Malaysian Spiced Fried Chicken

Ingredients

• 1.5 kg Chicken Pieces (bone‑in, skin‑on thighs and drumsticks) (about 8 pieces, skin left on)
• 2 large stalks Lemongrass Stalks (white part only, minced)
• 2 cm Galangal (peeled and sliced)
• 2 cm Fresh Ginger (peeled and sliced)
• 6 cloves Garlic Cloves (peeled)
• 1 medium Onion (quartered)
• 10 leaves Curry Leaves (fresh)
• 5 whole Dry Red Chilies (deseeded, optional for heat)
• 1 tsp Turmeric Powder (ground)
• 1 tsp Chili Powder (for color and mild heat)
• 1 tsp Coriander Seeds (toasted and ground)
• 0.5 tsp White Pepper (ground)
• 0.5 tsp Fennel Seeds (ground)
• 0.5 tsp Cumin Powder (ground)
• 1 tsp Curry Powder (Malaysian blend)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Sugar (white granulated)
• 0.5 tsp MSG (Serbuk Rempah Hilal) (optional, enhances umami)
• 2 tbsp Cornstarch (for crispness)
• 1 large Egg (beaten, acts as glue)
• 200 ml Water (room temperature, for blending)
• 2 L Vegetable Oil (e.g., canola) (high smoke point for deep frying)

Instructions

1. Prepare Aromatics

   Mince the white part of the lemongrass, slice the galangal, ginger, garlic, onion, and roughly tear the curry leaves. Set aside.

   Time: PT10M

2. Blend Aromatics with Water

   Add the prepared aromatics, dry red chilies, and 200 ml water into the blender. Blend until a smooth but slightly fibrous paste forms.

   Time: PT5M

3. Strain the Paste

   Pour the blended mixture through a fine‑mesh strainer into a bowl, pressing with the back of a spoon to extract as much liquid as possible. Discard the solids.

   Time: PT5M

4. Combine Dry Spices

   In a separate bowl, whisk together turmeric, chili powder, ground coriander, white pepper, fennel, cumin, curry powder, salt, sugar, MSG, and cornstarch until evenly mixed.

   Time: PT5M

5. Marinate the Chicken

   Place the chicken pieces in a large bowl. Add the strained lemongrass liquid, the beaten egg, and the dry spice mix. Toss thoroughly so every piece is coated. Cover and refrigerate for at least 2 hours (or overnight) to let the flavors penetrate.

   Time: PT2H

6. Heat the Oil

   Fill the wok with oil to about 2 inches deep. Heat over medium‑high until the oil reaches 350°F (175°C). Use a thermometer to check.

   Time: PT10M

   Temperature: 350°F

7. Deep‑Fry the Chicken

   Carefully lower the marinated chicken pieces into the hot oil, working in batches to avoid crowding. Fry for 8‑10 minutes, turning once, until the coating is golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

8. Drain and Rest

   Remove the fried chicken with tongs and place on paper towels to drain excess oil. Let rest for 5 minutes before serving to allow the crust to set.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g