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FRIED BELACAN CRISPY CHICKEN
Ingredient A
10 chicken drumstick
Ingredient B
1- 1/2 tsp shrimp paste
1 tbsp oyster sauce
1 tbsp chicken stock granules
1 tsp fish sauce
1/2 tsp red beancurd
1 tbsp sugar
1 /4 tsp salt
2 clove mince garlic
1 inch mince ginger
Ingredient C
25 g tbsp Rice flour
25 g tbsp tapioca flour
(Mixed both of the above flour into a bowl till well combine)
Ingredient D
Cooking oil (Sufficient to deep fried and cover the whole chicken)
Method
1) Deboned chicken drumstick, wash and pat dried the chicken
2) Add in ingredient B: and marinate it with the chicken till well combine
3) Sprinkle lightly some flour from ingredient C to coat chicken.
4) Marinated for at least 4 hours.
5) After 4 hours marinating if you notice the marinated chicken is wet ..just lighty sprinkle additional flour from earlier balance rice and tapioca flour. We are not going to coat the chicken with thick flour but just nice and lightly sufficient.
5) Pour cooking oil in a wok, in a medium- hot heat, deep fried chicken till evenly golden brown
6) Dish up in a strainer to strain excessive oil and they are ready to serve
Here come my crispy belacan chicken.
Sharing some images which may be help for your viewing.
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Deboned chicken drumstick, wash and pat dried the chicken
Add in ingredient B: and marinate it with the chicken till well combine
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Sprinkle lightly some flour from ingredient C to coat chicken. Marinated for at least 4 hours.
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Pour cooking oil in a wok, in a medium- hot heat, deep fried chicken till evenly golden brown.
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Here come my crispy belacan chicken. |