AMAZING Malaysian Fried Chicken

Chicken
6-8 chicken drumsticks
Vegetable oil, for deep frying
Cooked rice, to serve
Handful fresh coriander leaves, for garnish

The Marinade
1 teaspoon turmeric
1 tablespoon curry powder
1 teaspoon chilli powder
2 shallots, finely chopped
1 stalk lemongrass, finely minced
1 egg
2 tablespoons cornflour
100ml coconut milk
1 teaspoon sea salt

PREPARATION

• In a large bowl combine turmeric, curry powder, chilli powder, shallots, lemongrass, egg, cornflour, coconut milk and sea salt. Mix into a vibrant yellow marinade.
• Add the chicken drumsticks and massage thoroughly so every piece is well coated. Cover and marinate for at least 2 hours.
• Remove the chicken from the fridge about 20 minutes before cooking so it comes closer to room temperature.

COOKING

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  1. Heat vegetable oil in a deep wok or saucepan over medium high heat.
  2. Carefully lower the drumsticks into the hot oil. Fry for 4-5 minutes until golden brown and cooked through. Work in batches if necessary.
  3. Transfer cooked chicken to a tray and keep warm in a low oven while finishing the remaining pieces.
  4. In a small pan fry the coriander leaves briefly in hot oil until crisp but still bright green. Drain and season lightly with sea salt.
  5. Serve the fried chicken hot with rice and scatter over the crispy coriander leaves.

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  School of Wok Tips

  • Massage the marinade thoroughly into the chicken for deeper flavour.
  • Bring chicken closer to room temperature before frying for even cooking.
  • Do not overcrowd the oil or the temperature will drop and reduce crispiness.
  • Fry coriander quickly and carefully as it can spit in hot oil.

   

  FAQs

  Can I use chicken thighs instead of drumsticks?
  Yes? Bone in thighs work beautifully and stay juicy.

  How do I know the chicken is cooked through?
  The juices should run clear and the internal temperature should reach 75°C.

  Can I bake this instead of deep frying?
  Yes? It will not be as crisp but you can bake at 200°C until golden and cooked through.