Source: http://www.houseofannie.com/belacan-fried-chicken/
Ingredients:
4 boneless chicken thighs and 2 boneless breasts, cut into bite-sized pieces (or one chicken, cut into 16 pieces)
3 Tbsp oyster sauce
4 heaping Tbsp cornstarch
scant 2 Tbsp roasted and ground belacan (fermented shrimp paste)
1/2 tsp salt
2 tsp roasted sesame oil
2 sprigs curry leaves, stem removed (optional)
2-3 cups peanut oil or canola oil
4 boneless chicken thighs and 2 boneless breasts, cut into bite-sized pieces (or one chicken, cut into 16 pieces)
3 Tbsp oyster sauce
4 heaping Tbsp cornstarch
scant 2 Tbsp roasted and ground belacan (fermented shrimp paste)
1/2 tsp salt
2 tsp roasted sesame oil
2 sprigs curry leaves, stem removed (optional)
2-3 cups peanut oil or canola oil
Method:
1. Mix all the ingredients except for the oil together with the chicken pieces and let it marinate for at least 3 hours.
1. Mix all the ingredients except for the oil together with the chicken pieces and let it marinate for at least 3 hours.
2. Heat oil in wok. Use chopstick test to check oil is hot enough
(stick wooden chopstick in oil and if it bubbles out the end, it’s hot
enough).
3. Slowly drop chicken pieces into hot oil and turn every so often to brown evenly. Do not crowd the pieces so that the oil doesn’t drop in temperature too much. The chicken should bubble vigorously as it fries. Don’t worry if the curry leaves fall out, it’s delicious to munch on the leaves on its own.
3. Slowly drop chicken pieces into hot oil and turn every so often to brown evenly. Do not crowd the pieces so that the oil doesn’t drop in temperature too much. The chicken should bubble vigorously as it fries. Don’t worry if the curry leaves fall out, it’s delicious to munch on the leaves on its own.
4. If you’re using boned chicken, make sure you watch the temperature
of the oil to ensure the chicken is cooked through and not burned.
5. Drain chicken and serve immediately.
5. Drain chicken and serve immediately.
Enjoy!
No comments:
Post a Comment