Malayan Fried Chicken (Aam Bampa)

Ingredients

• 6 stalks Lemongrass (white tender part) (Use only the white stem; discard the tough outer layers)
• 11 pieces Shallots (Peeled and roughly chopped)
• 5 cloves Garlic (Peeled)
• 20 grams Young ginger (Peeled and roughly chopped)
• 100 ml Water (for blending) (Helps create a smooth paste)
• 3 pieces Chicken leg quarters (drumstick + thigh) (Cut each in half to create 6 pieces; skin on)
• 1 tablespoon Coriander powder
• 1.5 tablespoons Meat curry powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Chili powder
• 0.5 teaspoon Turmeric powder
• 1 piece Egg (Beaten)
• 2 sprigs Curry leaves (Fresh; also reserve 3 sprigs for oil flavor)
• 2 teaspoons Salt
• 6.5 tablespoons Cornflour (cornstarch) (For a light, crispy coating)
• 1.5 liters Vegetable oil (for deep‑frying) (Neutral oil with high smoke point)
• 2 tablespoons Water (for crispy beads) (Adds moisture to the leftover paste)

Instructions

1. Make aromatics paste

   Combine lemongrass stalks, shallots, garlic, young ginger and 100 ml water in a blender. Blend until a smooth paste forms.

   Time: PT10M

2. Prep chicken

   Trim any excess skin, then cut each chicken leg quarter in half (drumstick and thigh). Place the pieces in a large bowl.

   Time: PT5M

3. Marinate chicken

   Add the aromatics paste to the chicken, then stir in coriander powder, meat curry powder, cumin, chili, turmeric, 2 tsp salt, 1 beaten egg, 2 sprigs fresh curry leaves, and 6‑7 Tbsp cornflour. Mix until every piece is evenly coated.

   Time: PT5M

4. Marination time

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let flavors penetrate.

   Time: PT2H

5. Heat oil

   Pour 1.5 L vegetable oil into a deep pot or wok. Heat over medium heat until it reaches about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Flavor oil with curry leaves

   Add 3 sprigs fresh curry leaves to the hot oil. Fry for 20‑30 seconds until fragrant, then remove with a slotted spoon.

   Time: PT30S

   Temperature: 350°F

7. Fry chicken – first batch

   Working in batches of 2‑3 pieces, place chicken skin‑side down in the oil. Fry without moving for about 1 minute to form a crust, then gently turn every 1‑2 minutes. Total fry time 12‑15 minutes per batch, adjusting for piece thickness.

   Time: PT15M

   Temperature: 350°F

8. Drain fried chicken

   Remove cooked pieces with a slotted spoon and place on paper towels to absorb excess oil.

   Time: PT2M

9. Fry remaining batches

   Repeat step 7‑8 until all chicken is cooked.

   Time: PT10M

   Temperature: 350°F

10. Crispy paste beads

    Add 2 Tbsp water to the leftover aromatics‑marinade paste in the bowl, stir to loosen, then carefully drizzle the mixture into the hot oil. Stir constantly; the beads will turn dark brown and become super‑crisp.

    Time: PT5M

    Temperature: 350°F

11. Final drain and serve

    Remove the crispy beads with a slotted spoon, drain on paper towels, and serve the fried chicken hot, garnished with the fried curry leaves.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g