Malaysian Rendang and Coconut Fried Chicken
Recipe by Louis Tikaram
Serves 4 pers | 
Prep 20 minutes (plus 2 hours to overnight marinating) | 
15 minutes 
Ingredients:
- ½ cup AYAM™ Malaysian Rendang Curry Paste
- 200ml AYAM™ Coconut Milk
- 2 tbsp AYAM™ Fish Sauce
- 8 boneless chicken thighs
- 1½ cups plain flour
- ½ cup corn starch
- 1 tsp baking powder
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- Canola oil (for deep frying)
- Coriander srigs, to serve
- 1 lime
Method:
- In a large bowl, whisk together the AYAM™ Rendang curry paste, coconut milk and fish sauce. Cover and marinade overnight if possible, or for a minimum of 2 hours.
- To make the chicken crust, place the plain flour, cornflour, baking powder, salt, garlic powder, and onion powder in a large bowl and whisk to combine.
- Remove the chicken from the marinade and place it into the flour mixture, pressing the flour firmly into all the cracks and cuts of the chicken to make it extra crispy when frying. Transfer the coated chicken to a plate, then repeat with remaining chicken thighs.
- Fill a large pot or wok with canola oil and heat to around 160°C.Carefully add the chicken and cook for around 8 minutes, stirring and turning to ensure even cooking. When the chicken is cooked, transfer the pieces to absorbent paper adn season with salt and pepper.
- Serve with some fresh lime and coriander.
Tips: Substitute crab for prawns or other seafood.
