Simple Malaysian Fried Chicken Recipes

MALAYSIAN BELACAN FRIED CHICKEN

Steps:

• Rinse the chicken with water and pat dry with paper towels. Set aside. Prepare the cilantro juice by cutting off the bottom 2-inch part of cilantro (the stems). Using a mortar and pestle, pound the stems and extract the juice from the stems using your hand.
• In a big bowl, whisk the shrimp sauce, sugar, egg white, sesame oil, cilantro juice, corn starch and flour together until smooth. Add the chicken, coat well and marinate for at least 4-6 hours.
• When ready, heat up a pot of cooking oil or use a deep fryer. Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
• Serve the fried chicken immediately with chili sauce.

AYAM GORENG (MALAYSIAN FRIED CHICKEN)

Steps:

• Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
• Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
• Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.

SIMPLE MALAYSIAN FRIED CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

SIMPLE STIR FRIED MALAYSIAN CHICKEN RECIPE

Steps:

• Toss the chicken pieces with 2 tablespoons of fish sauce and 1 tablespoon of hot chili sambal.
• Heat the oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken and brown for 4 minutes on one side.
• Stir the chicken and add the onion to the pan. Stir-fry the chicken and onions for 2 minutes.
• Meanwhile, whisk together the sugar, vinegar, water, garlic, ginger, and remaining 1 tablespoon of fish sauce and 1 tablespoon of chili sambal.
• Pour the sauce into the pan and add the scallions. Cook for 2 more minutes to soften the scallions. Serve hot with lots of jasmine rice.