Lnchee Kabin(Malaysian Spiced Fried Chicken)
Yield
servingsPrep
15 minCook
15 minReady
4 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | kilograms |
chicken
preferably corn-fed |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
prawn crackers
for garnish |
* |
| marinade | |||
| 2 | tablespoons |
curry powder
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| 4 | tablespoons |
lemon juice
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
sugar
|
|
| Sauce | |||
| 1 | teaspoon |
dry mustard
|
|
| 125 | milliliters |
worcestershire sauce
|
*
|
| 2 | each |
red chili peppers
finely sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | kilograms |
chicken
preferably corn-fed |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
prawn crackers
for garnish |
* |
| marinade | |||
| 3E+1 | ml |
curry powder
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 6E+1 | ml |
lemon juice
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
sugar
|
|
| Sauce | |||
| 5 | ml |
dry mustard
|
|
| 125 | milliliters |
worcestershire sauce
|
*
|
| 2 | each |
red chili peppers
finely sliced |
*
|
Directions
Rinse and dry chicken, inside and out, with paper towels.
Using a hair drier at coolest setting, dry the outside of the chicken thoroughly.
Chop chicken into small, casserole-size pieces.
Blend marinade ingredients in a large bowl.
Toss chicken pieces in marinade, ensuring they are well coated.
Marinate for 3 to 4 hours.
Make sauce by blending mustard with 1 tablespoon of Worcestershire sauce to a smooth paste, then stir in remaining Worcestershire sauce and chillies.
Set aside.
Just before cooking, drain off marinade.
Deep-fry chicken in batches in very hot oil (190 degrees C).
Drain on paper towels on a rack.
Once all the chicken is fried, place on a serving dish and garnish with prawn crackers.
Serve hot with accompanying sauce in a separate bowl.
