Malaysian Fried Chicken Rice Bowl Recipes

SIMPLE MALAYSIAN FRIED CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
• In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

AYAM GORENG (MALAYSIAN FRIED CHICKEN)

Steps:

• Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
• Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
• Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.

FRIED CHICKEN AND EGG RICE BOWL RECIPE BY TASTY

Steps:

• First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
• Deep-fry until chicken is done, brown and crispy. Slice and set aside.
• In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
• Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
• Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
• Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
• Enjoy!

MALAYSIAN FRIED CHICKEN RICE BOWL

Steps:

• Begin by deboning the Chicken Thigh (2).
• Heat the Canola Oil (as needed) in a large pan over medium-high heat. Make sure to have enough oil to cook one side of the thighs in. You are not deep frying, so there does not need to be too much oil.
• In a mixing bowl, add the All-Purpose Flour (1 cup), Baking Powder (1 teaspoon), Salt (to taste) and Ground Black Pepper (to taste) and mix. Coat the chicken thighs in the flour mixture.
• When it is hot enough to fry, lay the dredged chicken thighs into the oil away from you.
• When golden and crispy on one side, flip and cook the other side of the thighs. When cooked through, remove and set aside, while you prepare the sauce.
• In the same pan, add the Onion (2 tablespoon), Water (1/2 cup), Ground Black Pepper (to taste), Ketchup (1 tablespoon), Garlic (2 clove), Chicken Stock (2 teaspoon), Oxtail Soup (3.6 ounce), Ground Turmeric (to taste), Brown Sugar (2 teaspoon), Salt (to taste) and Ground Cumin (1 tablespoon).
• Bring the sauce to a boil. Once thickened, remove from heat.
• Slice the fried chicken thighs.
• Serve your Malaysian Fried Chicken in a bowl with Carrot (to taste), Broccoli Florets (to taste), White Rice (to taste), and plenty of sauce. Enjoy!