Spicy Fried Chicken (Ayam Goreng Pedas)

READY IN: 40mins
Recipe by Latchy

This is a delicious chicken dish taught to me by a Malay friend. Cook time does not take in the marinading time.

Top Review by Jenny Sanders

Very tasty! I left the eggs off; they seemed a bit like overkill. The spices were nice - not at all 'hot' but very flavourful. I did think it needed some salt though, and the nuts were not very noticeable. I think I might have liked them better left in bigger pieces. Still, this was a very enjoyable dinner that just needed some rice to be complete. The recipe didn't say why to remove the chicken from the pan and then put it right back in; I assumed it was to drain off the oil so that is what I did.

Ingredients Nutrition


  1. Combine the 1st 5 ingredients in a bowl and rub the mixture over the chicken, cover and refrigerate for at least 1 hour.
  2. Heat the oil in a heavy based pan and add the chicken in 2 batches, cook, turning occasionally until well browned all over, drain on paper towels.
  3. Blend or process nuts until finely chopped.
  4. Return the chicken to the pan and add the nuts and chillies, cook stirring for about 1 minute.
  5. Add the water and cauliflower, simmer covered for about 15 mins until chicken is tender.
  6. Add peas and tomatoes, cook stirring gently until peas are just soft.
  7. Just before serving top with the eggs.

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