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

Ingredient Substitutions

• Instead of Chicken Pieces (bone‑in, skin‑on thighs and drumsticks): Chicken breast (less juicy)
• Instead of Lemongrass Stalks: Lemon zest + ginger
• Instead of Galangal: Ginger
• Instead of Fresh Ginger: Galangal
• Instead of Garlic Cloves: Garlic powder
• Instead of Onion: Shallots
• Instead of Curry Leaves: Kaffir lime leaves
• Instead of Dry Red Chilies: Chili powder
• Instead of Turmeric Powder: Fresh turmeric
• Instead of Chili Powder: Paprika
• Instead of Coriander Seeds: Ground coriander
• Instead of White Pepper: Black pepper
• Instead of Fennel Seeds: Anise seed
• Instead of Cumin Powder: Coriander
• Instead of Curry Powder: Garam masala
• Instead of Salt: Soy sauce (adds flavor)
• Instead of Sugar: Honey
• Instead of MSG (Serbuk Rempah Hilal): Chicken bouillon
• Instead of Cornstarch: Potato starch
• Instead of Egg: Flax egg
• Instead of Water: Chicken broth
• Instead of Vegetable Oil (e.g., canola): Peanut oil

Equipment Needed

• Blender
• Fine Mesh Strainer
• Large Mixing Bowl
• Wok or Deep Pot
• Tongs
• Thermometer
• Paper Towels
• Plate or Tray
• Cutting Board
• Chef’s Knife

Critical Steps — Do Not Skip

• Strain the paste to remove excess water
• Marinate the chicken for at least 2 hours
• Heat oil to 350°F before frying
• Fry until internal temperature reaches 165°F

Chef Tips from the Video

• Use fresh lemongrass and curry leaves for authentic aroma
• Pat the marinated chicken dry with paper towels before frying to reduce splatter
• A heavy‑bottomed wok distributes heat evenly, giving a uniform crust

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days

Freezer: Cool completely, then freeze in a sealed bag for up to 2 months

Room temperature: Do not leave at room temperature longer than 2 hours

Make-Ahead Tips

• Prepare the spice blend and store in an airtight jar for up to 1 month
• Marinate the chicken the night before for maximum flavor
• Strain the aromatics and keep the liquid refrigerated for up to 24 hours