The Six O'Clock Show

Join Brian & Katja on Weekdays from 6pm

Catch up on Virgin Media Player

Malaysian Spiced Crispy Chicken  

Wed, 12 June 2024

Malaysian Spiced Crispy Chicken  

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 

 

More Recipes

Barbecue Chicken Wrap

Barbecue Chicken Wrap

Wed, 11 June 2025

Chef Sham Hanifa

View More.

Baked Salmon Sushi Cups

Baked Salmon Sushi Cups

Tue, 10 June 2025

Chef Aisling Larkin

View More.

Vietnamese Beef Salad

Vietnamese Beef Salad

Tue, 3 June 2025

Chef: Neil Mulholland

View More.