Simple Malaysian Fried Chicken Food

AYAM GORENG (MALAYSIAN FRIED CHICKEN)

Steps:

• Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
• Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
• Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.

SIMPLE MALAYSIAN FRIED CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

SIMPLE STIR FRIED MALAYSIAN CHICKEN RECIPE

Steps:

• Toss the chicken pieces with 2 tablespoons of fish sauce and 1 tablespoon of hot chili sambal.
• Heat the oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken and brown for 4 minutes on one side.
• Stir the chicken and add the onion to the pan. Stir-fry the chicken and onions for 2 minutes.
• Meanwhile, whisk together the sugar, vinegar, water, garlic, ginger, and remaining 1 tablespoon of fish sauce and 1 tablespoon of chili sambal.
• Pour the sauce into the pan and add the scallions. Cook for 2 more minutes to soften the scallions. Serve hot with lots of jasmine rice.