Follow these steps for perfect results
Shallots
quartered
Chile Powder
pure
Anchovy Paste
Ground Coriander
Ground Cumin
Ground Fennel
Garlic
cloves
Ground Turmeric
Black Pepper
fresh ground
Salt
Sugar
Ground Cloves
Ground Cinnamon
Vegetable Oil
for frying
Chicken
cut into 12 pieces
Quarter shallots and combine with chile powder, anchovy paste, coriander, cumin, fennel, garlic, turmeric, black pepper, salt, sugar, cloves, and cinnamon.
Process ingredients in a mini food processor to form a dry spice paste.
Heat vegetable oil in a large deep skillet to 365°F.
Rub the spice paste all over the chicken pieces.
Fry chicken in the hot oil until partially cooked (8 minutes for breast, 15 minutes for thighs, drumsticks, and wings).
Transfer the chicken to a rack to cool for 10 minutes.
Reheat the vegetable oil to 365°F.
Fry chicken until browned and cooked through (3 minutes for breast, 5-6 minutes for wings and dark meat).
Drain the chicken on paper towels and serve.
Expert advice for the best results
Marinate the chicken with the spice paste for at least 2 hours for maximum flavor.
Ensure the oil temperature is consistent for even cooking.
Everything you need to know before you start
20 minutes
Spice paste can be made ahead of time.
Garnish with sliced green onions and sesame seeds.
Serve with white rice and steamed vegetables.
Crisp and refreshing to cut through the richness.
Slightly sweet to balance the spice.
Discover the story behind this recipe
Commonly found in Malaysian cuisine, often served during festive occasions.
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