Inche Kabin - Malaysian Fried Chicken
These Malaysian fried chicken are bursting with flavors from coconut milk, lemongrass, shallot, and curry powder. Serve with nasi lemak sambal and coconut rice.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8-10 chicken drumsticks (or 16-20 chicken wings)
- enough oil for deep frying (Note 1)
- 100 ml coconut milk
- 200 gram shallot (or onion)
- 3 lemongrass, white parts only
- 2 eggs
- 1 1/2 tablespoon salt
- 3 tablespoon curry powder
- 2 teaspoon turmeric powder
- 1 teaspoon chili powder
- 6 tablespoon corn starch
Instructions
- 1
Place all ingredients for marinating sauce in a blender and puree into a smooth paste.
- 2
Transfer the marinating paste to a large gallon size ziplock bag, along with chicken drumsticks/wings. Marinate in the fridge overnight.
- 3
Before frying the chicken, take them out from the fridge and return to room temperature.
- 4
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)
- 5
Drain fried chicken on a wire rack over a baking sheet. Wait for 10 minutes before serving.