Crispy Twice-Fried Chicken Recipe

Name: Crispy Twice-Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small shallots, quartered; 2 teaspoons pure chile powder; 1 teaspoon belacan; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground fennel seeds; 1 teaspoon ground turmeric; 1 teaspoon freshly ground black pepper; 1 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 3 cups vegetable oil, for frying; One 4-pound chicken cut into 12 pieces (each breast half cut into thirds)

Servings: persons

4 small shallots, quartered
2 teaspoons pure chile powder
1 teaspoon belacan
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel seeds
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
3 cups vegetable oil, for frying
One 4-pound chicken cut into 12 pieces (each breast half cut into thirds)

1
In a mini food processor, combine all of the ingredients and process to a dry paste.
2
In a large, deep skillet, heat the vegetable oil to 365.
3
Rub the spice paste all over the chicken pieces, massaging it in.
4
When the oil is ready, carefully add the chicken and fry over moderately high heat until partially cooked, about 8 minutes for breast pieces and 15 minutes for thighs, drumsticks and wings.
5
Using a slotted spoon, transfer the chicken to a rack to cool for 10 minutes.
6
Reheat the vegetable oil to 365.
7
Add the chicken and fry until browned and cooked through, about 3 minutes for breast pieces and 5 to 6 minutes for the wings and dark meat.
8
Drain the chicken on paper towels and serve.

1606

kcal

Calories

180

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 small shallots, quartered, 2 teaspoons pure chile powder, 1 teaspoon belacan, 1 teaspoon ground coriander, and more.

Yes, Crispy Twice-Fried Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Twice-Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions