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Malaysian Belacan Fried Chicken

Crispy fried chicken marinated in a savory belacan (shrimp paste) mixture with cilantro stem juice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 3 people

Ingredients

  • 6 small chicken drumsticks
  • 1 tablespoon cilantro stems juice juice extracted from cilantro stems
  • 1 tablespoon shrimp sauce (belacan)
  • 1/2 tablespoon sugar
  • 1 egg white
  • 1/2 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons all-purpose flour

Instructions

  • Rinse the drumsticks and pat them dry with paper towels; set aside.
  • Trim the bottom 2 inches (5 cm) of cilantro stems, then pound in a mortar and pestle and squeeze to extract the juice; reserve 1 tablespoon.
  • In a large mixing bowl, whisk together the shrimp sauce, sugar, egg white, sesame oil, cilantro stem juice, cornstarch, and all-purpose flour until smooth.
  • Add the chicken to the marinade and toss to coat thoroughly; cover and refrigerate for at least 4 to 6 hours.
  • When ready to cook, heat enough oil in a deep pot or fryer to deep-fry the drumsticks until it reaches about 350–375°F (175–190°C).
  • Carefully lower the marinated drumsticks into the hot oil and fry until golden brown and cooked through, about 8–12 minutes depending on size.
  • Transfer the fried chicken to a plate lined with paper towels to drain excess oil, then serve immediately with chili sauce on the side.

Equipment

  • Mixing Bowl
  • mortar and pestle or blender
  • deep fryer or deep pot
  • Tongs or Slotted Spoon
  • Paper Towels

Notes

  • Marinate at least 4 hours for best flavor.
  • Pat chicken dry before marinating to help coating stick.
  • Keep oil at steady temperature to ensure even browning.
  • Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).