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Malaysian Special Fried Chicken

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Crispy chicken wings dipped in a worstershire sauce dressing and served with steamed jasmin rice and something green (could be salady/leafy or just quick fried bok choy). Source Siu Ling Hui in one of those weekend supplements in The Age newspaper years ago. Frying the chicken this way keeps it lovely and succulent.

Crispy chicken wings dipped in a worstershire sauce dressing and served with steamed jasmin rice and something green (could be salady/leafy or just quick fried bok choy). Source Siu Ling Hui in one of those weekend supplements in The Age newspaper years ago. Frying the chicken this way keeps it lovely and succulent.

Ingredients

Serves: 4

Metric Cups

For the Chicken

  • 1½ kilograms chicken wings
  • oil (for deep frying)

For the Marinade

  • 2 tablespoons curry powder
  • 2 tablespoons light soy sauce
  • 4 tablespoons lemon juice
  • 2 teaspoons salt
  • 2 teaspoons sugar

For the Sauce

  • 1 teaspoon dried mustard powder
  • 125 millilitres Worcestershire sauce
  • 2 red chillies (finely sliced)

For the Chicken

  • 3⅓ pounds chicken wings
  • oil (for deep frying)

For the Marinade

  • 2 tablespoons curry powder
  • 2 tablespoons light soy sauce
  • 4 tablespoons lemon juice
  • 2 teaspoons salt
  • 2 teaspoons sugar

For the Sauce

  • 1 teaspoon dried mustard powder
  • 4 fluid ounces Worcestershire sauce
  • 2 red chiles (finely sliced)

Method

Malaysian Special Fried Chicken is a community recipe submitted by Grey Bird and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Rinse and dry chicken wings (Sui dries chicken with blow drier -I don't do that but maybe I will sometime).
  • Blend marinade, toss in wings and marinate 3-4 hours.
  • Make sauce by making a smooth paste with mustard and 1 tbsp Worcestershire and then adding the rest along with the chillies.
  • Before cooking drain off marinade from chicken, deep fry in batches in very hot oil.
  • Serve with rice and veggie dish with sauce on the side.

  • Rinse and dry chicken wings (Sui dries chicken with blow drier -I don't do that but maybe I will sometime).
  • Blend marinade, toss in wings and marinate 3-4 hours.
  • Make sauce by making a smooth paste with mustard and 1 tbsp Worcestershire and then adding the rest along with the chillies.
  • Before cooking drain off marinade from chicken, deep fry in batches in very hot oil.
  • Serve with rice and veggie dish with sauce on the side.

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