Twice-Fried Chicken - Malaysia Recipe

Name: Twice-Fried Chicken - Malaysia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Paste; 4 small shallots, quartered; 2 teaspoons pure chile powder; 1 teaspoon anchovy paste; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground fennel; 2 garlic cloves; 1 teaspoon ground turmeric; 1 teaspoon fresh ground black pepper; 1 teaspoon salt; 1 teaspoon sugar; 1/2 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; Chicken; 3 cups vegetable oil, for frying; 4 lbs chicken, cut into 12 pieces (each breast cut into thirds)

Servings: persons

Spice Paste
4 small shallots, quartered
2 teaspoons pure chile powder
1 teaspoon anchovy paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
2 garlic cloves
1 teaspoon ground turmeric
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
Chicken
3 cups vegetable oil, for frying
4 lbs chicken, cut into 12 pieces (each breast cut into thirds)

1
Make the spice paste. In a mini food processor, combine all of the ingredients and process to a dry paste.
2
Prepare the chicken. In a large deep skillet, heat the vegetable oil to 365u00b0F Rub the spice paste all over the chicken pieces, massaging it inches 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. Using a slotted spoon, transfer the chicken to a rack to cool for 10 minutes.
3
Reheat the vegetable oil to 365u00b0F 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. Drain the chicken on paper towels and serve.
4
NOTE: the chicken can be rubbed with the spice paste and refrigerated for 2 hours before frying.

2429

kcal

Calories

198

Fat

Carbs

144

Protein

Fat Carbs Protein

* 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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 17 ingredients. The key ingredients include: Spice Paste, 4 small shallots, quartered, 2 teaspoons pure chile powder, 1 teaspoon anchovy paste, and more.

Yes, Twice-Fried Chicken - Malaysia falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Twice-Fried Chicken - Malaysia

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions