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Deep-fried Spicy Chicken

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Deep-fried Spicy Chicken

Serves : 6-8

Ingredients :

1.5kg whole chicken, cut into approximately 30 pieces
enough oil for deep-frying

Ingredients (A)
12 shallots, skinned, keep whole then smashed to release flavor
6 cloves garlic, skinned, keep whole then smashed to release flavor
6 stalks lemon grass, smashed
3 stalks curry leaves (use the leaves only)
2 pandan leaves, cut into 5cm lengths

Spices (B) (combine)
2 tablespoons meat curry powder
1 tablespoon turmeric powder
2 tablespoons Life Oyster Sauce
2 tablespoons ginger juice
1 tablespoon fish sauce
1 tablespoon Worcestershire sauce
1 teaspoon shopped coriander root (use only the root part)
2 tablespoons soft brown sugar
½ tablespoon salt or to taste

Method :

Combine all ingredients (A) together in a mixing bowl. Blend in spices (B) to mix. Add in the chicken pieces and marinate for 4-5 hours or preferably overnight in the refrigerator.
Heat enough oil in a wok until hot, deep-fry the marinated chicken pieces together with the curry leaves, pandan leaves, shallots, garlic and lemon grass in the hot oil. (All the condiments add fragrance to the oil hence the chicken will have an added aroma and taste better.) Do not put too many pieces of chicken in at a time. Do it in batches. Deep-fry until chicken turns golden brown and is cooked. Dish out and drain from oil. Serve immediately.

Asian Chicken Recipe
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