This Malaysian version of deep fried chicken is marinated with traditional Malay herbs and spices which is very aromatic and packed with full of flavour. Delectably crunchy and juicy, it exudes a robust of flavours from its herbs and spices. It is best served with hot steamed rice or with nasi lemak.
INGREDIENTS
- 8 chicken drumsticks
- 2 lemongrass (blended)
- 1 inch galangal (blended)
- 1 inch ginger (blended)
- ½ tsp turmeric powder
- 2 tbsp meat curry powder
- 1 egg
- 3 tbsp cornflour
- 2 stalk curry leaves
- 1 tbsp coriander seeds
- 1 tbsp salt
- 3 cups of oil
HOW TO MAKE
- Blend the lemongrass, galangal & ginger.
- Mix all the ingredients well (except the oil) and marinate chicken for at least 20 minutes or better overnight.
- Heat oil in a wok and deep fry the chicken for about 15-20 min on medium heat until golden brown and fully cooked (as chicken drumsticks may take longer to cook, please ensure you check inside to see if it’s well done).
- Drain the fried chicken on paper towel to remove excess oil.
- Remove the fried spiced crumbs from the oil and set aside to drain off excess oil.
- Serve hot and garnish with the fried curry leaves and crispy fried crumbs for extra flavour.
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