Spicy Fried Chicken

Another recipe from cook book

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 2⁄3 kg chicken pieces, trimmed (such as drumsticks and small thighs with bone in)
• 1  lime, juice of
• 4  shallots, roughly chopped
• 3  garlic cloves, roughly chopped
• 3  cm  piece ginger, peeled, chopped
• 2  teaspoons ground turmeric
• 2  teaspoons salt, flakes
• 2  bay leaves
•  peanut oil, for deep-frying

Directions

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.