Malaysian Fried Chicken
Tasty and succulent fried chicken drumsticks in a spiced coconut marinade
Ingredients
- 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)
Method
Preparation
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.
How To Make Malaysian Fried Chicken
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
- 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)
Preparation
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.
How To Make Malaysian Fried Chicken
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!