Crispy Spiced Chicken with Sambal Belacan
Crispy Spiced Chicken with Sambal Belacan
Get this quick and easy chicken recipe by Martin Yan from Back to Basics.
  • Technique Deep Frying
  • Preparation Time 3 hours 20 minutes
  • Cooking Time 15 minutes
  • Yield 8 servings
As seen on Back to Basics
Ingredients
  • For Crispy Spiced Chicken:
  • 5 kilograms Chicken thighs, cut into pieces
  • 1 kilogram Palm oil for deep frying
  • 10 stalks Lemongrass
  • 2 cm fresh Ginger root
  • 5 cm Galangal
  • 3 cm fresh Turmeric root
  • 5 cloves Garlic
  • 1 tablespoon Fennel seeds
  • 1 tablespoon Cumin seeds
  • 1 tablespoon Coriander seeds
  • ½ tablespoon Sea salt
  • ½ tablespoon White pepper
  • ½ tablespoon Brown sugar
  • 2 tablespoons Corn flour
  • Sambal Belacan:
  • 50 grams Green chilli padi
  • 100 grams Red chillies
  • 100 grams Tamarind paste, soaked in 100 ml water, de-seeded
  • 3 Kasturi lime, juiced
  • ½ teaspoon Salt
  • 2 tablespoons Brown sugar
  • 50 grams Belacan (Shrimp paste), roasted
Method
  1. To prepare Crispy Spiced Chicken:
  2. Blend together lemongrass, ginger root, galangal, turmeric root, garlic, fennel seeds, cumin seeds, coriander seeds, salt, white, pepper, brown sugar and corn flour until a smooth consistency is achieved
  3. Add oil if required, to smoothen the blending process
  4. Transfer the spice mixture into a stainless steel bowl, then add chicken pieces
  5. Leave to marinate in the refrigerator for at least 2 hours, or overnight
  6. Heat palm oil in a wok over high heat
  7. When the oil is very hot, fry the chicken pieces one by one until golden brown
  8. Serve immediately
  1. To make Sambal Belacan (Shrimp paste):
  2. Mix all ingredients together in a food processor and blend until smooth
  3. Serve as a conditment to meals

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