Hi everyone,

I've marinaded a big batch of Ayam Goreng Berempah using whole leg. The issue faced is the outer layer turn dark before inner part is cooked thoroughly. Have score the thickest part of the flesh with knives and also ensure the flame is not too high but hot enough for deep frying.

I was thinking maybe should use a bigger cast iron wok that's of thicker material for better heat distribution (using 32cm wok currently)? The ingredients I'm using are stated below;

. Big red onion
. Lemongrass
. Galangal
. Ginger
. Meat curry powder
. Chili Powder
. Coriander seed
. Fennel seed
. Salt
. Sugar
. Curry leafs

No such problem when using parts like chicken wings, ribs etc since there's lesser meat and thickness. It's frustrating to see the raw internal & if I extend the frying time, chicken will turn even darker thus affecting the taste (bitter aftertaste). Those with experience kindly chime in. Much appreciated.

This post has been edited by Xccess: Jun 23 2022, 12:03 AM


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remove the sugar

poke some hole in the meat will help. it also help marinate better

I did suspect the sugar as the culprit. Will R&D again.

The flesh of the chicken oredi been cut & poke.