Singaporean-Malaysian🥩 Meat

Turmeric Fried Chicken with Sweet Soy Chilli Dip

Name: Turmeric Fried Chicken with Sweet Soy Chilli Dip
Total time: 40 min
Cuisine: Singaporean-Malaysian
Ingredients: ½ chicken; ½ - 1 tsp salt; ½ tsp turmeric powder; ½ tbsp seasoning powder; ½ tsp white pepper; 2 garlic cloves; 1 tbsp lime juice; 1 tbsp fish sauce; 1 tbsp rice flour; 1 tbsp cornstarch; ½ tbsp wheat flour; 1 red onion; 1 sprig curry leaves; 4 garlic cloves; 8-10 bird's eye chilies; ¼ cups sweet soy sauce; ½ tsp brown sugar

⏱ 40 min

Crispy golden turmeric fried chicken with a juicy interior, paired with a rich and aromatic sweet soy chilli dip. The key techniques include proper marinating, a thin flour coating, correct frying temperature, and proper draining to maintain crispness.

Adapted from a video by Che Nom

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Watch on YouTube

Ingredients

chicken½
salt½ - 1 tsp
turmeric powder½ tsp
seasoning powder½ tbsp
white pepper½ tsp
garlic cloves2
lime juice1 tbsp
fish sauce1 tbsp
rice flour1 tbsp
cornstarch1 tbsp
wheat flour

Steps

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1
Cut the chicken into six pieces. Pat the chicken dry with paper towels to remove all moisture.
2
Season the chicken with salt, turmeric powder, seasoning powder, and white pepper. Add minced garlic, lime juice, and fish sauce, then mix well. Let marinate for 10–20 minutes to allow flavours to penetrate.
3
In a bowl, combine rice flour, cornstarch, and wheat flour; mix until even.
4
Slice the onion thinly and set aside.
5
Roughly chop the garlic and remove the stem from the bird's eye chilies; gently snap them to prevent splattering during frying.
6
Heat a small amount of oil and fry the garlic and chilies until wilted.
7
Transfer the fried garlic and chilies to a blender, add sweet soy sauce, and blend to a coarse paste. Pour into a bowl and adjust with lime juice and brown sugar if desired.
8
Heat plenty of oil to 165–175°C for deep frying. Just before frying, lightly coat the chicken pieces with the flour mixture.
9
Fry the chicken for 6–10 minutes until cooked through. Cover the pot for the first 5 minutes with a loose-fitting lid to allow steam to escape.
10
When the chicken is nearly cooked, increase the heat, add curry leaves, and fry until fragrant and crispy. Check that juices running from the bones are clear.
11
Drain the chicken on a rack rather than paper towels to maintain crispness.
12
Fry the onion slices in the hot oil until semi-crispy and golden, stirring frequently. Drain on paper towels.
13
Fry the garlic slices until crispy and fragrant. Drain on paper towels.
14
Arrange the fried chicken on a serving plate, garnish with curry leaves and fried garlic, and serve with the sweet soy chilli dip on the side. Enjoy with steamed rice.

Turmeric Fried Chicken with Sweet Soy Chilli Dip

Ingredients

Steps

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