This Variation I’m sharing now is usually a Malaysian-type Ayam Goreng. We marinate the rooster inside a loaded curry paste full of vintage South-East Asian ingredients. Introducing just a little flour to the combination just ahead of frying then offers you a crispy, salty, craggy crust that’s a complete flavour https://ukdirectoryof.com/listings13313235/5-essential-elements-for-kampung-ayam-panggang