FRIED BELACAN CHICKEN

The original recipe for this dish uses chicken wings but I seldom eat chicken wings cos' I feel it is too fatty.

Switching to chicken whole legs is a better option for me.
These fried shrimp paste [belacan] chicken tastes sweet and has the aroma of the belacan.  The spiciness depends on the pepper powder added. 
Overall, I find that it tastes good, a different version from my mum's recipe [here] which has wet belacan paste and some chilli paste.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

The marinade ingredien below is enough for 6 chicken wings but I used 2-3 chicken whole legs.

Ingredients

2-3 chicken whole legs - cut bite size pieces
Enough oil for deep frying
Marinade2 tbsp toasted belacan powder
1 1/2 tbsp sugar
1/2 tsp salt
1 tsp pepper
3 tbsp plain flour
1 1/2 tbsp cornflour
50 ml water 

1. Put all the ingredients into a bowl and mix well. Leave to marinate for 2 hours in the fridge.
2. Heat up enough oil in wok or deep saucepan, deep fry marinated chicken in batches until golden brown and cooked.
3. Dish up on serving platter lined with salad leaves and garnish with some sliced tomatoes. Serve immediately.

 

 

This post is linked to Cookbook Countdown #5 hosted by

Kitchen Flavours and Emily's Cooking (Makan2) Foray