This recipe is an adaption from my late Grandma, Nenek Salmiah’s recipe. As a kid I remembered the aroma and flavor of this fried chicken. This memory was rekindled when we when for Hari Raya visitation. To cut the story short, I asked my cousin for the recipe and she could only give me the agak2 version. I did some testing and believed my recipe comes close to third or fourth to what my Grandma used to make.
Ayam Goreng ala Nek Sal
A dialysis-friendly twist on a beloved classic, this air-fried spiced chicken uses a fragrant rempah (#IbuSegalaRempah) and toasted spice blend for rich, nostalgic flavour—without the excess oil or salt. Perfect for a protein-packed meal that satisfies.
Equipment
- 1 Philips Air Fryer XXL
Ingredients
- 8 whole Chicken Wing skin on (or 1 Kg Chicken portions)
- 50 gm #IbuSegalaRempah
- 1 tbs toasted spice blend (coriander, fennel & cumin seeds, coarsely groun)
- 1 tbs Ginger Paste
- 15 gm Lakanto sweetener (or other erythritol/monk fruit blend)
- ½ tsp Himalayan Salt
- 15 gm White Vinegar
Instructions
- In a large bowl, combine chicken wings with #IbuSegalaRempah, spice blend, ginger paste, Lakanto and salt..
- Mix well until chicken is evenly coated. Cover and marinate for at least 1 hour or overnight in the fridge.
- Mix in vinegar 15 minutes before air frying and mix well.
- Arrange chicken in a single layer in the air fryer basket.
- Air fry at 180°C for 15 minutes, or until golden brown and fully cooked through. Flip halfway for even crispiness if needed.
- Serve warm with fresh cucumber slices or a side of low-potassium salad.
Notes
🩺Nutrition (Per Serving)(Air Fried)
- Calories: ~420 kcal
- Protein: ~30g
- Fat: ~26g
- Carbs: ~2–3g
- Sodium: ~200mg
- Potassium: ~90–120mg
- Phosphate: ~200–250mg
- Sugar: 0g