If you're a local Singaporean, you're probably familiar with a famous Peranakan restaurant called Ivins. It's been around a really long time and there used to be one right outside my place where I live (unfortunately that particular outlet has since moved and folded). Some of their perennial favorites include Bakwan Kepeting, Babi Pongteh, Sayur Lodeh and this particular one that I've attempted, Ayam Goreng Berempah, better known as Malay Fried Chicken.
What is really exceptional about this particular fried chicken dish is that it uses lots of herb and spice seasonings marinated overnight and there's nothing quite like biting into a freshly fried piece. It's very different from your usual KFC and Texas Chicken but the seasonings give it a distinctive flavor that is quite unbeatable!
I found quite a few recipes on the internet but this one worked out pretty well after some tweaking around.
Ingredients:
9 chicken wings/drumlets
(Blend to a paste in a grinder)
4 cloves garlic
2 medium shallots
1 inch ginger
3 sticks of lemongrass (chop up the white parts only)
(Mix into a batter)
1 egg, beaten
1.5 tbsp curry powder
1.5 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tbsp oyster sauce
1/2 tsp garlic salt
1 tsp sesame oil
1.5 tsp sugar
3 tbsp cornflour
Curry leaves, chopped (about 1 tbsp)
2 cups of cooking oil
Directions:
Mix all of the above ingredients into the chicken and leave to marinate overnight in the refrigerator.
Heat up a wok with 2 cups of vegetable oil. To test if the oil is hot enough for deep-frying, drop one curry leaf into the oil and observe if bubbles form around it. Slowly slide the chicken pieces into the oil and deep-fry till it turns golden brown, around 8-10 minutes.
Remove the chicken pieces and drain on paper towels. Turn up the heat for the oil and slide the fried chicken parts back into the hot oil to refry. Remove after half a minute.
This dish is great as a tapas dish. Serve with sambal or sweet chilli sauce if you like. Yummy!
What is really exceptional about this particular fried chicken dish is that it uses lots of herb and spice seasonings marinated overnight and there's nothing quite like biting into a freshly fried piece. It's very different from your usual KFC and Texas Chicken but the seasonings give it a distinctive flavor that is quite unbeatable!
I found quite a few recipes on the internet but this one worked out pretty well after some tweaking around.
Ingredients:
9 chicken wings/drumlets
(Blend to a paste in a grinder)
4 cloves garlic
2 medium shallots
1 inch ginger
3 sticks of lemongrass (chop up the white parts only)
(Mix into a batter)
1 egg, beaten
1.5 tbsp curry powder
1.5 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tbsp oyster sauce
1/2 tsp garlic salt
1 tsp sesame oil
1.5 tsp sugar
3 tbsp cornflour
Curry leaves, chopped (about 1 tbsp)
2 cups of cooking oil
Directions:
Mix all of the above ingredients into the chicken and leave to marinate overnight in the refrigerator.
Heat up a wok with 2 cups of vegetable oil. To test if the oil is hot enough for deep-frying, drop one curry leaf into the oil and observe if bubbles form around it. Slowly slide the chicken pieces into the oil and deep-fry till it turns golden brown, around 8-10 minutes.
Remove the chicken pieces and drain on paper towels. Turn up the heat for the oil and slide the fried chicken parts back into the hot oil to refry. Remove after half a minute.
This dish is great as a tapas dish. Serve with sambal or sweet chilli sauce if you like. Yummy!