CRISPY SPICED CHICKEN
Crispy Spiced Chicken
INGREDIENTS:
- 1.5 kg chicken thighs, cut into pieces
- 1 kg palm oil for deep frying
- 10 stalks Iemongrass
- 2 cm fresh ginger root
- 5 cm galangal
- 3 cm fresh turmeric root
- 5 cloves garlic
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tbsp sea salt
- 1/2 tbsp white pepper
- 1/2 tbsp brown sugar
- 2 tbsp com flour
METHOD:
- Blend together lemongrass, ginger root, galangal, turmeric root, garlic, fennel seeds, cumin seeds, coriander seeds, salt, white pepper brown sugar and com flour until a smooth consistency is achieved. Add oil if required, to smoothen the blending process. Transfer the spice mixture into a stainless steel bowl, then add chicken pieces. Leave to marinate in the refrigerator for at least 2 hours, or overnight.
- Heat palm oil in a wok over high heat. When the oil is hot, fry the chicken pieces one by one until golden brown. Serve immediately.
