My Mummy’s Fried Chicken Recipe ๐
Overview:
Name: My Mummy’s Fried Chicken
Description: This is my mom’s recipe and I loved it ever since I could remember. The chicken’s very juicy and tasty and it’s best served with hot rice and some stir-fried veggies. A truly Malaysian treat!
Recipe Category: Chicken
Keywords: Poultry, Beans, Meat, Asian, Very Low Carbs, High Protein, High In… , Weeknight, Stove Top, < 4 Hours
Prep Time: 3 hours
Cook Time: 1 hour
Total Time: 4 hours
Servings: 6
Calories: 354 per serving
Fat Content: 23.4g per serving
Saturated Fat Content: 6.7g per serving
Cholesterol Content: 115mg per serving
Sodium Content: 2529.6mg per serving
Carbohydrate Content: 4.3g per serving
Fiber Content: 0.9g per serving
Sugar Content: 0.4g per serving
Protein Content: 30.1g per serving
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Chicken |
| 2 tsp | Turmeric powder |
| 3 tbsp | Thick soy sauce |
| 3 tbsp | Light soy sauce |
| 3 tbsp | Chinese oyster sauce |
| 1 tsp | Salt |
| 1 tsp | Ground black pepper |
| Vegetable oil (for frying) |
Instructions:
- Marinate the Chicken:
- In a large bowl, add the chicken pieces, turmeric powder, and salt.
- Mix well until the chicken is evenly coated with the spices.
- Add Soy Sauces and Oyster Sauce:
- To the marinated chicken, add the thick soy sauce, light soy sauce, Chinese oyster sauce, and ground black pepper.
- Mix very well to ensure the chicken is thoroughly coated with the sauces and spices.
- Marinate:
- Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight to enhance the flavor.
- Heat Vegetable Oil:
- In a large fry pan, heat up 2 to 3 inches of vegetable oil over medium-high heat until it reaches frying temperature.
- Fry the Chicken:
- Carefully add the marinated chicken pieces into the heated oil. Be cautious to avoid splattering.
- Fry the chicken in batches to avoid overcrowding the pan.
- Adjust Heat:
- Lower the heat to medium once the chicken is added to the oil to ensure even cooking without burning.
- Turn and Fry:
- After about 10 minutes, carefully turn the chicken pieces using tongs.
- Continue frying and turning the chicken periodically until they are golden brown and cooked through.
- Drain the Chicken:
- Once the chicken is cooked and crispy, transfer them to a plate lined with paper towels to drain off excess oil.
- Serve:
- My Mummy’s Fried Chicken is best served hot alongside steamed rice and sautรฉed stir-fried veggies.
- Enjoy the juicy and flavorful goodness of this Malaysian-inspired dish!
- Bon Appรฉtit!
- Try it and savor the deliciousness of this homemade delicacy that’s sure to become a family favorite.
Notes:
- Marinating the chicken overnight enhances the flavor and ensures a juicy and tender texture.
- Adjust the frying time based on the size and thickness of the chicken pieces to ensure they are thoroughly cooked.
- Be cautious when frying to avoid oil splatters.
- Serve the fried chicken immediately for the best taste and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best experience.
Enjoy Cooking!
Prepare to delight your taste buds with the aromatic flavors of My Mummy’s Fried Chicken – a cherished family recipe that brings joy to every mealtime! ๐ฝ๏ธ
