As much as I love each of my meal to be healthy and nutritious, there are days when I crave for fast food, especially my all-time-favorite fried chicken. Every country has its own way of cooking fried chicken, and in the far east, where home is now for me, there are so many recipes of fried chicken. One of the recipes that I like is the Malaysian turmeric fried chicken, which by no surprise if you know my cooking style now, is one of the easiest to prepare and no less on its taste. The spices I used here would be easily available from most Asian grocers, so anyone should be able to put this recipe together very quickly. My favorite Asian Market is HMART where I typically find the freshest ingredients at great prices! I also added a twist of lemon to the traditional recipe to give the chicken parts a fresh and tangy mouth-watering taste.
You can use other parts of the chicken if you desire, but I tend to choose the wings because they cook rather evenly and fast. If you are using chicken drumsticks, cut a slit across the thickest part of the meat to cook better. You may need to adjust for longer cooking time if you use chunkier chicken parts.
A word of caution though. The deep-yellowish turmeric powder stains almost anything that it touches, especially on plasticware and cloth, if it is left in contact for a while. Use stainless steel or glass bowls instead of plastic ones, and always bag the marinated chicken parts in disposable food bags if you are leaving it overnight to chill. I also strongly recommend the use of disposable gloves if you need to get down to “dirty work” of mixing the spices with your hands. Despite these “handling inconveniences”, turmeric has known healing and medicinal properties, ranking it as one of the healthiest food in the world today.
Fried Turmeric Chicken Wings
- 1 dozen chicken wings, defrosted with drummettes separated with the mid-joint
- 2 tbs turmeric powder
- 2 tsp coriander powder
- 2 tsp ginger powder, or freshly ground ginger
- 4 cloves of garlic, finely minced
- 2 tsp salt
- ½ black pepper
- ½ lemon, juiced
- (Optional) A few stalks of fresh curry leaves
- Cooking oil for deep frying.
- Wash and pat dry the chicken wings
- Mix the turmeric, coriander, ginger, garlic, salt and pepper in a glass or stainless steel bowl. Pour this spice mix onto the chicken.
- Pour the lemon juice and ensure the spices coat the chicken parts evenly. Sprinkle the curry leaves and then set aside for at least 2 hours, or overnight if possible.
- Heat up a pot of cooking oil, and fry the chicken parts in batches when the oil is sufficiently hot. Fry for 5-6 minutes under medium heat. The chicken should be browned but not charred.
- Serve with lemon juice and your favorite chili sauce. Enjoy!