How to Make Crispy + Spiced Fried Chicken

Crispy spiced fried chicken is an all time Malaysian favourite dish & is so delectable. It's crunchy, juicy with a light crispy crust & bursting with aromatic flavours of fresh herbs and spices in it.

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How to Make Crispy + Spiced Fried Chicken Recipe
23 Steps
Ingredients
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1
First clean the chicken. Wash, coat and rub all-purpose flour into chicken. Then rinse and drain well.

First clean the chicken. Wash, coat and rub all-purpose flour into chicken. Then rinse and drain well.

2
Cut the chicken into medium size pieces or as desired.

Cut the chicken into medium size pieces or as desired.

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3
Have ready all the ingredients needed.

Have ready all the ingredients needed.

4
Blend coarsely lemongrass, shallots, garlic and ginger. Add a little water when grinding.

Blend coarsely lemongrass, shallots, garlic and ginger. Add a little water when grinding.

5
Transfer the coarsely blended spice into a bowl. Set aside for later use.

Transfer the coarsely blended spice into a bowl. Set aside for later use.

6
Next, blend finely the ketumbar, jintan manis and jintan putih seeds. You can also choose to buy these spices in powdered form.

Next, blend finely the ketumbar, jintan manis and jintan putih seeds. You can also choose to buy these spices in powdered form.

7
Mix well all coarsely and finely ground spices, chili paste and turmeric powder in a bowl.

Mix well all coarsely and finely ground spices, chili paste and turmeric powder in a bowl.

8
Then mix in one egg.

Then mix in one egg.

9
Followed by curry leaves and cornflour.

Followed by curry leaves and cornflour.

10
Mix everything until well combined. Add salt and sugar to taste.

Mix everything until well combined. Add salt and sugar to taste.

11
Then add the fresh herb paste into the chicken pieces.

Then add the fresh herb paste into the chicken pieces.

12
Mix with your hands until chicken is thoroughly covered with the aromatic spices and seasoning.

Mix with your hands until chicken is thoroughly covered with the aromatic spices and seasoning.

13
A long and sufficient marinating time is quite important so cover with plastic wrap and leave to marinate in the refrigerator for several hours, preferably overnight.

A long and sufficient marinating time is quite important so cover with plastic wrap and leave to marinate in the refrigerator for several hours, preferably overnight.

14
Remove marinated chicken from refrigerator 1 hour before frying so the inside of chicken meat isn't cold. Otherwise, we will end up with meat that is burnt on the outside but raw on the inside.

Remove marinated chicken from refrigerator 1 hour before frying so the inside of chicken meat isn't cold. Otherwise, we will end up with meat that is burnt on the outside but raw on the inside.

15
Heat up enough oil to fry the chicken over high heat. Oil is ready for frying when oil bubbles appear around the stick. (Or you can drop a small curry leaf in and it sizzles and bubbles.)

Heat up enough oil to fry the chicken over high heat. Oil is ready for frying when oil bubbles appear around the stick. (Or you can drop a small curry leaf in and it sizzles and bubbles.)

16
When oil is ready, fry some stalks of curry leaves for about 2-3 minutes over medium to low heat. Curry leaves release a strong curry-like fragrance with a citrus overtone.

When oil is ready, fry some stalks of curry leaves for about 2-3 minutes over medium to low heat. Curry leaves release a strong curry-like fragrance with a citrus overtone.

17
Then remove the fried curry leaves from the oil using a strainer. Set aside the fried curry leaves for garnishing.

Then remove the fried curry leaves from the oil using a strainer. Set aside the fried curry leaves for garnishing.

18
Next, put in marinated chicken into the curry leaves infused hot oil, piece by piece. In batches, deep fry for 15 to 20 minutes until chicken is crispy, golden brown in colour and juices run clear.

Next, put in marinated chicken into the curry leaves infused hot oil, piece by piece. In batches, deep fry for 15 to 20 minutes until chicken is crispy, golden brown in colour and juices run clear.

19
Once done, remove the fried chicken from oil using strainer.

Once done, remove the fried chicken from oil using strainer.

20
Drain the fried chicken on paper towel to remove excess oil.

Drain the fried chicken on paper towel to remove excess oil.

21
Also remove the fried spiced crumbs from the oil and set aside to drain off excess oil. Do not throw away these spiced crumbs as that is one of the tastiest part. And we're done!

Also remove the fried spiced crumbs from the oil and set aside to drain off excess oil. Do not throw away these spiced crumbs as that is one of the tastiest part. And we're done!

22
Serve them hot garnished with the fried curry leaves and crispy fried spiced crumbs for extra flavour.

Serve them hot garnished with the fried curry leaves and crispy fried spiced crumbs for extra flavour.

23
This crispy chicken is just perfect with some homemade Malaysia's traditional coconut rice. So ENJOY! For more, do visit http://www.huangkitchen.com/ayam-goreng-berempah/

This crispy chicken is just perfect with some homemade Malaysia's traditional coconut rice. So ENJOY! For more, do visit www.huangkitchen.com/ayam-gor…

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