Ayam goreng is basically Malay fried chicken. You marinate a piece of chicken in turmeric, garlic, lemongrass and whatever spices your mak or the nasi campur auntie likes, then you coat it and drop it in hot oil. The skin crisps up, the batter turns golden, and it smells like something you should definitely not be eating on a deficit. At 390 calories per piece, it is not exactly diet food, but it is also not crazy. The 25g of fat is the main issue, and most of that comes from two things: the skin (do not underestimate it) and the oil absorbed during frying. The batter adds another layer. To be straight with you, these numbers are a ballpark estimate because solid lab data for Malaysian home-style ayam goreng is basically nonexistent. Different stalls, different batters, different oil temperatures, different drain times. Take the 390 as a reasonable middle ground, not gospel.
What actually moves the needle is the variant and the piece size. Ayam goreng kunyit (no thick batter, just a turmeric marinade) drops to around 280 calories because there is less coating to absorb oil. The full berempah version with that thick lemongrass-galangal-coriander batter climbs to about 420 calories. If you pull the skin off before eating, you are probably saving 40 to 60 calories right there. Two pieces at a nasi campur stall and you are looking at close to 800 calories before the rice even touches the plate. Pair it with kangkung or a plain sayur instead of another lauk, and the whole meal lands somewhere reasonable.