables and steaming hot rice, this dish is an unpretentious yet deeply satisfying meal.
Ayam Goreng Kunyit is marinated chicken fried until crispy, then tossed with vegetables to create a complete meal. — Photos: ARIQ HIDYAT/The Star
For those observing Ramadan, it is an ideal iftar dish – hearty enough to replenish energy yet not overly rich.
The turmeric not only imparts its signature golden hue but also offers health benefits, known for its anti-inflammatory and digestive properties, making it a well-loved spice in many cultures.
In Malaysia, Ayam Goreng Kunyit is found everywhere, from bustling Ramadan bazaars to roadside stalls offering quick and affordable meals.
Toss in long beans, chilli, onion, sugar and salt. When ready, remove from wok and serve hot with steamed rice.
It’s a well-loved makanan bujang, or bachelor food, prized for its simplicity, bold flavours, and satisfying nature, whether home-cooked or bought from a stall.
Many Ayam Goreng Kunyit set meals are served with a crispy fried egg and a dollop of spicy sambal belacan over hot steamed rice, creating a comforting and complete meal.
For Malaysians living abroad, recreating this easy-to-prepare dish at home brings a taste of nostalgia, a comforting reminder of Ramadan nights back home.
Fry the bite-size pieces of chicken in sufficient oil until crispy.
Traditionally, this dish is prepared with long beans and onions as part of the vegetable stir-fry, but it is common to see some stalls include carrots and capsicums.
If long beans are unavailable, it may be substituted with French beans or string beans.
The generous amount of oil ensures the chicken achieves a crispy texture, reducing it too much may result in the chicken being more stewed than fried, particularly when using chicken breast which require quick, high-heat cooking.
Simple ingredients such as boneless chicken and long beans create a deeply satisfying dish perfect for buka puasa.
If desired, some oil can be removed before adding the vegetables, but keep in mind that it carries much of the infused flavour.
Ayam Goreng Kunyit is an easy, flavourful dish that brings comfort and joy to the iftar table.
This Ramadan, why not add a touch of golden warmth to your evening meal?
Selamat berbuka puasa!
Bite-size pieces of chicken are briefly marinated in turmeric powder and salt.
Ayam Goreng Kunyit
Marinade
300g boneless chicken breast or thigh, cut into 2cm cubes
1½ tsp turmeric powder
½ tsp salt to taste
Ingredients
75ml cooking oil
2 bulbs shallot, finely sliced
2 cloves garlic, finely sliced
100g long beans, cut into 4cm lengths
1 bulb onion, roughly chopped
2 pods red chilli, finely sliced
1 tsp sugar to taste
½ tsp salt to taste
Directions
Marinate the chicken with turmeric powder and salt for five to 15 minutes.
Heat oil in a wok and fry chicken over high heat, until golden, tossing continually for about five minutes to prevent burning.
Prepare the vegetables, marinate the chicken (right) and fry until golden. Next, add garlic and shallots.
Reduce heat to medium, then add garlic and shallots and continue tossing until garlic and shallots are wilted.
When the chicken turns crispy before the meat toughens, add chilli, onion and long beans with sugar and salt.
Turn heat up to high and toss for about two minutes until all the vegetables have softened.
Adjust seasoning to taste.
Remove from the wok and serve hot with steamed rice and a side of sambal belacan for an extra kick.
