Malaysian Fried Chicken
The chicken has the crispiness of traditional Southern fried chicken despite its lighter batter.
The marinade of fragrant spices leaves the chicken juicy and full of flavor.
ingredients:
1 4-lb chicken, cut into 8 pieces
2 inch piece of ginger, grated
2 Tbsp chopped garlic
1 Tbsp chopped lemongrass
2 Tbsp curry powder
1 tsp salt
1 Tbsp brown sugar
1 1/2 cup rice flour
Vegetable oil for frying
2 inch piece of ginger, grated
2 Tbsp chopped garlic
1 Tbsp chopped lemongrass
2 Tbsp curry powder
1 tsp salt
1 Tbsp brown sugar
1 1/2 cup rice flour
Vegetable oil for frying
At a glance:
Servings: 4-6
Active Time: 25 min.
Total Time: 2 hours 25 min. (Includes 2 hours marinating time)
Key Tags:
directions:
1. Mix garlic, ginger, lemongrass, curry powder, salt and sugar together in a large bowl. Add the chicken pieces and coat in marinade, place in a freezer bag and marinate in the refrigerator for at least two hours or over night.
2. Remove chicken from marinade and place in a large bowl, add the rice flour and toss until chicken is coated.
3. Pour oil into large skillet until it fills 1/3 of the skillet, heat the oil until it reaches 325°F over medium heat.
4. Place chicken in oil skin side down, with the legs and thigh pieces in the center and the breast toward the outer edges.
5. Cook for 20 minutes turning once, until the juices run clear in the center of the chicken (internal temperature of 180°F).
6. Remove from oil and drain on a wire rack. Serve immediately
Also try this Oven-Fried Chicken by Bobby Flay.
For more information on Malaysian food and recipes, visit www.malaysiankitchennyc.com.
