Recipes - Malaysian & Singaporean

Belacan Fried Chicken
R00635_Belacan-Fried-Chicken


Crispy on the outside and tender on the inside, this flavourful Malaysian fried chicken dish is definitely a winner. Serve as part of a main dish or even as starters to be shared. Belacan, a hardened block of shrimp paste made from finely crushed shrimp mixed with salt and fermented, is one of the most loved ingredients in Malaysian kitchens. Belacan is usually toasted and used in small quantities, giving an amazing savoury flavour to pastes and curries. Despite being pungent in its raw stage, once it’s cooked, the taste of belacan is delicious.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

8 chicken wings
50g belacan (shrimp paste)
½ tsp white pepper powder
1 tsp coriander powder
½ tsp salt
1 tsp sugar
4 tbsp oil
Oil for deep frying




Steps:
  1. Mix the belacan, white pepper powder, coriander powder, salt, sugar and oil using a pestle and mortar until it becomes a paste.
  2. In a large mixing bowl, add the chicken wings into the belacan paste.
  3. Mix well and rub the paste into the chicken. Let it marinate for at least 1 hr, or even better, overnight.
  4. Heat up oil in a deep wok and deep fry the chicken wings for around 15 mins, until light brown, remove and set aside.
  5. Let chicken wings rest for approximately 1 mins.
  6. Turn the heat up and add the chicken wings to fry again for 5 mins.
  7. Once the wings are golden brown, remove and drain.

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Belacan Fried Chicken

Belacan Fried Chicken

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Crispy on the outside and tender on the inside, this flavourful Malaysian fried chicken dish is definitely a winner. Serve as part of a main dish or even as starters to be shared. Belacan, a hardened block of shrimp paste made from finely crushed shrimp mixed with salt and fermented, is one of the most loved ingredients in Malaysian kitchens. Belacan is usually toasted and used in small quantities, giving an amazing savoury flavour to pastes and curries. Despite being pungent in its raw stage, once it’s cooked, the taste of belacan is delicious.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Deep-Fry
Cuisine: Malaysian & Singaporean
Ingredients

8 chicken wings
50g belacan (shrimp paste)
½ tsp white pepper powder
1 tsp coriander powder
½ tsp salt
1 tsp sugar
4 tbsp oil
Oil for deep frying

Instructions
  1. Mix the belacan, white pepper powder, coriander powder, salt, sugar and oil using a pestle and mortar until it becomes a paste.
  2. In a large mixing bowl, add the chicken wings into the belacan paste.
  3. Mix well and rub the paste into the chicken. Let it marinate for at least 1 hr, or even better, overnight.
  4. Heat up oil in a deep wok and deep fry the chicken wings for around 15 mins, until light brown, remove and set aside.
  5. Let chicken wings rest for approximately 1 mins.
  6. Turn the heat up and add the chicken wings to fry again for 5 mins.
  7. Once the wings are golden brown, remove and drain.

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