Malaysia has some of the best foods that the world has to offer and I am not even biased.
If you have traveled to Malaysia, you would know what I mean.
Foodies all become an instant fan with our food.
Lucky for little G, I take him back to Malaysia every summer and he agrees that Malaysian food is absolutely delicious.
This Malaysian Belacan Fried Chicken is his favorite dish.
His eyes lit up when I told him that I was making him fried chicken for dinner.
Belacan is shrimp paste, which is a key ingredient in Malaysian recipes.
Much like fish sauce to Thai and Vietnamese cuisines, belacan is pungent but it adds amazing flavors and taste structure to our food.
For this recipe, you want to use shrimp sauce in a bottle, and not in a block.
This Malaysian Belacan Fried Chicken is extremely delicious, much like Thai Fried Chicken.
It calls for only a handful of ingredients.
Give me a choice, I would always go for Asian fried chicken. Enjoy!
How Many Calories Per Serving?
This recipe is only 312 calories per serving.
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Belacan Fried Chicken Recipe
Belacan Fried Chicken - crispy and juicy Malaysian fried chicken marinated with cilantro and Asian seasonings. So delicious!
Ingredients
- 6 small chicken drumsticks (about 20 oz.)
- 1 tablespoon cilantro stems juice
- 1 tablespoon shrimp sauce
- 1/2 tablespoon sugar
- 1 egg white
- 1/2 tablespoon sesame oil
- 1 tablespoon corn starch
- 3 tablespoons all-purpose flour
Directions
-
1
Rinse the chicken with water and pat dry with paper towels. Set aside. Prepare the cilantro juice by cutting off the bottom 2-inch part of cilantro (the stems). Using a mortar and pestle, pound the stems and extract the juice from the stems using your hand.
-
2
In a big bowl, whisk the shrimp sauce, sugar, egg white, sesame oil, cilantro juice, corn starch and flour together until smooth. Add the chicken, coat well and marinate for at least 4-6 hours.
-
3
When ready, heat up a pot of cooking oil or use a deep fryer. Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
-
4
Serve the fried chicken immediately with chili sauce.
Dakwah
yummi. its look very delicious. may i will try to make it :)
chiong
What is shrimp sauce ? Is it shrimp paste ?
Jay
My vein is born in Georgetown Penng and not knowing your current residency it is difficult to understand your recipes Is it cater for American palates
Rasa Malaysia
No this is an authentic recipe and tastes just like what you get in Penang.
Tv
Your recipes are the best ! I find I Rea
Lu relate being a malaysian expat!
Rasa Malaysia
Thanks I am so glad you love my recipes. Yes, they are all very yummy!
A.S.
Read the instructions carefully before asking redundant questions. Duh….
Sean Mahan
This looks so delicious! Can’t wait to try it, I think I’ll prepare it this weekend. Thank you for the recipe!
bambam
where is the recipe?
Rasa Malaysia
The recipe is where the red bar “CLICK HERE FOR RECIPE”
Shereen
How many stems would one need to extract a tablespoon of sauce? A fistful? More? Seems quite tedious for a small amount of something, although I’m sure the flavor is wonderful! Would mincing cilantro and immediately sprinkling a generous amount on the fried chicken provide the requisite flavor?
Rasa Malaysia
A bunch of cilantro, you can minced and add to the chicken to marinate but not ideal because when you deep-fry, they become black bits. You can skip the cilantro juice if you want.
Helene
How do you get cilantro juice?
Rasa Malaysia
Prepare the cilantro juice by cutting off the bottom 2-inch part of cilantro (the stems). Using a mortar and pestle, pound the stems and extract the juice from the stems using your hand.
Jean Blakney
This recipe looks delicious! Going to try it soon!!!
Rasa Malaysia
Awesome, thanks Jean.
Patricia
How do you get cilantro juice from the stem?
Rasa Malaysia
Prepare the cilantro juice by cutting off the bottom 2-inch part of cilantro (the stems). Using a mortar and pestle, pound the stems and extract the juice from the stems using your hand.
Judy
You might try putting the stems into a small blender (like a magic bullet or some other brand) and blending. Then you can squeeze the juice out easier (especially if you have a small nylon net bag or cheese cloth).
Rasa Malaysia
Yes you can use a blender but the quantity of the stems are too little so might be hard to blend. That’s why I still suggest good old mortar and pestle.