Name: Clarissa’s Malaysian fried chicken (Ayam Goreng)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6-8
Ingredients: 1 Tbsp chilli powder; 3 tsp curry powder; 1/2 tsp ground cumin; 1/2 tsp whole aniseeds; 1/2 tsp ground coriander; 1/4 cup plain flour; 1 Tbsp sea-salt flakes, plus extra, to serve; 1 Tbsp caster sugar; 2kg chicken wings or wing nibbles; 3 stalks curry leaves, leaves picked, plus extra, fried, to serve; Vegetable oil, for deep-frying; Lime wedges, to serve; ASIAN PASTE; 6 cloves garlic, peeled; 5 small red Asian shallots, chopped; 2 stalks lemongrass, white part only, roughly chopped; 4cm piece ginger, coarsely chopped; 2 Tbsp canola oil (if needed); 1 Tbsp lime juice; 2 tsp soy sauce; 1 free-range egg, lightly beaten

Chicken wings are a cost-effective way to feed your family, but when Clarissa puts her magic touch on them, they’ll be one of the most delicious ways to feed your family too. A soy, ginger and lemongrass-based marinade perfectly complements the dry ingredients, herbs and spices. Whether it’s for just your family or for a dinner party with friends, this one is definitely a crowd-pleaser.

Note: In addition to the prep time mentioned above, this recipe requires 1 hour of marinating time.

Ingredients

1 Tbsp chilli powder

3 tsp curry powder

1/2 tsp ground cumin

1/2 tsp whole aniseeds

1/2 tsp ground coriander

1/4 cup plain flour

1 Tbsp sea-salt flakes, plus extra, to serve

1 Tbsp caster sugar

2kg chicken wings or wing nibbles

3 stalks curry leaves, leaves picked, plus extra, fried, to serve

Vegetable oil, for deep-frying

Lime wedges, to serve

ASIAN PASTE

6 cloves garlic, peeled

5 small red Asian shallots, chopped

2 stalks lemongrass, white part only, roughly chopped

4cm piece ginger, coarsely chopped

2 Tbsp canola oil (if needed)

1 Tbsp lime juice

2 tsp soy sauce

1 free-range egg, lightly beaten

Method

For Paste, in a small food processor, process garlic, shallot, lemongrass and ginger to a smooth paste, adding a little oil if necessary. Stir in juice, soy and egg.

In a large non-metallic bowl, combine spices, flour, salt and sugar. Whisk in garlic paste mixture until combined. Stir in chicken and curry leaves. Marinate, covered, at room temperature for 1 hour.

In a large saucepan, heat oil to 180°C. In batches (about 3 pieces), remove chicken from marinade, shake off excess. Carefully add chicken to hot oil. Deep-fry for 6-8 minutes, until golden and cooked through. Transfer to plate lined with paper towel, cover with foil while cooking remaining chicken.

Serve chicken with extra salt, fried curry leaves, a squeeze of lime juice and wedges.

COOK’S TIPS

To test if your oil is ready, put a wooden chopstick in middle of wok and when it starts bubbling on sides of stick your oil is ready.
Alternatively, drop a cube of bread into oil. If it browns in 15 seconds your oil is ready.

Clarissa Feildel Chef

As an accomplished cook, author and television presenter Clarissa Feildel has always had food at the heart of everything she does. Clarissa’s Nyonya/Chinese and Sri Lankan background has given her a melting pot of dishes in her repertoire, which she uses every day when feeding her family.

Ingredients

Method

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