Turmeric chicken- easy Malaysian fried chicken recipe
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Today, I prepared a simple
Today, I prepared a simple and delicious Malaysian-style turmeric chicken.
While some people may not prefer deep-fried food, I occasionally enjoy it.
To enhance the flavors, I marinated the chicken overnight with turmeric, other spices, and yogurt, ensuring a rich taste throughout the meat.
I deep-fried the chicken twice to achieve ultimate crispiness, yielding results similar to the fried chicken in local Malay and Mamak restaurants.
You should try this recipe if you're craving this authentic Malaysian flavor. It's easy to follow with readily available ingredients.
Happy cooking!
=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/turmeric-c... )
Ingredients A
1kg of chicken drummette
1 tbsp minced garlic
2 tbsp ground turmeric
1 tsp salt
1 tbsp Malaysian curry powder
1 tsp chili powder
1 tsp ground coriander (optional)
1 tbsp light soy sauce
2 tbsp of plain yogurt
Ingredients B
1 handful of curry leaves
Oil for deep-frying
Method
Marinate the chicken
- Combine the chicken pieces with all other ingredients in Ingredients A. It's advisable to wear disposable gloves to avoid stubborn turmeric stains. Using your hands, thoroughly blend the spices and seasoning into the chicken, ensuring every piece is covered.
- Transfer the chicken to a sealed bag, or place it in a covered bowl. Allow the chicken to marinate in the refrigerator for at least half a day or overnight.
Deep-fry the chicken
- Heat oil in a medium saucepan or wok over medium-high heat.
- Deep-fry the curry, leave until crispy, remove, and drain.
- Fry the chicken at 175°C/345°F.. Cook each batch for approximately 5-7 minutes until the chicken turns a light golden brown with a vibrant yellow hue and the exterior becomes crunchy.
- Once done, remove the chicken from the oil, allow it to drain in a colander, and wait a few minutes for the excess oil to drip away.
- Return the chicken pieces to the oil and increase the temperature to 190°C/375°F. Deep-fry the chicken for a second time, for about half a minute, or until they achieve a darker golden color.
Remove the chicken from the oil and allow it to drain in a colander, or place it on a paper towel.
Serve the turmeric chicken alongside the fried curry leaves for a delightful meal.
=======================================
Website: https://tasteasianfood.com/
Facebook: TasteOfAsianFood
Twitter: KwanKaPang
Pinterest: kwankapang
Instagram: kwankapang
While some people may not prefer deep-fried food, I occasionally enjoy it.
To enhance the flavors, I marinated the chicken overnight with turmeric, other spices, and yogurt, ensuring a rich taste throughout the meat.
I deep-fried the chicken twice to achieve ultimate crispiness, yielding results similar to the fried chicken in local Malay and Mamak restaurants.
You should try this recipe if you're craving this authentic Malaysian flavor. It's easy to follow with readily available ingredients.
Happy cooking!
=======================================
Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/turmeric-c... )
Ingredients A
1kg of chicken drummette
1 tbsp minced garlic
2 tbsp ground turmeric
1 tsp salt
1 tbsp Malaysian curry powder
1 tsp chili powder
1 tsp ground coriander (optional)
1 tbsp light soy sauce
2 tbsp of plain yogurt
Ingredients B
1 handful of curry leaves
Oil for deep-frying
Method
Marinate the chicken
- Combine the chicken pieces with all other ingredients in Ingredients A. It's advisable to wear disposable gloves to avoid stubborn turmeric stains. Using your hands, thoroughly blend the spices and seasoning into the chicken, ensuring every piece is covered.
- Transfer the chicken to a sealed bag, or place it in a covered bowl. Allow the chicken to marinate in the refrigerator for at least half a day or overnight.
Deep-fry the chicken
- Heat oil in a medium saucepan or wok over medium-high heat.
- Deep-fry the curry, leave until crispy, remove, and drain.
- Fry the chicken at 175°C/345°F.. Cook each batch for approximately 5-7 minutes until the chicken turns a light golden brown with a vibrant yellow hue and the exterior becomes crunchy.
- Once done, remove the chicken from the oil, allow it to drain in a colander, and wait a few minutes for the excess oil to drip away.
- Return the chicken pieces to the oil and increase the temperature to 190°C/375°F. Deep-fry the chicken for a second time, for about half a minute, or until they achieve a darker golden color.
Remove the chicken from the oil and allow it to drain in a colander, or place it on a paper towel.
Serve the turmeric chicken alongside the fried curry leaves for a delightful meal.
=======================================
Website: https://tasteasianfood.com/
Facebook: TasteOfAsianFood
Twitter: KwanKaPang
Pinterest: kwankapang
Instagram: kwankapang
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در تاریخ 1402/04/28 منتشر شده
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