Malaysian Fried Chicken

• 8-10 chicken drumsticks
• Frying oil

Chicken Marinade

• 100 ml coconut milk

• 200 gram shallot (or onion), finely chopped

• 3 lemongrass sticks, made into a paste

• 2 eggs

• 1 1/2 tablespoon salt

• 3 tablespoon curry powder

• 2 teaspoon turmeric powder

• 1 teaspoon chili powder

• 6 tablespoon cornflour (cornstarch)

• In a mixing bowl, add all of the marinade ingredients, mix well and pour over the chicken drumsticks. Cover the bowl and leave to marinate in the fridge for up to 2 hours.

• Fill a wok half way up with vegetable oil, and carefully deep fry fresh coriander leaves until they are crispy. With a slotted spoon, sieve them out then place into a bowl with kitchen or parchment paper to soak up any excess oil. Season with sea salt.

• Take the chicken out of the fridge and wait until it warms to room temperature. Heat the oil in the wok to 180 degrees then carefully deep fry the chicken drumsticks for 4-5 minutes. Work in small batches and place the recently cooked chicken in a warm oven whilst frying the next batch to keep warm but also to ensure it’s fully cooked.

• Serve the chicken with steamed rice and the crispy coriander leaves.