Spicy Fried Chicken

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Recipe by tomoko matsunaga

Another recipe from cook book

Ingredients Nutrition


  1. Cut a slit in the top of each chicken pieces.
  2. Drizzle lime juice over chicken.
  3. Using a large mortar and pestle, pound shallots, garlic, ginger, turmeric and salt flakes into a paste.
  4. Combine chicken, spice mixture, bay leaves and 2 tablespoons water in a large wok.
  5. Cover with wok lid and cook, stirring occasionally, over medium heat for 20 minutes, adding a little extra water if necessary. Transfer mixture to a dish. Clean wok.
  6. Preheat oven to 150°C.
  7. Pour oil into wok until half full.
  8. Heat over medium heat until hot.
  9. Cook chicken, 3 to 4 pieces at a time, for 7 minutes or until crisp and golden, covering with a splatter guard.
  10. Transfer to a wire rack and keep warm in oven.
  11. Serve warm or at room temperature.

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