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Malaysian spiced drumsticks(deep-fried)-islandsmile.org

DEEP-FRIED ASIAN SPICED DRUMSTICKS(NOT BATTER COATED).

DEEP FRIED SPICY DRUMSTICKS, RICH WITH A SPICE BLEND OF ASIAN FLAVORS, NO BATTER COAT MEANS THE MARINADE HAS MORE TIME TO SOAK INTO THE MEAT.
Course barbecue, bites, chicken, lunch, Side Dish
Cuisine asian,, deep-fried, gluten-free
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 5
Author jehan

Ingredients

For the Malaysian spice blend, use the recipe link above .

4 tablespoons of grated ginger

3 tablespoons of grated garlic

6-7 shallots

Sprig of curry leaves

2 tablespoons of cumin powder

Salt to taste

1 teaspoon Sugar(optional, if you like to keep it spicy, avoid adding it)

1 cup of water(keep in mind you need just a small quantity of water, avoid adding water to completely cover the drumsticks)

For the gravy

leftover marinade

2-3 tablespoons of thick coconut milk

Instructions

Once the Malaysian spice mix is prepared, separate three tablespoons of the spice blend from the marinade and save the rest in an air tight container.

Add the Malaysian spice with ginger, garlic, shallots, cumin, curry leaves and salt into a grinder, blend well until all ingredients turn into a semi-wet paste.

Wash, remove skin and clean the drumsticks well, place them on a flat surface and make deep sharp cuts to the flesh of the drumsticks. make the cuts deep enough to reach the bone.

Transfer the Drumsticks into a large bowl and add the marinade to the bowl. check the marinade for taste, make sure the paste is well seasoned with Salt(not too salty please).

Coat the marinade thoroughly over the chicken, especially on the deep cuts.

Cover with cling film and place the bowl in the refrigerator for 2-3 hours or overnight.

Once the chicken drumsticks are marinated, remove the bowl from the refrigerator, leave it out until the drumsticks reach room temperature.

Preparing the chicken drumsticks to fry.

Place a shallow, flat pan over medium heat and pour in the water, leave it to boil for 3 minutes.

Once the water boils, reduce heat to medium and add the chicken drumsticks in batches of three, avoid crowding the pan. don’t throw away the marinade as you will be making a thick gravy with it.

Allow 3-5 minutes for the chicken to cook, try not to constantly use the tong to move the drumsticks around but only to turn and cook all sides evenly. don’t over-cook the meat, just until they lose their pinkish tinge, immediately remove from pan.

Place the cooked chicken in a dish and continue until you’ve semi-cooked all the chicken drumsticks.

Deep Frying the chicken drumsticks.

Place a deep large pan over medium heat, pour in the oil and let the oil heat, 300-350 if using a thermometer or place the bottom of a wooden spoon in the oil, if you see bubbles appearing around it then the oil is heated enough to fry the drumsticks.

Maintain steady heat, fry the chicken, turning them every two to three minutes, so all sides fry to a deep golden color while the outer layer is slightly charred. make sure to fry them in small batches. Between 10-12 minutes at a steady temperature should be enough time to fry them.

If you have any leftover marinade add a few tablespoons of Coconut milk, cook over medium heat and make a thick gravy of the marinade, once done pour it or toss the chicken drumsticks and serve immediately with wedges of lime to enhance taste