Malaysian Rendang and Coconut Fried Chicken

Recipe by Louis Tikaram

Ingredients

1/2 cup Ayam Malaysian Rendang curry paste

200ml Ayam coconut milk

2 tablespoons Ayam fish sauce

8 x boneless chicken thighs

1½ cup Coles plain flour

½ cup Coles cornstarch

1 teaspoon baking powder

2 teaspoon Coles Sea salt

1 teaspoon Coles Black pepper

1 teaspoon Coles garlic powder

1 teaspoon Coles onion powder

Canola oil (for deep-frying)

Coriander sprigs, to serve

1 lime

METHOD

In a large bowl, whisk together the Ayam Rendang curry paste, coconut milk and fish sauce. Cover and marinade overnight if possible, or for a minimum of 2 hours.

To make the chicken crust, place the plain flour, cornflour, baking powder, salt, garlic powder, and onion powder in a large bowl and whisk to combine.

Remove the chicken from the marinade and place it into the flour mixture, pressing the flour firmly into all the cracks and cuts of the chicken to make it extra crispy when frying. Transfer the coated chicken to a plate, then repeat with remaining chicken thighs.

Fill a large pot or wok with canola oil and heat to around 160°C. Carefully add the chicken and cook for around 8 minutes, stirring and turning to ensure even cooking. When the chicken is cooked, transfer the pieces to absorbent paper and season with salt and pepper.

Serve with some fresh lime and coriander.

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