Malaysian Fried Chicken Recipe

Chicken: The main protein, cut into pieces for even cooking.

Soy sauce: Adds a salty, umami flavor to the marinade.

Oyster sauce: Provides a rich, savory depth to the marinade.

Turmeric powder: Adds color and a subtle earthy flavor.

Chili powder: Brings a hint of heat to the dish.

Salt: Enhances all the flavors in the marinade.

All-purpose flour: Used to coat the chicken for a crispy exterior.

Cornstarch: Helps achieve a light and crispy texture when frying.

Oil: Necessary for frying the chicken to golden brown perfection.

When marinating the chicken, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors penetrate deeply, resulting in a more flavorful and juicy fried chicken. Additionally, let the chicken rest at room temperature for about 10 minutes before frying. This helps the chicken cook more evenly and achieve a crispier exterior.

• chicken - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and provides a similar texture when fried.

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

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a sweet and salty flavor profile that can mimic the depth of oyster sauce.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and other spices that can provide a similar color and flavor.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color, making it a good alternative for those who prefer less spice.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor.

• all-purpose flour - Substitute with rice flour: Rice flour creates a crispy texture and is a good gluten-free alternative.

• cornstarch - Substitute with potato starch: Potato starch provides a similar crispiness and is often used in frying.

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

• Allow the fried chicken to cool completely at room temperature before storing. This prevents condensation, which can make the chicken soggy.
• Place the cooled chicken pieces in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Ensure there is minimal air inside to maintain freshness.
• Store the container in the refrigerator if you plan to consume the fried chicken within 3-4 days. For longer storage, place the container in the freezer.
• When freezing, consider placing parchment paper between layers of chicken to prevent them from sticking together.
• Label the container with the date to keep track of how long the chicken has been stored.
• To reheat refrigerated fried chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for about 10-15 minutes until heated through and crispy.
• For reheating frozen fried chicken, allow it to thaw in the refrigerator overnight. Then, follow the same reheating instructions as for refrigerated chicken.
• Avoid using a microwave to reheat as it can make the chicken rubbery and less crispy.

• Preheat your oven to 375°F (190°C). Place the fried chicken on a baking sheet lined with aluminum foil. Bake for about 10-15 minutes, or until the chicken is heated through and the skin is crispy.

• Use an air fryer set to 350°F (175°C). Arrange the chicken pieces in a single layer in the basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick method, use a microwave. Place the chicken on a microwave-safe plate and cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway to avoid overcooking.

• Reheat on the stovetop by adding a small amount of oil to a skillet over medium heat. Place the chicken pieces in the skillet and cover with a lid. Heat for 5-7 minutes, flipping occasionally to ensure even reheating and crispiness.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the fried chicken on the rack or a baking sheet. Heat for 10-12 minutes, or until the chicken is hot and the skin is crispy.

• Mixing bowl: Use this to combine the soy sauce, oyster sauce, turmeric powder, chili powder, and salt with the chicken pieces.

• Another bowl: This is needed to mix the all-purpose flour and cornstarch together.

• Frying pan: Heat the oil in this pan to fry the chicken pieces.

• Measuring spoons: These are essential for accurately measuring the soy sauce, oyster sauce, turmeric powder, chili powder, and salt.

• Measuring cups: Use these to measure the all-purpose flour, cornstarch, and oil.

• Tongs: These will help you handle the chicken pieces while frying and when removing them from the oil.

• Paper towels: Place these on a plate to drain the excess oil from the fried chicken pieces.

• Plate: Use this to hold the chicken pieces after they are fried and drained.

• Whisk: This can be used to mix the flour and cornstarch together evenly.

• Knife: If your chicken is not already cut into pieces, you will need this to do so.

• Cutting board: Use this as a surface to cut the chicken into pieces.

Marinate in advance: Prepare the marinade and chicken the night before to save time on the day of cooking.

Use a large pan: Fry more chicken pieces at once by using a large frying pan.

Preheat the oil: Ensure the oil is hot before you start frying to reduce cooking time.

Batch process: Coat all chicken pieces in the flour mixture before you start frying.

Drain efficiently: Use a wire rack instead of paper towels to drain excess oil quickly and keep the chicken crispy.