RECIPE: Fragrant Spiced Fried Chicken

Continuing from my last post, here is the recipe for my favourite fried chicken.

INGREDIENTS:

A
1 kg/2 lbs of chicken pieces (drumsticks and wings work best)
4 tbsp oyster sauce
2 tbsp fish sauce (nam pla)
1 tbsp light soy sauce
4 cloves of garlic, minced very finely into paste (use 2 tsp garlic powder as shortcut)
1 1/2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp sugar
Optional: 2 tsp ground cayenne for heat
Curry leaves, picked off stems and washed (available at Indian grocery stores)
Pandan leaves, washed and cut into 2-inch pieces (a.k.a. screwpine leaves, available at Asian markets in the frozen veggie section)

B
1 cup of rice flour
Oil for frying (about 2 inches in a pot or wok)

METHOD:

1. Clean and pat dry chicken. Place in large bowl.
2. Add all seasoning ingredients into bowl with chicken.
3. Mix very well. Cover bowl with lid or plastic wrap and refrigerate overnight or at least 4 hours.
4. Bring chicken to room temperature for about an hour.
5. Heat oil in wok or shallow pot at medium-high.
6. Toss chicken pieces in rice flour and coat lightly.
7. Add coated chicken pieces to oil and fry until dark, golden brown, flipping chicken over halfway through (About 6 minutes for wings, 10 minutes for drumsticks)
8. Serve warm, with sriracha or other chilli sauce.
   

Chef's note: I like it extra crispy, so I leave the chicken in the oil for a little longer. You could also fish them out and oven broil them the rest of the way.