This is a popular fried chicken dish using Kampong Chicken/free range chicken. It is usually serve with Nasi Lemak. I remember there was this Nasi Lemak seller at Subang Jaya that sells tons of this daily. It will be fried on the spot and people will make a bee line for it. Sometime you have a wait for some time to get serve but it is all worthwhile when you sink your teeth into the tasty juicy chicken. With very few ingredients but it is packed with explosive flavors. So here I am trying to replica it. It actually turns out pretty well.
Recipe Source: My Kitchen Snippets
1 small free range chicken – clean and cut into 8-10 pieces
5 cloves garlic
2 stalk lemongrass – remove the outer layers and cut small
2 tsp coriander powder
1 tbsp chili powder
2 tbsp curry powder
1 1/4 tsp salt or to taste
1. Put the garlic, ginger. Shallots and lemongrass in the food processor and blend it into paste. Combined the rest of the marinate ingredients. Mix well.
2. Pat dries the chicken pieces. Add in the marinate paste and mix it into the chicken really well. Set it aside to marinate at least 4 hours. Heat up some oil for deep frying.
3. Once the oil is hot enough, fried the chicken pieces over medium heat until golden brown and cooked.
4. Serve it with rice.
I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.