MALAYSIAN CHICKEN WINGS
Malaysian Chicken Wings Recipe is excellent as a casual starter or finger food to any party and makes a superb beer snack.
Provided by Ed Joven
Categories Chicken
Time 1h5m
Number Of Ingredients 17
Steps:
- Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.
- Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It's important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.
- Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don't mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.
- Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.
- Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don't be tempted to turn the heat up as warming the oil too quickly can lead to it igniting. To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.
- Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit. Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.
- Be sure not to crowd the pan. It's important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.
- After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove one at a time and place on some kitchen towel to soak up the excess oil.
- You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce. Try them with a cold beer or a crisp dry white wine
Nutrition Facts : ServingSize 1 chicken wing, Calories 450 kcal, Protein 55 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 150 mg, Sodium 550 mg, Fiber 0.5 g, Sugar 2 g, UnsaturatedFat 13 g
AYAM GORENG
This recipe is about chicken on the bone marinated with dry spices, the authentic ayam goreng (fried chicken) served in the Indian Muslim restaurants in Malaysia. If you expect it tastes closely to KFC or other fried chicken coated with batter, you will be surprised by the different flavors offered by the Malaysian ayam goreng.
Provided by KP Kwan
Categories Main
Time 35m
Number Of Ingredients 16
Steps:
- Make some deep cuts at the thickest part of the chicken drumsticks.
- Mix the marinade A with the chicken, especially rub it into the deep cuts.
- Marinate overnight.
- Remove the chicken from the refrigerator and wait until it returns to room temperature.
- Coat the chicken drumsticks with beaten egg and a mixture of all-purpose flour, cornstarch, and baking powder right before frying.
- Deep-fry over medium heat for six minutes undisturbed.
- After six minutes, flip the chicken over and deep fry for another six minutes. Turn them occasionally to ensure even cooking.
- Check the doneness by inserting a kitchen thermometer into the thickest part of the meat. The temperature should be at least 65°C/150°F.
- Remove the chicken and drain it on a paper towel.
Nutrition Facts : Calories 368 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 161 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 36 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 849 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
SIMPLE MALAYSIAN FRIED CHICKEN
This is my mother's special, yet simple, recipe that is loved by my family. Chicken marinated in garlic, oyster sauce and curry powder, then fried.
Provided by Saadiah Din
Categories World Cuisine Recipes Asian Malaysian
Time 1h15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1238.2 calories, Carbohydrate 3.8 g, Cholesterol 340.5 mg, Fat 96.3 g, Fiber 1.2 g, Protein 85.2 g, SaturatedFat 23.2 g, Sodium 429.5 mg, Sugar 0.1 g
AYAM GORENG (MALAYSIAN FRIED CHICKEN)
Recipe video above. Marinated in a curry paste made with lemongrass, garlic and spices then tossed in cornflour to make the coating ultra craggy and crunchy, Ayam Goreng is Malaysia's answer to Southern Fried Chicken. Hot contender for the world's best fried chicken!Spiciness: Very mild. Feel free to dial it up by adding more chilli powder!
Provided by Nagi
Categories Mains
Time P1DT40m
Number Of Ingredients 22
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.
INCHE KABIN - MALAYSIAN FRIED CHICKEN
These Malaysian fried chicken are bursting with flavors from coconut milk, lemongrass, shallot, and curry powder. Serve with nasi lemak sambal and coconut rice.
Provided by Anita Jacobson
Categories Main Dish
Time 45m
Number Of Ingredients 11
Steps:
- Place all ingredients for marinating sauce in a blender and puree into a smooth paste.
- Transfer the marinating paste to a large gallon size ziplock bag, along with chicken drumsticks/wings. Marinate in the fridge overnight.
- Before frying the chicken, take them out from the fridge and return to room temperature.
- Heat one inch of oil in a pot for deep frying. Once the oil is hot (175 Celsius/350 Fahrenheit), fry the chicken until the skin is deep golden brown and the inside is fully cooked. It takes about 12-15 minutes for drumsticks and about 10-12 minutes for wings. (Note 2)
- Drain fried chicken on a wire rack over a baking sheet. Wait for 10 minutes before serving.
THAI FRIED CHICKEN
Thai Fried Chicken - the BEST fried chicken recipe ever, marinated with cilantro, garlic and Asian seasonings. Crispy, moist and so good!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Clean the chicken and pat dry with paper towels.
- Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.
- Add the paste, fish sauce, oyster sauce, ground black peppper to the chicken and mix well. Transfer the chicken into a big Ziploc bag and marinate for four (4) to six (6) hours in the fridge, or best overnight.
- When ready, heat up a pot of cooking oil or use a deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a new Ziploc bag. Add the chicken and coat evenly with the flour mixture. Shake the excess flour off.
- Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
- Serve the fried chicken immediately with Thai sweet chili sauce.
Nutrition Facts : Calories 339 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 4 people, Sodium 2319 milligrams sodium, Sugar 1 grams sugar
MALAYSIAN BELACAN FRIED CHICKEN
Belacan Fried Chicken - crispy and juicy Malaysian fried chicken marinated with cilantro and Asian seasonings. So delicious!
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Rinse the chicken with water and pat dry with paper towels. Set aside. Prepare the cilantro juice by cutting off the bottom 2-inch part of cilantro (the stems). Using a mortar and pestle, pound the stems and extract the juice from the stems using your hand.
- In a big bowl, whisk the shrimp sauce, sugar, egg white, sesame oil, cilantro juice, corn starch and flour together until smooth. Add the chicken, coat well and marinate for at least 4-6 hours.
- When ready, heat up a pot of cooking oil or use a deep fryer. Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
- Serve the fried chicken immediately with chili sauce.
Nutrition Facts : Calories 312 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 139 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 29 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 3 people, Sodium 174 milligrams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SIMPLE STIR FRIED MALAYSIAN CHICKEN RECIPE
Chicken, scallions, onion, garlic and ginger are brought to life with a hot chili sambal sauce in this delicious Stir Fried Malaysian Chicken recipe!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 serving, Calories 395 kcal, Carbohydrate 8 g, Protein 63 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 169 mg, Sodium 1288 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 7 g
SIMPLE MALAYSIAN FRIED CHICKEN
This is my mother's special, yet simple, recipe that is loved by my family. Chicken marinated in garlic, oyster sauce and curry powder, then fried.
Provided by Saadiah Din
Categories Malaysian Recipes
Time 1h15m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1238.2 calories, Carbohydrate 3.8 g, Cholesterol 340.5 mg, Fat 96.3 g, Fiber 1.2 g, Protein 85.2 g, SaturatedFat 23.2 g, Sodium 429.5 mg, Sugar 0.1 g
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