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