Malaysian Belacan Fried Chicken

Method4 steps

1. 1

   Step 1: Pat all 6 chicken drumsticks dry and keep them refrigerated while preparing the cilantro. Trim off the bottom 2 inches of the cilantro stems, pound the remaining stems with a mortar and pestle and squeeze out their juice. Prepare enough stems to measure 1 tablespoon juice; set this measured juice aside for the marinade.

   Uses 6 small bone-in chicken drumsticks · Cilantro stems, enough to extract 1 tbsp juice

2. 2

   Step 2: Whisk together the 1 tablespoon cilantro juice from step 1, 1 tablespoon bottled shrimp sauce, ½ tablespoon sugar, the egg white (1), ½ tablespoon sesame oil, 1 tablespoon cornstarch and 3 tablespoons flour until smooth. Add all 6 prepared drumsticks and coat them well. Cover and marinate in the refrigerator for 4–6 hours, giving them at least 4 hours.

   Refrigerated marination · 300 minUses All 6 prepared drumsticks · 1 tbsp extracted cilantro-stem juice · 1 tbsp bottled shrimp sauce (liquid shrimp paste) · ½ tbsp sugar · 1 egg white · ½ tbsp sesame oil, for the marinade · 1 tbsp cornstarch · 3 tbsp all-purpose flour

3. 3

   Step 3: Heat enough cooking oil in a suitable pot or deep fryer for deep-frying. Carefully lower the marinated drumsticks into the hot oil without crowding, working in batches if needed. Fry until the coating is crisp and golden and the thickest meat reaches 74°C (165°F), measured away from the bone. Drain on paper towels. Fry all the drumsticks and discard any leftover raw marinade.

   Uses All 6 marinated, coated drumsticks · Cooking oil, enough for deep-frying

4. 4

   Step 4: Serve all the fried drumsticks immediately. Offer ready chili sauce on the side if desired.

   Uses All 6 fried drumsticks · Ready chili sauce, to serve on the side if desired