← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1 kg chicken wings or drumsticks
• 2 Shallot
• 2 cm piece Ginger
• 1 cm piece Galangal
• 1 Lemongrass, white part
• 2 tbsp meat curry powder
• 1 tsp Ground coriander
• ½ tsp Ground turmeric
• ½ tsp Black pepper
• 1 tsp Salt
• 1 tsp Sugar
• 150 ml Coconut milk
• oil, for deep-frying
• 3 tbsp Worcestershire sauce
• 2 tbsp Soy sauce
• 1 tsp lime juice
• ½ tsp English mustard
• ½ tsp Sugar
• 1 Red chilli, finely sliced

Method

1. Blend the shallots, ginger, galangal and lemongrass to a paste, then mix with the curry powder, coriander, turmeric, pepper, salt, sugar and coconut milk.
2. Rub the marinade all over the chicken, cover and chill for at least 4 hours or overnight.
3. Heat 6 cm of oil to 160°C (320°F). Fry the chicken in batches for 7–8 min until pale golden and nearly cooked, then drain on a rack and rest for 5 min.
4. Raise the oil to 180°C (350°F) and fry again for 2–3 min until deep golden, very crisp and cooked through (75°C/165°F).
5. Stir all the dip ingredients together and serve with the hot chicken.

Tips

• Wipe off the excess marinade before frying: the coconut milk catches and darkens fast.
• Contains soy, wheat, mustard and fish (Worcestershire sauce contains anchovies).

Sources

Written in our own words after cross-checking these recipes:

SBS Food Lin's Food Divinely Delish