Imported from YouTube

Malaysian Spiced Fried Chicken

Name: Malaysian Spiced Fried Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 760 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 kg chicken pieces (Pieces suitable for deep-frying; the source does not specify the cut.); chilies (Amount not specified; adjust to taste. Use gloves when handling if very spicy.); shallots (Amount not specified.); garlic (Amount not specified.); lemongrass (Amount not specified; trim and use the tender portion.); ginger (Amount not specified.); galangal (Amount not specified; blend thoroughly because it is tough.); 0.5 cup water (Add to the blender.); curry powder (Amount not specified.); ground coriander (Amount not specified.); ground cumin (Amount not specified.); cornstarch (Amount not specified.); salt (Amount not specified.); sugar (Amount not specified.); MSG (Amount not specified.); fresh curry leaves (Mix some into the marinade and reserve enough to place one leaf on each piece of chicken before frying.); frying oil (Use enough oil for deep-frying; amount not specified.)

Recipe by @mrnigelng YouTube

Imported by 陈鑫 on SeeMeCook

Malaysian-style fried chicken marinated in a smooth paste of chilies, aromatics, curry powder, and spices rather than a conventional flour batter. Curry leaves are added to each piece before deep-frying for an especially fragrant coating.

4 servings760 minSoutheast Asian

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Ingredients

1 kg chicken pieces (Pieces suitable for deep-frying; the source does not specify the cut.)
chilies (Amount not specified; adjust to taste. Use gloves when handling if very spicy.)
shallots (Amount not specified.)
garlic (Amount not specified.)
lemongrass (Amount not specified; trim and use the tender portion.)
ginger (Amount not specified.)
galangal (Amount not specified; blend thoroughly because it is tough.)
0.5 cup water (Add to the blender.)
curry powder (Amount not specified.)
ground coriander (Amount not specified.)
ground cumin (Amount not specified.)
cornstarch (Amount not specified.)
salt (Amount not specified.)
sugar (Amount not specified.)
MSG (Amount not specified.)
fresh curry leaves (Mix some into the marinade and reserve enough to place one leaf on each piece of chicken before frying.)
frying oil (Use enough oil for deep-frying; amount not specified.)

Steps

1
Place the chilies, shallots, garlic, lemongrass, ginger, galangal, and 1/2 cup water in a blender.
2
Blend the aromatics and chilies until smooth. Galangal is tough, so scrape down the blender as needed and continue until the mixture is as smooth as possible.
3
Scrape the blended paste into a bowl.
4
Add the curry powder, ground coriander, ground cumin, cornstarch, salt, sugar, and MSG to the bowl. Stir to combine into the marinade. Wear gloves when mixing if the chili mixture is very spicy.
5
Mix the fresh curry leaves into the marinade.
6
Cover the chicken with the marinade, cover the bowl with plastic wrap, and refrigerate overnight.
7
The next day, remove the marinated chicken from the refrigerator and prepare it for frying.
8
Heat enough frying oil for deep-frying to approximately 350°F (175°C).
9
Put one curry leaf on each piece of chicken.
10
Deep-fry the chicken in the hot oil until cooked through. The source does not specify a frying time or an internal temperature.
11
The source also fries a piece of leftover marinade batter as a small chef snack, if desired.
12
Let the fried chicken rest for 2 minutes, then serve.

Notes

The source does not provide quantities for the chicken, aromatics, spices, curry leaves, or frying oil, nor does it specify the chicken cut or exact frying time. It states that the chicken is marinated overnight, fried at around 350°F, and rested for 2 minutes. The creator notes that this version prioritizes flavor over the crispiness of double-fried chicken.