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Malayan Fried Chicken (Aam Bampa)
Crispy, flavor‑packed Malayan‑style fried chicken marinated in a fragrant lemongrass‑shallot‑ginger paste, coated with cornflour and deep‑fried to golden perfection. Served with crunchy curry‑leaf beads, it pairs beautifully with coconut rice or plain steamed rice.
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Critical Success Points
- • Blending the aromatics into a smooth paste
- • Marinating the chicken for at least 2 hours
- • Maintaining oil temperature around 350°F (medium heat)
- • Not moving the chicken during the first minute of frying to form a crust
- • Carefully adding water‑loosened paste to hot oil for crispy beads
Safety Warnings
- • Hot oil can cause severe burns – use long tongs and keep a lid nearby.
- • Adding water to hot oil creates steam bursts; add slowly and stand back.
- • Wear gloves when handling turmeric to avoid staining skin.
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