|Crispy, aromatic and juicy - need I say more?|
Today I am sharing a closely guarded (well not anymore!) recipe for one of my favourite comfort foods. It is turmeric fried chicken. Well sure, it is fried chicken so it’s bound to be delicious. However, throw in that all important ingredient of – you guessed it – turmeric and somehow it becomes more than just fried chicken. The aroma from the spice just takes this fried chicken to another level, not forgetting, it also gives the chicken a brilliant golden colour.
|"I deserve a close up"|
Recipe for Turmeric Fried Chicken
Prep Time: 10 minutes / Marinating Time: 8 hours/overnight / Cooking Time 15 minutes / Serves 2
700gm Chicken Thigh Meat (skinned, deboned and slice into strips)
1 tsp Turmeric Powder
1 tsp Salt
¼ tsp White Pepper
2 stalks Curry Leaves (leaves only)
4 Pandan Leaves (knotted and tied together)
2 Tbsp Cornflour
Cooking Oil (enough oil for deep frying, approximately 400ml depending on the size and depth of your wok/pot)
1. Marinade the chicken thigh strips with turmeric powder, salt, pepper and curry leaves overnight.
2. Pour the oil into a wok/deep pot. Add in the pandan leaves.
|Frying the chicken with pandan leaves|
3. Before frying, dust the chicken strips with cornflour. Fry the chicken strips in batches over medium heat. Each batch should take between 5-6 minutes. Don’t overcrowd the wok/pot. Once cooked, remove and serve immediately.