Inche Kabin - Malaysian Fried Chicken

Method5 steps

1. 1

   Step 1: Blend the coconut milk (100 ml), shallots (200 gram) OR onion, white lemongrass (3 stalks) parts, eggs (2), marinade salt (1 1/2 tablespoon), curry powder (3 tablespoon), turmeric, chilli powder and cornstarch into a smooth paste.

   Uses 100 ml coconut milk · 200 gram shallot (or onion) · 3 stalks lemongrass, white parts only · 2 eggs · 1 1/2 tablespoon salt · 3 tablespoon curry powder · 2 teaspoon turmeric powder · 1 teaspoon chili powder

2. 2

   Step 2: Mix the 8–10 drumsticks with all the prepared marinade. Cover or seal in a zip-top bag and refrigerate overnight; the source permits at least 4 hours if an overnight marinade is not possible. The 16–20-wing alternative uses the same marinade instead of drumsticks.

   Refrigerated overnight chicken marinadeUses 8-10 chicken drumsticks (or 16-20 chicken wings) · smooth coconut-spice and egg marinade

3. 3

   Step 3: Keep the marinated chicken refrigerated while heating enough oil in a deep skillet over medium heat to about 175°C/350°F. The source uses about 1 inch of oil depth; take out only the chicken needed for each batch.

   Uses Oil for deep-frying (quantity unspecified)

4. 4

   Step 4: Fry the marinated chicken in batches, turning every 1–2 minutes. Drumsticks usually take 12–15 minutes per batch; wings usually take 10–12 minutes. Cook until golden and the thickest meat reaches 74°C/165°F away from bone.

   Fry one drumstick batch · 14 minUses refrigerated marinated chicken · heated deep-frying oil

5. 5

   Step 5: Drain the cooked chicken on a wire rack and let it cool for 10 minutes before serving.

   Cool fried chicken on rack · 10 minUses fully cooked fried chicken