Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 tablespoons of belacan (shrimp paste)
- 2 tablespoons of sugar
- 1 tablespoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 cup of all-purpose flour
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Deep fryer or large pot for frying
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the belacan, sugar, salt, black pepper, turmeric powder, chili powder, minced garlic, and 1 tablespoon of vegetable oil. Mix well until it forms a paste.
2. Add the chicken pieces to the bowl and coat them evenly with the belacan paste. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
3. When ready to cook, heat the vegetable oil in a deep fryer or large pot over medium-high heat.
4. Place the all-purpose flour in a shallow dish. Dredge each chicken piece in the flour, shaking off any excess.
5. Carefully place the chicken pieces in the hot oil, making sure not to overcrowd the fryer or pot. Fry the chicken for about 10-12 minutes or until golden brown and cooked through.
6. Use tongs to remove the chicken from the oil and place them on a paper towel-lined plate to drain any excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes per batch
Temperature:
Oil temperature for frying: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Protein: 25g
Carbohydrates: 20g
Sodium: 900mg
Sugar: 5g
Substitutions for ingredients:
- If you can't find belacan, you can substitute it with fish sauce or soy sauce.
- You can use boneless chicken thighs or chicken wings instead of a whole chicken.
Variations:
- Add some chopped fresh herbs like cilantro or basil to the belacan paste for extra flavor.
- For a spicier version, add more chili powder or chopped fresh chili peppers to the belacan paste.
Tips and tricks:
- Make sure to pat the chicken pieces dry before coating them in the flour to ensure a crispy crust.
- Don't overcrowd the fryer or pot when frying the chicken. This will ensure that the chicken cooks evenly and becomes crispy.
- If the chicken is browning too quickly, reduce the heat slightly to prevent burning.
Storage instructions:
Leftover Belacan Fried Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Belacan Fried Chicken on a platter with some fresh herbs and sliced lime for garnish.
Garnishes:
Fresh herbs like cilantro or basil, sliced lime, or chopped peanuts.
Pairings:
This dish pairs well with steamed rice, stir-fried vegetables, or a simple salad.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough before frying.
- If the chicken is overcooked, reduce the cooking time or lower the heat slightly.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Belacan is a popular ingredient in Malaysian and Indonesian cuisine. It is made from fermented shrimp paste and adds a unique umami flavor to dishes.
Flavor profiles:
The Belacan Fried Chicken has a savory, slightly spicy, and umami flavor from the belacan paste.
Serving suggestions:
Serve the Belacan Fried Chicken as a main course for lunch or dinner.
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Region: Malaysian