PenangTime.com: Recipe Guide
BELACAN FRIED CHICKEN
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Chicken: 1kg Chicken pieces (wings or drumsticks).
- Marinade (Blend): 4 stalks lemongrass, 1 inch ginger, 5 cloves garlic, 1 tbsp belacan (shrimp paste), 1 tbsp curry powder, 1 tsp salt, 1 tsp sugar.
- Coating: 2 tbsp Cornstarch, 2 tbsp Rice flour.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Blend: Blend lemongrass, ginger, garlic, and belacan with a splash of water.
- Marinate: Rub the paste, curry powder, salt, and sugar into the chicken. Marinate for at least 3 hours (overnight is best).
- Coat: Before frying, mix the flours into the marinated chicken (it will be wet).
- Fry: Deep fry in hot oil until golden brown and crispy. Add curry leaves into the oil in the last minute for aroma.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Double frying (fry, cool, fry again) makes it extra crispy.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Belacan Fried Chicken in Penang and compare flavour profiles.