A take on the Malay dish Ayam Goreng … it’s crunchy, it’s juicy, it has a light crispy crust and is bursting with aromatic flavours. The taste is incredible – and to top it off, this crispy fried chicken is cooked in an air fryer. No deep frying in tons of oil!
- 1kg free range chicken drumsticks
- 1/2 cup rice flour
- pinch sea salt
- 1/2 diced red onion
- 2 large garlic cloves
- 1cm piece ginger
- 1 tbsp fish sauce
- 1 tsp turmeric
- 1 tsp coconut sugar
- 1/2 tsp sesame oil
- 1 drop doTERRA lemongrass oil
- pinch sea salt
- pinch white pepper
- 2 + 1/2 cups cooked long grain rice
- fresh chopped coriander leaves
- fresh chopped mint leaves
- 2 green onions finely chopped, or small bunch chives
- 1/2 lime juice
- 1 tbsp olive oil
- chilli flakes *to taste
- sea salt
- white pepper
*to serve: coconut sriracha sauce (I use Marion’s Kitchen) + mayo mixed to desired heat
To make the marinade, place onion, garlic, ginger, fish sauce, turmeric, coconut sugar, sesame oil, lemongrass oil, salt + white pepper in a food processor or thermomix.
Blitz/pulse (turbo setting) until combined + smooth.
Space drumsticks out in a large container with a lid. Add the marinade, cover + toss to coat. Refrigerate for a few hours, (overnight is better) to allow the aromatic flavours to develop.
To make the fragrant rice, combine rice, coriander, mint, green onions, lime juice, olive oil + chilli in a bowl. Season well.
Sprinkle drumsticks with salt + rice flour. Place the lid back on + shake to coat.
Space the drumsticks out in the air fryer tray. You may need to cook in two batches, depending on the size of your fryer. Cook on the chicken setting until golden brown and cooked through. (Mine took around 30 mins). Test to see if they are cooked through, by making an incision in the fattest part of the drumstick.
Serve chicken with rice, sriracha mayo + lime wedges.