Chicken Recipes

Fried Chicken With Asian Spices

Fried Chicken With Asian Spices

If you like Southern style fried chicken, here is a recipe that gives it a totally Asian twist by seasoning the chicken with spices indigenous to Asia. And, instead of buttermilk, coconut milk is substituted. The chicken is then fried in cooking oil flavored with coriander seeds, ginger and lemongrass. Voila! Fried chicken with Asian spices. While the texture is the same as traditional Southern style fried chicken, the aroma, color and flavors are totally different.

Some people like their fried chicken without breading; others prefer to enjoy it with a coating of flour, bread crumbs, corn meal or even crushed corn flakes, Southern style. If you don’t care about the breading but simply want fried chicken with crispy skin, omit the step about dredging the marinated chicken in flour and cornmeal.

Fried Chicken With Asian Spices

The cooking process starts with marinating the chicken. Overnight.

Fried Chicken With Asian Spices

Flavor the oil with spices.

Fried Chicken With Asian Spices

Flour the chicken and fry.

Fried Chicken With Asian Spices
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 kilo chicken thighs and drumsticks
  • 1 and ½ tablespoons curry powder
  • 1 and ½ tablespoons salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • ½ cup coconut milk
  • ½ cup flour mixed with 2 tbsps. of yellow corn meal
  • a few stalks of lemongrass, bruised
  • 1 tablespoon coriander seeds
  • a thumb-sized piece of ginger, sliced
  • 3 to 4 cups vegetable oil for deep frying
Instructions
  1. Place the chicken pieces in a bowl. Add the curry powder, garlic powder, chili powder and salt. Mix well. Cover and keep overnight in the fridge.
  2. Add the coconut milk to the chicken. Cover and let steep for an hour.
  3. Meanwhile start cooking your rice.
  4. Pour the cooking oil into the frying pan (a wok works best). Turn on the heat. Add the ginger, lemongrass and coriander. Cook over low heat for about five minutes to flavor the oil (the aroma at this point will already whet your appetite and that’s just cooking oil you’re smelling!).
  5. Scoop out the ginger, coriander seeds and lemongrass and turn up the heat to medium high.
  6. Drain the chicken. Your rice should be nearly done at this point. Pour the marinade over the rice and continue cooking until done. Trust me, the rice will be delicious.
  7. Dredge the chicken in the flour-cornmeal mixture; shake off the excess. Fry the chicken in two batches, about five minutes on each side. Drain on paper towels.
  8. Serve your fried chicken with Asian spices with the flavored rice. And don’t forget the salad.

Fried Chicken With Asian Spices

To accompany the fried chicken, I made this simple cucumber and tomato salad. The dressing? Oil free. Just lemon juice, sugar and fish sauce. Don’t look shocked. Once mixed with the onions, chili and cilantro, the effect was wonderful.

Cucumber, chili and tomato salad
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cucumber, peeled and cut into half-inch cubes
  • 4 tomatoes, cut into half-inch cubes
  • 1 finger chili, sliced thinly
  • 12 to 15 onion leaves, cut into half-inch lengths
  • 1 small onion, roughly chopped
  • juice of half a lemon (I used native lemon, the one with the green peel)
  • ½ tsp. of fish sauce
  • 1 tbsp. of sugar
  • cilantro leaves, for garnish
Instructions
  1. Place all the salad ingredients, except the cilantro, in a bowl. Toss gently using your fingers. Sprinkle the cilantro on top before serving.

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