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–+ servings

Crispy Fried Chicken

Somjit Najaireeb
Crispy, tender and super juicy! This fried chicken is a favourite in my home. The simple marinade is quick and easy, while the toppings of flash-fried curry leaves and crispy shallots make it all the more appetising.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Home Cooking
Servings 3
Calories 1335 kcal

Equipment

  • Wok
  • Large strainer
  • Mini-strainer
  • Food Tongs
  • Cooling Rack

Ingredients

US Customary | Metric

Chicken Marinade

  • 3 whole leg chicken
  • 1/4 tbsp salt
  • 1/2 tbsp black pepper, coarse
  • 1 tbsp curry powder
  • 1 egg, medium

Crispy Flour Mix

  • 3/4 cup homemade crispy flour
  • 1/4 tbsp salt
  • 1/4 tbsp black pepper, coarse
  • 1 tbsp curry powder

Toppings

  • 6 stems curry leaves
  • 1 L cooking oil, for deep-frying
  • 3 tbsp crispy fried shallots

Instructions
 

  • Heat the cooking oil in the wok over medium heat for 10 minutes while we prepare the chicken and flour.
  • Sprinkle half the salt on one side of the chicken. Turn it and sprinkle the rest on the other side. Repeat with the black pepper and curry powder.
  • Rub the seasonings until well-combined.
  • Crack the egg and mix until well-combined. Cover and set aside.
  • Mix homemade crispy flour with salt, pepper and curry powder with a small whisk. Set aside.
  • Insert the tip of a wooden cooking chopstick into the oil. If bubbles appear at the tip, the oil is hot enough for deep-frying.
  • Pull all the curry leaves from the stem and add them to the oil. Fry for 10 seconds. Remove with a strainer and set aside.
  • Swirl the chicken in the marinated liquid, before coating well with the flour mix. Carefully lower the chicken into the oil, one at a time. Let it fry for 8 - 10 minutes, or until golden brown.
  • Turn and rotate the chicken. Let it cook for 8 minutes.
  • Remove the chicken from the oil, and rest it on a cooling rack to drip off the excess oil.
  • Top with fried curry leaves and crispy shallots. Serve with white rice and some chilli sauce, or papaya salad.

Notes

Tips

  • The oil is heated for 10 minutes to save time while the chicken and flour are marinated and prepared. If the preparation takes a longer time, heat the oil once the preparation is complete.
  • Ensure there is no moisture on the curry leaves. Hot oil and water results in a large oil splash and is very dangerous!
  • Set the curry leaves on a kitchen towel or a cooling rack with a fine mesh to keep them crispy while the chicken cooks.
  • Once the chicken is in, try not to move the chicken. Sometimes, it will be stuck at the bottom of the pan. This is normal. Once it is fully cooked, the chicken will separate itself and can be moved.
  • As my oil is not enough to fully submerge the chicken, I scooped the hot oil and poured it over the exposed parts to seal the meat and keep the juices in. This is not necessary if your chicken is fully submerged in the oil.
  • Make sure to watch the full video to see how I made it exactly!
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Storage

All fried food tends to become a little hard after it has cooled down a little. I suggest to consume fresh once cooked.
It can be kept in the fridge (or freezer) to be reheated, though some of its flavour and crispy texture may be lost.

Nutrition

Calories: 1335kcalCarbohydrates: 29gProtein: 60gFat: 124gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 309mgSodium: 1167mgPotassium: 89mgFiber: 3gSugar: 1gVitamin A: 319IUVitamin C: 12mgCalcium: 95mgIron: 2mg
Keyword chicken, deep-fried
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