Malaysian Spiced Crispy Chicken  

Wed, 12 June 2024

Ingredients 

 * 1kg?chicken cut into small pieces or can use boneless chicken Thigh 

Toasted spices: 

* 2 tsp coriander seeds 

* 2 tsp cumin seeds 

* 1 tsp fennel seeds 

Spiced Paste: 

* 3 garlic cloves 

* 1 thumb size ginger 

* 1 thumb size galangal ( optional) 

* 1 1/2 tsp curry powder? 

* 1 lemongrass , white part only? 

* 1 tsp turmeric powder 

* 2 small shallots? 

* 1 1/2 tsp cooking 

* 1/2 tsp chili flakes 

* 2 tsp brown sugar 

* 1/2 can coconut milk 

Cooking: 

* 1/2 cup cornflour / gluten free flour 

* 1.5litre vegetable oil 

Method: 

* Toast spices: Toast spices in a small non stick pan over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into pestle mortar or small food spiced ?processor.? 

* Spiced paste: Add remaining Curry Paste ingredients and blend until smooth.? 

* Marinate: Pour Curry Paste over chicken in a container or mixing bowl, Toss to coat until well bind, then marinate for 24 hours in the fridge.? 

* Cornflour coating: Add cornflour to chicken and toss to coat - it will thicken the paste, this is what makes the crispy coating.? 

* Heat vegetable oil in large deep pan bring it to 160c.? 

* Carefully place 3 pieces of chicken in, do not touch for 2 min (to let crust adhere). Oil temperature should you can increase the heat increase heat if needed.? 

* Fry for 5-7 minutes until deep golden brown and internal temperature at thickest part is 75°C or fully cooked. 

* Repeat this process until all chicken is cooked. 

* Serve immediately, sprinkled with curry leaves and garlic-chilli garnish or chili mayo