Spicy Fried Chicken

I had already sworn that I will not do any deep frying. But oh no, when I came across this Spicy Fried Chicken, I caved in. I mean, who can resist fried chicken, right? Besides, it made me think of the delicious fried chicken my brother ordered at Lotus Curry House. Though this recipe is not the same, I was still happy because it turned out delicious.

I marinated the chicken with the blended spices for the minimum two hours because I was short of time. Deep frying is always so boring. You know, standing there at the hot stove while the chicken is sizzling away. It seemed to take forever to turn golden brown. 

While my chicken wings were in the hot wok, I did the unthinkable. I went to the living room to peek at the TV. Law & Order was on and that is my current favourite show besides CSI. I got carried away and when I ran back to the kitchen, heh..heh...my chicken wings got burnt. So next time, no more running away from the kitchen while cooking :)

Distracted cook burnt the chicken wings :(

I had some very nice red hot cili padi on hand and for some excitement, I decided to fry them too. The first four went into the hot oil and then...Pffth!...Pffth!....Pffth!...Pffth! The little zingers exploded one by one within seconds of each other. I should have know better than to pull a stunt like that. It was exciting all right, the last mini explosion had oil splattered all over my stop top. That's my second casualty of the day. Luckily, I didn't get hurt.

So I cut a slit in the next few cili padi so that they don't bomb me again. Last thing that went into the oil was my curry leaves. By the way, let's take a look at my curry plant. It is doing very well, thanks to Joyce, my curry plant has been resurrected from the dead.

The chilli padi and curry leaves are not in the original recipe, just my own addition. You can choose to leave that out.

I enjoyed the fried chicken very much. I took one bite of chicken and then one bite of chilli padi. Not only that, I also dipped the chicken with sweet chilli sauce. Wow, it was out of this world!

I am really pressed for time trying to get this post out as I have another curry recipe next in line. So here's the recipe below taken from The New Malaysian Cookbook with some personal adaptations.

Spicy Fried Chicken
Recipe source : Adapted from  The New Malaysian Cookbook (page 23)

Ingredients :
- 2 chicken legs, cut into 4 pieces each
- 4 chicken wings
- 100 grams cornflour
- 1 tablespoon thick asam jawa juice (tamarind juice)
- 1.5 teaspoons salt or to taste

Blended ingredients :
- 10 shallots
- 1 inch ginger
- 5 cloves garlic
- 2 tablespoons chilli paste
- 1 teaspoon pepper
- 1 small packet curry powder (25 grams) (can put more if you like)
- 1 teaspoon turmeric powder

Method :
1. Combine chicken with asam jawa juice, cornflour, salt and blended ingredients.
2. Marinate for at least 2 hours.
3. Heat oil and deep fry chicken pieces until golden brown and crispy.
4. Remove from oil and drain on paper towels.
5. Serve immediately with condiments of your choice.

I am linking this post to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Ms B of Everybody Eats Well in Flanders.

This post is also linked to Cook-Your-Books #1 hosted by Joyce of Kitchen Flavours.