Spicy Fried Chicken Mamak Style
Ingredients
- 1 whole chicken, cut into 12 pieces
- 1 clove garlic
- 3 large red onions
- 20g ginger
- 4 stalks lemongrass
- 15g galangal
- 2 stalks curry leaves, leaves only
- 2 tablespoons chicken or meat curry powder
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon black pepper
- Cooking oil, enough to fill the wok about 3cm deep
Preparation
In a blender, add garlic, red onions, ginger, lemongrass, and galangal, and blend until smooth. If necessary, add a little water to help the blending process. Pour the mixture into a bowl.
Add curry leaves, curry powder, chicken stock powder, sugar, salt, and black pepper to the mixture. Stir until well combined.
Add the chicken to the mixture and coat evenly. Cover and refrigerate for at least 2 hours or preferably overnight.
Heat oil in a wok until it reaches 180°C to 200°C.
Carefully add the chicken to the hot oil in batches, do not overcrowd the wok. Flip every 4 to 5 minutes to ensure even cooking.
Cook until the chicken skin is dark golden brown and the internal temperature is between 66°C and 73°C, which should take about 15 to 20 minutes depending on size.
Rest the cooked spicy fried chicken on paper towels to drain excess oil before serving.
