Fried Chicken
Fried Chicken
Ingredients
For the Paste
- 30 g garlic, peeled
- 30 g ginger, peeled
- 30 g galangal, peeled
- 1 stick lemongrass, chopped
- 2 red chilies, chopped
- 50 g curry leaves, leaves only
- 1 splash water, for blending
For Seasoning
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
For the Chicken
- 1 whole chicken, cut into pieces
For the Coating
- 2 tablespoons cornstarch
- 2 tablespoons flour
For Frying
- as needed oil, for deep frying
Instructions
- 1
Add the peeled garlic (30g), peeled ginger (30g), peeled galangal (30g), chopped lemongrass (1 stick), chopped red chilies (2), and curry leaves (50g) to a blender. Add a splash of water to aid blending. Blend all the ingredients until a smooth paste is formed.
⏱️ 10 min
- 2
Place the cut chicken pieces in a large bowl. Add the prepared paste to the chicken. Sprinkle in the turmeric powder (1 teaspoon), chili powder (1 teaspoon), cumin powder (1 teaspoon), salt (1/2 teaspoon), and sugar (1/2 teaspoon). Mix thoroughly with your hands, ensuring every piece of chicken is fully coated with the marinade.
⏱️ 10 min
- 3
To the same bowl with the marinated chicken, add the cornstarch (2 tablespoons) and flour (2 tablespoons). Mix again until the chicken pieces are evenly coated with the dry mixture.
⏱️ 5 min
- 4
Heat a generous amount of oil in a wok or deep pot over medium-high heat. Once the oil is hot, carefully place the coated chicken pieces into the oil. Fry until the chicken is golden brown and crispy on all sides and cooked through, about 5-7 minutes per side depending on chicken piece size. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 20 min
- 5
Remove the fried chicken from the oil and drain any excess oil on a wire rack or paper towels. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken
For the Paste
- 30 g garlic, peeled
- 30 g ginger, peeled
- 30 g galangal, peeled
- 1 stick lemongrass, chopped
- 2 red chilies, chopped
- 50 g curry leaves, leaves only
- 1 splash water, for blending
For Seasoning
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
For the Chicken
- 1 whole chicken, cut into pieces
For the Coating
- 2 tablespoons cornstarch
- 2 tablespoons flour
For Frying
- as needed oil, for deep frying
Instructions
- 1
Add the peeled garlic (30g), peeled ginger (30g), peeled galangal (30g), chopped lemongrass (1 stick), chopped red chilies (2), and curry leaves (50g) to a blender. Add a splash of water to aid blending. Blend all the ingredients until a smooth paste is formed.
⏱️ 10 min - 2
Place the cut chicken pieces in a large bowl. Add the prepared paste to the chicken. Sprinkle in the turmeric powder (1 teaspoon), chili powder (1 teaspoon), cumin powder (1 teaspoon), salt (1/2 teaspoon), and sugar (1/2 teaspoon). Mix thoroughly with your hands, ensuring every piece of chicken is fully coated with the marinade.
⏱️ 10 min - 3
To the same bowl with the marinated chicken, add the cornstarch (2 tablespoons) and flour (2 tablespoons). Mix again until the chicken pieces are evenly coated with the dry mixture.
⏱️ 5 min - 4
Heat a generous amount of oil in a wok or deep pot over medium-high heat. Once the oil is hot, carefully place the coated chicken pieces into the oil. Fry until the chicken is golden brown and crispy on all sides and cooked through, about 5-7 minutes per side depending on chicken piece size. Ensure the internal temperature reaches 165°F (74°C).
⏱️ 20 min - 5
Remove the fried chicken from the oil and drain any excess oil on a wire rack or paper towels. Serve immediately.