Are you ready for an EPIC CRUNCH? Malaysian cuisine is renowned for its diverse and tantalizing flavors, and one dish that stands out among its culinary treasures is Malaysian Crispy Fried Chicken. This mouthwatering dish is a testament to the rich tapestry of Malaysian gastronomy, blending an array of aromatic spices and tender chicken to create a symphony of taste and texture
At the heart of this delectable recipe lies a perfect union of spices and marination. The chicken thighs, the star of the dish, are marinated with a mixture of garlic, ginger, and a medley of spices, imparting an intense and fragrant flavour to the chicken, thus infusing it with the essence of Malaysian cuisine.
After the chicken has been marinated, it is coated with a seasoned flour mixture. This mixture combines plain flour, cornstarch, and an array of spices that mirror those used in the marinade. To achieve that iconic crispiness, the coated chicken is dunked into water and then coated with the seasoned flour mixture once again.
This double-coating process creates a crust that is not only crispy but also incredibly flavourful, as it locks in the rich spices from the marinade. This ensures that the chicken develops a thick and irresistibly crunchy crust when fried, elevating the dish to a whole new level.
The cooking process involves deep frying the chicken at 180°C, to ensure that the chicken cooks evenly and achieves that beautiful golden-brown hue. The chicken is fried for approximately 18-20 minutes, with occasional turning, until it is cooked through and the crust reaches the perfect level of crispiness.
Once the chicken is ready, it is removed from the hot oil and allowed to rest. This step is crucial to ensure that the chicken remains moist and tender. Allowing the chicken to rest for a few minutes before serving allows the juices to redistribute, ensuring that every bite is a succulent and flavourful experience.
The result? A symphony of flavours and textures that will transport your taste buds straight to the heart of Malaysia. Each bite of the Malaysian Crispy Fried Chicken is a harmonious blend of tender, juicy chicken and a crispy, spice-infused crust. The marriage of the marination and double coating method creates a dish that’s bursting with flavour and character. So let’s get to it!
Watch How To Make It
Malaysian Crispy Fried Chicken
Ingredients
- 900 g chicken thigh
- vegetable oil for frying
Marinate
- 2 cloves garlic
- 1 inch ginger
- 1 tsp curry powder
- 1 tsp chilli powder
- 1 tsp salt
- 1/2 tsp coriander powder
- 1/2 tsp white pepper powder
- 1/2 tsp black pepper powder
- 1/2 cup water
Flour Mixture
- 3 1/2 cups plain flour
- 1 cup cornstarch
- 1 tbsp curry powder
- 1 tbsp chilli powder
- 1 tbsp salt
- 1 tbsp coriander powder
- 1 tsp white pepper powder
- 1 tsp black pepper powder
- 1 tsp baking soda
Instructions
- Place the chicken thighs in a large bowl and add in the marinate ingredients. Make sure the chicken is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- In a separate bowl, combine the flour mixture and mix well.
- Remove each chicken thigh from the marinate and coat it in the seasoned flour mixture, making sure to coat it thoroughly.
- Dunk the coated chicken into water, and coat it another time. This double coating method creates a thicker and crunchier crust.
- In a large pan, heat vegetable oil to medium high at 180°C. The oil should be deep enough to fully submerge the chicken pieces.Pro Tip: Dip a kitchen chopstick in the oil and if bubbles surround the entire chopstick in a flurry, the oil temperature is about 180°C.
- Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding the pan. Fry the chicken for about 18-20 minutes, turning occasionally, until it is golden brown and cooked through.
- Once the chicken is cooked, remove it from the oil using tongs. Place the fried chicken on a wire rack or paper towels to drain any excess oil. Allow the chicken to rest for a few minutes before serving.Pro Tip: Allow the chicken to rest for a few minutes before serving. This helps the juices redistribute and ensures a moist and tender final result.