Twice-Fried Chicken - Malaysia

Ingredients

  • ground cloves
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 1 teaspoon
  • 2 teaspoons
  • + 49 more ingredients
    • 1 teaspoon
    • 2
    • 2
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 3 cups
    • 3 cups
    • 1 teaspoon
    • 1 teaspoon
    • ¼ teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • ground cloves
    • ¼ teaspoon
    • 4 small
    • ½ teaspoon
    • 4 small
    • 2 teaspoons
    • ½ teaspoon
    • shallots, quartered
    • anchovy paste
    • ground coriander
    • ground cumin
    • shallots, quartered
    • pure chile powder
    • pure chile powder
    • anchovy paste
    • ground coriander
    • ground cumin
    • ground fennel
    • ground fennel
    • garlic cloves
    • garlic cloves
    • ground turmeric
    • ground turmeric
    • fresh ground black pepper
    • fresh ground black pepper
    • salt
    • salt
    • sugar
    • sugar
    • ground cinnamon
    • ground cinnamon
    • vegetable oil, for frying
    • vegetable oil, for frying

1 Make the spice paste. In a mini food processor, combine all of the ingredients and process to a dry paste. 2 Prepare the chicken. In a large deep skillet, heat the vegetable oil to 365°F Rub the spice paste all over the chicken pieces, massaging it inches When the oil is ready, carefully add t...

View full recipe at SpringPad

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