Author: Dailycookingquest/Photo credit to dailycookingquest.com
These Malaysian fried chicken are bursting with flavors from coconut milk, lemongrass, shallot, and curry powder. Serve with nasi lemak sambal and coconut rice.
Ingredients
8-10 chicken drumsticks (or 16-20 chicken wings)
enough oil for deep frying (Note 1)
Marinating sauce
100 ml coconut milk
200 gram shallot (or onion)
3 lemongrass, white parts only
2 eggs
1½ tablespoon salt
3 tablespoon curry powder
2 teaspoon turmeric powder
1 teaspoon chili powder
6 tablespoon corn starch
Instructions
Place all ingredients for marinating sauce in a blender and puree into a smooth paste.
Transfer the marinating paste to a large gallon size ziplock bag, along with chicken drumsticks/wings. Marinate in the fridge overnight.
Before frying the chicken, take them out from the fridge and return to room temperature.
Heat one inch of oil in a pot for deep frying. Once the oil is hot (175 Celsius/350 Fahrenheit), fry the chicken until the skin is deep golden brown and the inside is fully cooked. It takes about 12-15 minutes for drumsticks and about 10-12 minutes for wings. (Note 2)
Drain fried chicken on a wire rack over a baking sheet. Wait for 10 minutes before serving.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/inche-kabin-malaysian-fried-chicken/