Just the sight of deep fried chicken served at dinner table, I instinctively reach for a bottle of tomato sauce. That was before my taste buds were refined to a more sophisticated level. Therefore the wiser taste buds of mine will now taste the flavour of the fried food first before deciding what more it needs.
Deep fried belacan chicken is my current favourite dish. Belacan is made from shrimp paste and east Malaysia is famous for the production of their own belacan. It is widely used in many Malaysian dishes, roast it pre-hand to get a more intense flavour. Belacan itself is salty so be careful when using salt in dishes with shrimp paste.
On a good day in a good mood, I will debone the chicken leg making it a treat for my diners; so sweet of me! I prefer to eat off from the bone, but presented like this at a dinner party gives it the “wow” factor.
Delicious on its own or as part of a meal served with rice. I know it sounds strange but it goes well with plain congee. The soft white rice compliments the crunchy texture. Try it!
1 chicken leg, deboned and cut into bite size pieces
1 tsp belacan paste, roasted
1 tbsp ginger juice
½ tsp sugar
½ tsp light soy sauce
50g rice flour
½ tsp salt
generous ground of black pepper
Garnish: julienned spring onion
1. Combine marinade in a mixing bowl. Put the chicken pieces and stir to mix, leave to marinade for up to 2 hours.
2. Heat enough oil in wok for deep frying.
3. When oil is hot, take a piece of chicken, coat in the flour batter, shake off excess flour and deep fry till golden brown.
4. Garnish with spring onion and serve immediately.