A crispy-outside, juicy-inside turmeric fried chicken prepared using the special turmeric oil blooming technique and batch frying to prevent oil absorption. The golden-orange color stays vibrant, and is paired with quickly stir-fried fresh vegetables for that authentic hawker stall experience.
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Adapted from a video by Che Nom
Resipi Ayam Goreng Kunyit Macam Gerai — Warna Kuning Oren Cantik, Tak Serap Minyak
red chillilarge, cut into rough pieces, seeds can be removed1
Holland onionor regular onion, sliced½
Steps
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1
Slice the chicken breast lengthwise, then cut into 2–3 cm cubes. For crispier texture, cut thinner; smaller pieces crisp faster, larger ones stay juicier. Transfer to a bowl.
2
Pound or mince 2 garlic cloves finely.
3
Make the turmeric oil bloom: heat 3 tbsp cooking oil on low-medium heat. Once hot, add 0.5 tbsp turmeric powder and stir for only 5–8 seconds—do not stir longer or the color will darken and taste bitter. Immediately turn off the heat, remove the pan from the stove, and let cool until warm. This bloom technique preserves the color and deepens the flavor.
4
Once the turmeric oil cools to warm, pour it over the chicken. Mix and rub until the chicken is evenly coated with the oil. Ensure the turmeric color is not too dark.
5
Add 0.5 tsp sugar, 0.5 tbsp seasoning powder, 0.5–1 tsp salt (start with less; you can adjust later), and 1.5 tbsp cornstarch. Mix thoroughly. Do not add oyster sauce or soy sauce, or the color will darken. If the chicken releases moisture before frying, add another 1 tsp cornstarch to thicken the marinade.
6
Prepare vegetables: slice 2 garlic cloves, as the vegetables cook very quickly and must be prepped in advance. Separate cauliflower into florets, trim the thick stems, and cut into rough pieces (broccoli is also fine). Cut about 5 long beans into 2-inch pieces. Slice half a carrot into thin julienne. Seed a large red chilli and cut into rough pieces. Slice half an onion coarsely. Set all vegetables aside.
7
Heat enough oil so the chicken pieces can float. Once the oil is thoroughly hot, fry the chicken in batches—do not overcrowd the pan, or the temperature will drop. Gently place the chicken in the oil while spreading the pieces out, and let them rest for 40–60 seconds without stirring so the surface sets.
8
After resting, gently stir and continue frying until golden. Do not fry too long or it will toughen. Reduce the heat moderately and stir frequently to achieve a crispy outside and tender inside.
9
When the chicken is golden, lift it out with a slotted spoon. Drain over a metal strainer (not thick paper, which allows steam to rise back onto the chicken and soften it). The exterior should sound crispy when tapped, while the interior remains tender and juicy.
10
Continue frying the remaining batches. Batch frying prevents overcrowding, which lowers oil temperature, causing the chicken to absorb oil, the coating to flake off, texture to toughen, and color to fade.
11
Pour most of the oil from the pan, leaving a small amount. Quickly stir-fry the vegetables over high heat. First fry the sliced garlic until fragrant, then add the remaining vegetables. Stir rapidly so they stay crisp and don't release water. Key points: high heat and short cooking time keep vegetables crisp and vibrant. Low heat and long cooking time make them soft and watery.
12
Alternative seasoning method: you can toss the vegetables together with any remaining chicken marinade to add extra flavor.
13
Finally, drain excess oil from the pan and return the fried chicken and vegetables to it. Toss quickly for just 10–15 seconds (called 'toasting'), then turn off the heat. Long tossing makes the chicken tough and vegetables limp; brief tossing brings everything into harmony.
14
Plate and serve. Enjoy with hot white rice, or add sambal belacan, soy sauce, or a fried egg. Best eaten hot.
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