This fried Malaysian chicken from Penang is going to give you a whole new level of finger lickin good!! Move aside Colonel, Nyonya fried chicken coming through!!
Having had the chance to sample many dishes when traveling through Malaya, I often want to recreate the food, but need to make it a little healthier these days! I have adapted this fried chicken for the air fryer and it does not lose any of the flavors! Paired with a spicy mango salad, it makes a phenomenal flavored supper, you will want this over and over again!
WINE NOTE: We were thrilled with the perfect pairing of English wine from Stanlake Park, that held it’s own flavor. With an orange blossom top note and aromatics, it pairs perfectly with the spices, and both the food and the wine complement each other’s flavors. Alternatively, you could try a Torrontes from Argentina or an Albarino, but if you can order the Stanlake Park Hinton Grove, I cannot recommend it enough for this supper!
16 pieces of chicken thighs and drumsticks
1 3/4 pints / 1.3l Skimmed milk or light coconut milk
10 oz / 300g all-purpose/plain flour
2 tbsp sea salt
2 tbsp lightly ground black pepper
3 tbsp ground coriander
2 tbsp ground turmeric
1 tbsp cinnamon
2 tbsp ground cumin
2 tbsp garlic powder
2 tsp ground cloves
2 tbsp onion powder
1 tbsp cayenne pepper
Sunflower oil spray
Soak the chicken in 1 1/3 pint / 800ml of the milk, overnight in the refrigerator.
Remove before cooking to bring to room temperature.
Blend the flour and spices together. Place the remaining milk in a bowl.
Heat the air fryer or oven to 350F / 180C & spray the tray with oil.
Dip the chicken in the milk , then into the spices.
Place the pieces in the air fryer in batches and cook for 10 minutes and then turn for another 10 minutes, checking the temperature has reached 165/170F or 75/80C with a meat thermometer.
OVEN cook for 45-60 minutes, turning once until the temperature has reached165/170F or 75/80C
Let rest for 5-10 minutes before serving
2 mangos, peeled, pitted, and cut into 1/4-inch cubes
Juice of 1-2 limes freshly squeezed limes
1 to 2 birds eye or Thai chilies, minced
3 green onions, finely sliced
2/3 cup lightly packed fresh cilantro leaves with stems coarsely chopped
Toss the ingredients in a salad bowl and place in the refrigerator until ready to serve.