INGREDIENTS:
- 1 Kg Chicken Pieces (Bone-In Breast & Chicken Wings), cut into smaller pieces
- 3 Tbsp Lime Juice
- 1 tsp Sea Salt
- 1 Tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Turmeric Powder
- 1 Tbsp Chili Powder
- 2 Lemongrass, chopped
- 1-inch Piece Ginger, peeled & chopped
- 1-inch Piece Galangal, peeled & chopped
- 4 Cloves Garlic, peeled
- 6 Shallots, peeled & chopped
- A Handful of Fresh Curry Leaves
- 2 Tbsp Corn Flour or Sweet Potato Flour
- 1 Large Egg
- Peanut or Vegetable Oil, for deep-frying
INSTRUCTIONS:
- Marinate chicken pieces with lime juice and sea salt, for about 10 minutes.
- Meanwhile, with a mortar and pestle, finely found the coriander, cumin, and fennel seeds. Remove and set. Then pound coarsely pound the lemongrass, ginger, galangal, garlic, and shallots. Remove and set aside.
- Mix in all the pounded ingredients into the chicken pieces. Then add one egg, mix well, follow by corn flour and curry leaves. Make sure all the chicken pieces are coated with all the aromatic spices. Marinate the chicken in the refrigerator for about 3 to 4 hours.
- Heat the oil in a pan or wok over high heat until hot. Gently place the chicken in the hot oil and fry until golden brown in color. When the chicken is cooked, remove from the oil with a wire strainer and drain well on a rack or paper towel. Serve warm.
Source:Seasalt With Food
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