Grandar Rampa (Malaysian Deep Fried Chicken) with Sambal Mayonnaise

Ingredients

• 1.5 kg Bone‑in chicken pieces (drumsticks, thighs, wings) (Preferably skin on for extra crispiness)
• 1 tablespoon Coriander seeds (Toasted until golden)
• 1 tablespoon Fennel seeds (Toasted until fragrant)
• 1 tablespoon Curry powder (homemade or store‑bought) (Freshly toasted mix from the transcript)
• 0.9 tablespoon Chili powder (chimi) (Just under a tablespoon for colour and heat)
• 2 stalks Lemongrass (Hard ends trimmed, finely sliced)
• 2 cm Galangal (Peeled and finely chopped)
• 2 cm Fresh ginger (Peeled and finely chopped)
• 4 pieces Garlic cloves (Peeled, stems removed)
• 2 pieces Shallots (Peeled and roughly chopped)
• 5 pieces Candlenuts (Toasted lightly)
• 6 pieces Dried red chilies (Kashmiri + regular) (Soaked, then blended)
• 12 pieces Curry leaves (Fresh, stems removed; added to marinade and fried later for crunch)
• 2 tablespoons Corn flour (cornstarch) (Mixed into the wet marinade to help coating adhere)
• 1 large Egg (Beaten, mixed into leftover marinade for extra crispy bits)
• 1 teaspoon Salt (Adjust to taste)
• 2 liters Vegetable oil (high smoke point) (For deep frying; keep at ~160°C)
• ½ cup Mayonnaise (Base for sambal mayo)
• 1 tablespoon Lime juice (Freshly squeezed)
• 2 tablespoons Sambal (store‑bought or homemade) (Spicy chili paste mixed into mayo)

Instructions

1. Toast whole spices

   Heat a dry skillet over medium heat. Add coriander seeds and fennel seeds, stirring constantly until they turn golden and aromatic, about 3‑4 minutes.

   Time: PT5M

2. Grind toasted spices

   Transfer the toasted seeds to a mortar and pestle (or spice grinder) and pound/grind until a fine powder forms, roughly 1 tablespoon total.

   Time: PT5M

3. Combine dry spice mix

   In a bowl, mix the freshly ground coriander‑fennel powder with 1 tbsp curry powder and just under 1 tbsp chili powder (chimi). Set aside.

   Time: PT3M

4. Prep aromatics

   Trim hard ends off lemongrass and slice finely. Peel and finely chop galangal, ginger, garlic (remove stems), shallots, and candlenuts. Roughly chop the curry leaves.

   Time: PT10M

5. Blend wet ingredients

   Add the chopped lemongrass, galangal, ginger, garlic, shallots, candlenuts, and soaked dried chilies to a blender. Blend until a coarse paste forms (about 30 seconds).

   Time: PT5M

6. Combine wet and dry marinades

   Transfer the blended paste to the bowl with the dry spice mix. Fold together until fully incorporated.

   Time: PT5M

7. Marinate the chicken

   Place the chicken pieces in a large zip‑top bag or bowl. Pour the full marinade over the chicken, add 2 tbsp corn flour, and toss to coat evenly. Add the remaining curry leaves (reserve a few for garnish). Cover and refrigerate for at least 30 minutes, preferably 1 hour or overnight.

   Time: PT30M

8. Heat oil for frying

   Fill the deep‑fry pot with vegetable oil to a depth of ~5 cm. Heat to 160 °C (320 °F). Use the digital thermometer to monitor.

   Time: PT10M

   Temperature: 160°C

9. First fry (cook through)

   Working in small batches, gently lower the marinated chicken into the oil. Fry for 8‑10 minutes until the meat is cooked through (internal temp 70 °C). Remove and set on a tray lined with paper towels.

   Time: PT10M

   Temperature: 160°C

10. Crisp the coating

    Increase oil temperature to 180 °C (350 °F). Return the chicken pieces for a second fry of 2‑3 minutes until the exterior is deep golden and crunchy. Transfer to paper towels.

    Time: PT5M

    Temperature: 180°C

11. Fry leftover crispy bits

    Mix the leftover marinade with the beaten egg. Drop spoonfuls into the hot oil and fry until crisp (about 30 seconds). Drain on paper towels; these will be used as garnish.

    Time: PT5M

    Temperature: 180°C

12. Prepare sambal mayonnaise

    In a small bowl, combine ½ cup mayonnaise, 2 tbsp sambal, and 1 tbsp fresh lime juice. Stir until smooth.

    Time: PT5M

13. Plate and serve

    Arrange the fried chicken on a serving platter. Sprinkle the fried egg‑marinade bits and fresh curry leaves over the top. Serve with a bowl of sambal mayonnaise for dipping.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bone‑in chicken pieces (drumsticks, thighs, wings): Boneless chicken thighs (adjust cooking time)
• Instead of Coriander seeds: Coriander powder (use half the amount)
• Instead of Fennel seeds: Anise seeds
• Instead of Curry powder (homemade or store‑bought): Garam masala
• Instead of Chili powder (chimi): Paprika + cayenne mix
• Instead of Lemongrass: Lemon zest
• Instead of Galangal: Ginger (less citrus)
• Instead of Fresh ginger: Ground ginger (¼ tsp)
• Instead of Garlic cloves: Garlic paste (½ tsp)
• Instead of Shallots: Red onion (½)
• Instead of Candlenuts: Macadamia nuts (same amount)
• Instead of Dried red chilies (Kashmiri + regular): Paprika + cayenne blend
• Instead of Curry leaves: Thai basil (different flavor)
• Instead of Corn flour (cornstarch): Rice flour
• Instead of Egg: Aquafaba (¼ cup)
• Instead of Salt: Soy sauce (½ tsp, adds umami)
• Instead of Vegetable oil (high smoke point): Peanut oil, sunflower oil
• Instead of Mayonnaise: Greek yogurt (same amount)
• Instead of Lime juice: Rice vinegar (½ tbsp)
• Instead of Sambal (store‑bought or homemade): Sriracha (1 tbsp)

Equipment Needed

• Large skillet or deep fryer
• Digital thermometer (Thermapen)
• Blender or food processor
• Mortar & pestle or spice grinder
• Mixing bowls
• Baking tray with wire rack (optional)
• Paper towels
• Oven (optional)
• Measuring spoons
• Knife and cutting board
• Whisk (optional)

Critical Steps — Do Not Skip

• Toasting and grinding whole spices to release aroma.
• Maintaining oil temperature at 160 °C for the first fry and 180 °C for crisping.
• Marinating the chicken long enough for flavor penetration.
• Frying in small batches to avoid temperature drop.

Chef Tips from the Video

• Use fresh curry leaves – they add a unique aromatic crunch that dried leaves lack.
• For extra crispness, add a second dip: after the first fry, dip the chicken briefly in beaten egg, then back into the dry spice mix before the final fry.
• If you lack a deep fryer, a heavy‑bottomed pot with a thermometer works just as well.

Troubleshooting

Storage

Refrigerator: Store leftover chicken in an airtight container for up to 2 days; reheat in a hot oven to retain crispness.

Freezer: Fried chicken can be frozen for up to 1 month. Thaw overnight and reheat in a 190 °C oven.

Room temperature: Sambal mayonnaise should be kept refrigerated; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the sambal mayonnaise up to 24 hours ahead; keep refrigerated.
• Fry the chicken in batches and keep warm in a low oven (120 °C) while finishing the rest.