Ayam Goreng is a Malaysian family favourite made by marinating chicken pieces in turmeric and coriander, then cooking them in the airfryer with far less oil than traditional deep-frying. Letting the marinade sit long enough matters for the spices to work into the meat. It's a filling main dish served hot at a crowded brunch table.
Rub the chicken thighs with the turmeric, coriander, garlic, lime juice, olive oil and salt, then marinate in the fridge for at least 2 hours.
Arrange the marinated chicken pieces in a single layer in the airfryer basket.
Cook the chicken in the airfryer until deep golden on both sides and cooked through, turning once partway through.
Let the chicken rest for a few minutes and serve hot.
Arrange the chicken pieces in a single layer in the airfryer basket; hot air can't reach stacked pieces evenly.
Adding a teaspoon of honey to the marinade gives the chicken a darker, more caramelised colour in the airfryer.
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