How to Make Crispy + Spiced Fried Chicken

by Huang Kitchen

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.

Supplies

  • 6 chicken whole legs
  • 2 Tablespoons all-purpose flour
  • 2 Bunches curry leaves
  • 1 Tablespoon dried chillies, ground
  • ½ Teaspoons turmeric powder
  • 3 Tablespoons salt
  • 1 Teaspoon sugar
  • 3 Tablespoons cornflour
  • 1 egg, lightly beaten
  • 2 Tablespoons meat curry powder
  • 10 Grams ginger, skinned (Coarsely Ground Ingredients)
  • 6 garlic, skinned (Coarsely Ground Ingredients)
  • 12 shallots, skinned (Coarsely Ground Ingredients)
  • 6 lemongrass (Coarsely Ground Ingredients)
  • 3 Tablespoons water (Coarsely Ground Ingredients)
  • 1 ½ Tablespoons coriander powder (Finely Ground Ingredients)
  • 1 ½ Tablespoons fennel powder (Finely Ground Ingredients)
  • 1 Tablespoon cumin powder (Finely Ground Ingredients)
  • Instructions

    Step 1

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

    Step 2

    Cut the chicken into medium size pieces or as desired.

    Step 3

    Have ready all the ingredients needed.

    Step 4

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

    Step 5

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

    Step 6

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

    Step 7

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

    Step 8

    Then mix in one egg.

    Step 9

    Followed by curry leaves and cornflour.

    Step 10

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

    Step 11

    Then add the fresh herb paste into the chicken pieces.

    Step 12

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

    Step 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.

    Step 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.

    Step 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.)

    Step 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.

    Step 17

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

    Step 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.

    Step 19

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

    Step 20

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

    Step 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!

    Step 22

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

    Step 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/