Malaysian Spiced Fried Chicken | Home Cooked: Malaysia
Love fried chicken? Enjoy this spicy, crispy version by Ili Sulaiman!
I'm using chicken wings today, but you can ought for drumsticks if you like. I've got seven pieces here. Add in blended items of shallots, ginger, garlic and chili. This is going to be the base of my spice. A tablespoon of curry powder, a teaspoon of tumeric powder, one tablespoon of corn flour goes in, and a really good pinch of salt. Fresh curry leaves straight in. Give that a really good mix. What you can do is actually do this in bulk, put it in the freezer, and then you can take it out whenever you feel like a snack. You need to let it marinate for at least half an hour. That's exactly what I'm going to do. I'm going to let it sit and do its thing and we'll come back and fry it up.
Half an hour later, my chicken is nicely marinated, so I'm just going to deep fry them. Every culture in Malaysia has their own version of fried chicken, and this is a great representation of my Indian and my Malay heritage. It really does smell like my grandmother's house. After turning it a couple of minutes on each side, you can start seeing the crust developing on the chicken. That's when you know it's time for you to pick them up. You can get this type of fried chicken that comes with all those crispy little bits of spice. I call them [[foreign language]. This is done and all that crispy bit. In our family, we fight over the crispy bits. There you have it, my version of a Malaysian spice fried chicken.