Crispy Spiced Chicken



1.5 kg chicken thighs, cut into pieces
1 kg palm oil for deep frying
10 stalks Iemongrass
2 cm fresh ginger root
5 cm galangal
3 cm fresh turmeric root
5 cloves garlic
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tbsp sea salt
1/2 tbsp white pepper
1/2 tbsp brown sugar
2 tbsp com flour


Blend together lemongrass, ginger root, galangal, turmeric root, garlic, fennel seeds, cumin seeds, coriander seeds, salt, white pepper brown sugar and com flour until a smooth consistency is achieved. Add oil if required, to smoothen the blending process. Transfer the spice mixture into a stainless steel bowl, then add chicken pieces. Leave to marinate in the refrigerator for at least 2 hours, or overnight.

Heat palm oil in a wok over high heat. When the oil is hot, fry the chicken pieces one by one until golden brown. Serve immediately.

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