Malaysian Belacan Fried Chicken Recipe

Chicken wings: The main protein in this dish, providing a juicy and tender base for the flavorful marinade.

Belacan: A fermented shrimp paste that adds a deep, umami flavor to the chicken.

Soy sauce: A salty and savory liquid seasoning that enhances the overall taste of the marinade.

Sugar: Adds a touch of sweetness to balance the saltiness of the other ingredients.

Salt: Enhances the natural flavors of the chicken and other ingredients.

Cornstarch: Used to coat the chicken wings, giving them a crispy texture when fried.

Oil: Necessary for frying the chicken wings to a golden brown and crispy perfection.

To enhance the flavor of the chicken wings, consider toasting the belacan (shrimp paste) before using it in the marinade. Simply wrap the belacan in aluminum foil and place it over a low flame for a few minutes until it becomes fragrant. This step will deepen the umami flavor, making your Malaysian Belacan Fried Chicken even more delicious.

• chicken wings - Substitute with chicken drumettes: Drumettes have a similar texture and flavor, making them a suitable alternative for frying.

• belacan - Substitute with fish sauce: Fish sauce provides a similar umami and salty flavor, though it is more liquid in form.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar savory taste.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, which can complement the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of saltiness.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and creates a crispy coating when fried.

• oil for frying - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the chicken wings to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken wings in an airtight container or a resealable plastic bag. If using a container, line it with paper towels to absorb any excess oil.
• Store the container or bag in the refrigerator if you plan to consume the chicken wings within 3-4 days. Ensure the container is tightly sealed to maintain freshness.
• For longer storage, place the chicken wings in a single layer on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until they are solid. This prevents them from sticking together.
• Once frozen, transfer the chicken wings to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of storage time.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen chicken wings on a baking sheet lined with parchment paper.
• Bake the chicken wings for 20-25 minutes or until they are heated through and crispy. You can also reheat them in an air fryer at 375°F (190°C) for 10-15 minutes, shaking the basket halfway through.
• Avoid microwaving the chicken wings as it can make them lose their crispiness. If you must use a microwave, place a damp paper towel over the chicken wings to retain some moisture and heat them in short intervals.

• Oven Method: Preheat your oven to 375°F (190°C). Place the fried chicken wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through to ensure even reheating. This method helps maintain the crispy texture of the chicken.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the chicken wings in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through. The air fryer is excellent for keeping the chicken crispy without adding extra oil.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the chicken wings in the skillet and cover with a lid. Heat for about 5 minutes, turning occasionally to ensure even reheating. This method is quick and effective for maintaining the juiciness of the chicken.

• Microwave Method: Place the chicken wings on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 2-3 minutes, checking halfway through. While this method is the fastest, it may not keep the chicken as crispy as other methods.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the chicken wings on the toaster oven tray lined with foil. Heat for 10-12 minutes, flipping halfway through. This method is convenient and helps retain the crispiness of the chicken.

• Mixing bowl: Use this to marinate the chicken wings with belacan, soy sauce, sugar, and salt.

• Frying pan: This is where you will heat the oil and fry the chicken wings.

• Tongs: Handy for turning the chicken wings while frying and for removing them from the oil.

• Paper towels: Use these to drain the excess oil from the fried chicken wings.

• Measuring spoons: Essential for accurately measuring the belacan, soy sauce, sugar, and salt.

• Measuring cups: Use these to measure the cornstarch and oil.

• Whisk: Useful for mixing the marinade ingredients thoroughly.

• Plate: For holding the coated chicken wings before frying.

• Thermometer: Optional but helpful to ensure the oil is at the right temperature for frying.

• Spoon: Useful for scooping and spreading the marinade over the chicken wings.

Marinate in advance: Prepare the chicken wings and marinate them with belacan, soy sauce, sugar, and salt the night before. This allows the flavors to penetrate deeply and saves time on the day of cooking.

Use a deep fryer: Instead of frying in batches in a pan, use a deep fryer to cook more chicken wings at once, reducing overall cooking time.

Preheat oil: Ensure the oil is hot before you start frying. This will make the frying process faster and more efficient.

Coat efficiently: Place the cornstarch in a large ziplock bag, add the marinated chicken wings, and shake to coat evenly. This method is quicker and less messy.