Malaysian Mamak Fried Chicken

Last week, I turned 33.

Yup.

Every year for my birthday, all I ask from Mr. V is a plate of homemade Nasi Lemak. I’ll write a post on Nasi Lemak real soon but for now, just know that it is my all time I can eat it every day for the rest of my life favorite dish. The plan is that he cooks… not I. Of course, that never happens. If I want anything remotely related to food, I’m on my own. “I can take you out for Nasi Lemak…” he’d say. Guys, a word of advice. When your wife asks you to cook something, that means she wants you to COOK something. If she wants to eat out, she would have said that otherwise.

Anyway, this year, not only was I craving for Nasi Lemak on my birthday (or every other day for that matter), I wanted something I’d always have with my Nasi Lemak at a Mamak joint in Malaysia.

Fried Chicken.

But not just any fried chicken.

Mamak Style Fried Chicken.

At a mamak place, one can find chicken pieces coated in a reddish hue powder in a chiller. That reddish hue powder is the marinade – two types of curry powder along with chili powder and ground turmeric. Just 4 ingredients for the marinade yet it makes a world of difference. It is simply delectable.

I took a step further and added yogurt to the marinade to tenderize the chicken.

The end result is a crispy on the outside yet juicy on the inside fried chicken. Every bite is filled with a curry flavorful kick. It’s like the good old southern fried chicken only better. I’m a fried chicken fanatic. I’ve eaten my share of fried chicken throughout my life. Mamak Fried Chicken is still one of the best there is. Trust me guys. It’s good.

Tips:

1. I added eggs into the yogurt marinade because they help stick the coating to the chicken better. I’ve tried frying without the eggs in the marinade and have also tried coating the yogurt marinated chicken in eggs or eggs with oil or egg whites and found that the best method is still eggs in the yogurt marinade.

2. Yogurt is of course used to help tenderize the chicken.

3. Rice flour is used in the flour mixture to help add crisp. Cornstarch is use to aid in binding as well as crisping. Baking powder is used to help lighten the coating.

If you’re starting to get into the groove of Mamak food, then you’re going to love this Tandoori Wings & Garlic Cheese Naan. Smoky, roasted tandoori chicken wings with bold flavors marinated in yogurt & aromatic spices with soft garlic cheese naan & a vibrant mint chutney.

Or if you want to explore more Malaysian ‘chicken’ type of dishes, you don’t have to look further. This Spicy Tomato Chicken (aka Ayam Masak Merah) is a traditional Malay style dish. Chicken is first fried for extra flavor & then braised in a delicious spicy, sweet sourish sauce.

Also, if you haven’t done so already, check out my last post Quinoa Salad. I’m a meat lover, but I guarantee you’ll be addicted to the salad. Quinoa is cooked in broth & tossed with vegetables. Add a little heat & tang, it is super easy & quick to whip up. Perfect as a meal, a side dish or dip.

What is your all time favorite fried chicken?

 

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Malaysian Mamak Fried Chicken                 Serves 4-8

what you need:

3 lb drumsticks (about 8 drumsticks)

Curry Spice Mix
2 tbs fish curry powder
2 tbs meat curry powder
1 tbs chili powder (see note)
1 tbs ground turmeric

Marinade
2 cups whole plain yogurt
2 eggs
4 tbs curry spice mix
2 tbs salt
1/2 tbs sugar
1/2 tsp black pepper

Flour mixture
1 cup all purpose flour
1/2 cup rice flour
1/2 cup cornstarch
2 tbs curry spice mix
1 tbs black pepper
1 tsp baking powder
1 3/4 tsp salt

directions:

1. In a small bowl, whisk together the ingredients for the curry spice mix. Set aside.

2. In a ziploc bag, add all the ingredients for the marinade. Add the drumsticks and combine well. Let marinate for 4 hours to overnight in the fridge.

3. In a wide, shallow dish, whisk together the ingredients for the flour mixture.

4. Make sure the chicken is almost in room temperature. Remove the chicken from the marinade and let the excess marinade drip off. Dredge the chicken in the flour mixture, pressing with your hands to make a thick layer and then gently shaking off the excess flour. Let the dredged chicken rest on a wire rack set on a baking sheet while you heat the oil.

5. In a cast iron pan, add about 1/2″ oil. Over medium heat, heat the oil to 365 F.

6. When the oil is hot, gently place 3-4 pieces of chicken into the pan. Don’t overcrowd the pan and don’t touch the chicken or risk the coating falling off. The chicken should be frying at about 300-325 F. Decrease or increase the heat as needed.

7. Fry for 5-8 minutes until golden brown, gently flip and fry for another 5-8 minutes until golden brown or internal temperature of the thickest part of the chicken is at least 165 F. (If the chicken is browning too quickly and they’re still not done, place them on a wire rack set over a baking sheet in the oven at 350 F until it’s done).

8. Place the fried chicken on a rack set on a baking sheet and let rest for 10 minutes before serving. Make sure the temperature of the oil is 365 F before frying the next batch.

Note:

This chili powder is the kind with a blend of spices like cumin, oregano, coriander, garlic, allspice and clove. It’s not the kind where it only consist of ground dried chilies. I buy the Simply Organic brand chili powder.