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Golden brown Crispy Malaysian Fried Chicken, deep fried in a large pan
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Malaysian Crispy Fried Chicken

This mouthwatering dish combines the aromatic flavours of traditional Malaysian herbs and spices with the crispy and juicy goodness of fried chicken. Are you ready for an EPIC CRUNCH?
Course: Main Course
Cuisine: Asian, Malaysian
Keyword: crispy, dinner, lunch
Servings: 4

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.