Imported from YouTube

Malaysian Fried Chicken

Name: Malaysian Fried Chicken
Prep time: 30 min
Cook time: 20 min
Total time: 870 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: Chicken pieces (Amount not stated; cover with the marinade); Chilies (Amount not stated; adjust according to desired heat); Shallots (Amount not stated); Garlic (Amount not stated); Lemongrass (Amount not stated); Ginger (Amount not stated); Galangal (Amount not stated); 0.5 cup Water (For blending the aromatics); Curry powder (Amount not stated); Ground coriander (Amount not stated); Ground cumin (Amount not stated); Cornstarch (Amount not stated); Salt (Amount not stated); Sugar (Amount not stated); MSG (Amount not stated); Fresh curry leaves (Pluck the leaves and mix them into the marinade; reserve a piece for each chicken piece before frying); Neutral frying oil (For deep-frying; amount not stated)

Recipe by @mrnigelng YouTube

Imported by Ryan Gee on SeeMeCook

Malaysian-style fried chicken marinated in a blended chili, shallot, garlic, lemongrass, ginger, and galangal paste, then seasoned with spices and fragrant curry leaves. The chicken is deep-fried until cooked and rested briefly before serving.

4 servings870 minSoutheast Asian

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Ingredients

Chicken pieces (Amount not stated; cover with the marinade)
Chilies (Amount not stated; adjust according to desired heat)
Shallots (Amount not stated)
Garlic (Amount not stated)
Lemongrass (Amount not stated)
Ginger (Amount not stated)
Galangal (Amount not stated)
0.5 cup Water (For blending the aromatics)
Curry powder (Amount not stated)
Ground coriander (Amount not stated)
Ground cumin (Amount not stated)
Cornstarch (Amount not stated)
Salt (Amount not stated)
Sugar (Amount not stated)
MSG (Amount not stated)
Fresh curry leaves (Pluck the leaves and mix them into the marinade; reserve a piece for each chicken piece before frying)
Neutral frying oil (For deep-frying; amount not stated)

Steps

1
Add the chilies, shallots, garlic, lemongrass, ginger, galangal, and ½ cup water to a blender.
2
Blend the aromatics and water until smooth. The galangal may be difficult for the blender to break down, so scrape the sides as needed.
3
Scrape the blended mixture into a bowl.
4
Add the curry powder, ground coriander, ground cumin, cornstarch, salt, sugar, and MSG to the blended mixture. Stir to make the marinade.
5
Pluck fresh curry leaves and mix them into the marinade. Wear gloves while handling the marinade if it contains a large amount of chilies, as it may be spicy.
6
Cover the chicken pieces 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 a deep fryer.
8
Heat the frying oil to around 350°F.
9
Place a piece of curry leaf on each piece of chicken.
10
Deep-fry the chicken in the hot oil until cooked through and fried. The source does not specify an exact frying time or internal temperature.
11
Optionally deep-fry a piece of leftover batter as a small chef snack, as shown in the source.
12
Let the fried chicken rest for two minutes, then serve.

Notes

The source does not provide quantities for the chicken, chilies, spices, seasonings, curry leaves, or frying oil, nor does it specify a frying duration or finished internal temperature. The creator notes that this chicken may be less crispy than double-fried chicken but has more flavor.