Fried Chicken

Ingredients

• 1 kgwhole chicken, cut into 8 pieces
• 120 g (1 cup)tapioca flour
• 3 stemscurry leaves (optional)
• As neededoil for deep-frying
• 4small shallots
• 3 clovesgarlic
• 3 cmgalangal
• 2–3 cmturmeric
• 1lemongrass stalk, inner white part only
• 1–2 tspsalt
• 1 tspchicken stock powder or MSG
• 2 tspground coriander
• 2 tbsprice vinegar
• 60 g (½ cup)tapioca flour
• 1 large or 2 smalleggs

Instructions

1. 1

   Blend the aromatics

   Blend the shallots, garlic, galangal, turmeric, lemongrass, salt, chicken stock powder or MSG, ground coriander and eggs until smooth.

2. 2

   Mix the coating

   Stir the blended spice mixture together with the ½ cup (60 g) tapioca flour.

3. 3

   Marinate the chicken

   Combine the chicken pieces with the curry leaves, rice vinegar and spice mixture. Leave to marinate for at least 1 hour or overnight in the fridge.

4. 4

   Bring to room temperature

   If the chicken has been refrigerated, let it come to room temperature before frying.

5. 5

   Heat the oil

   Heat a generous amount of oil for deep-frying.

6. 6

   Fry until golden

   Lightly coat the chicken pieces with tapioca flour and fry over medium heat for 8–10 minutes, until golden. Fry in batches so the pan is not overcrowded.

7. 7

   Fry for extra crunch

   Fry the chicken a second time over the highest heat for 30–50 seconds. Remove from the oil and serve hot and crisp.

What is this style of fried chicken?

Fried chicken is made in many cuisines, with seasonings and coatings that vary from place to place. This version uses fragrant aromatics often found in Southeast Asian cooking, including galangal, turmeric and lemongrass.

The tapioca coating and brief second fry help give the chicken a crisp exterior, while the marinade flavours the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 33g protein, 30g carbs, 26g fat.

The chicken supplies most of the protein, while the tapioca coating contributes most of the carbohydrates. Fat comes mainly from the chicken skin and oil absorbed during frying. Serve a piece with rice or another starch and plenty of vegetables to round out the plate.

The aromatic marinade

Blending the shallots, garlic, galangal, turmeric and lemongrass into a smooth paste spreads their flavour evenly over the chicken. Use only the white inner part of the lemongrass as specified.

Curry leaves: These are optional, but add another aromatic note as the chicken marinates and cooks.

Why tapioca is used

Tapioca flour is used both in the spice mixture and as a light coating before frying. Keep the final coating light so it does not form a thick layer around each piece.

Eggs: They are blended into the seasoning mixture, helping it cling to the chicken along with the tapioca.

Marinating and frying

Marinating: Give the chicken at least 1 hour, or leave it overnight in the fridge for a longer rest. If chilled, let it come to room temperature before it goes into the hot oil.

Frying: Cook over medium heat for 8–10 minutes, then use the very hot oil for the brief second fry. The recipe gives these times and the golden colour as cues; check that the chicken is cooked through before serving.

Keep the coating crisp

Work in batches rather than crowding the pan, which can make it harder to maintain the frying temperature and brown the chicken evenly. Let excess marinade drip off before applying the light tapioca coating.

Serve promptly after the second fry, when the outside is at its crispest.

What to serve with it

Serve the chicken with rice and a fresh vegetable side, such as cucumber or a simple salad, for a meal with contrasting textures. Keep sauces on the side so the coating stays crisp.

The chicken is also easy to share as part of a larger spread; cut or portion the pieces after frying if needed.

Recipe notes & tips

• Blend the aromatics thoroughly so the marinade is as smooth as possible.
• Let excess marinade drip away before dusting the chicken with tapioca flour.
• Fry in batches to avoid overcrowding the pan.
• Use the medium-heat fry to cook the pieces before the short, hotter second fry.
• Serve soon after frying for the crispest coating.

Variations

• Skip the curry leaves: Leave them out for a simpler aromatic profile.
• Adjust the salt: Use the lower amount first, then season to taste.
• Use stock powder: Choose chicken stock powder instead of MSG, as listed in the ingredients.
• Add a fresh side: Serve with cucumber or salad for a cool contrast.
• Make it a meal: Pair with steamed rice and vegetables.

Common mistakes to avoid

• Overcrowding the pan: The chicken may brown less evenly; fry in batches.
• Skipping the marinade: Allow at least 1 hour for the seasoning to coat the chicken.
• Using a thick coating: Dust lightly with tapioca flour rather than packing it on.
• Frying straight from the fridge: Let chilled chicken come to room temperature first.
• Overlooking doneness: Check that the chicken is cooked through before serving.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating will soften during storage.

Frequently asked questions