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Malaysian-Style Fried Chicken with Coconut Rice

Prep Time:

15 Minutes

Cook Time:

25 Minutes

Serves:

2 Servings

Level:

Fakeaway

About the Recipe

We love a big bowl of fried chicken, coconut rice and spices. We hope you do too!

Ingredients

  • 320g British Chicken Thigh Fillets

  • 1 Lemongrass Stalk

  • 1 tsp dried Chilli Flakes

  • 15g Tamarind Paste

  • 15ml Soy Sauce

  • 15g Ginger & Garlic Paste

  • 15ml Rice Vinegar

  • ½ tsp Ground Turmeric

  • ½ tbsp Curry Powder

  • 25g Solid Coconut Cream

  • 130g White Long Grain Rice

  • 4 tbsp Cornflour

  • 1 tbsp Vegetable Oil

  • 160g Coleslaw Mix

  • Salt

  • Sugar

Preparation

Step One

Bash the lemongrass with a rolling pin. Remove the tough outer layers and set aside for later, then chop the softer inner core finely. Chop the coconut cream roughly.


Step Two

Add the long grain rice and outer lemongrass layers to a pot (with a lid), add a pinch of salt, coconut cream and 225ml cold water. Bring to the boil, then reduce to a simmer for 12-15 minutes, until the water has been absorbed. Once done, remove the lemongrass - coconut rice!


Step Three

Add the inner chopped lemongrass, curry powder, ginger & garlic paste, turmeric, ½ tsp chilli flakes and a pinch of salt to a bowl. Add the chicken thighs and mix until coated. This is your marinated chicken.


Step Four

Add cornflour to the chicken and mix until coated.


Step Five

Heat a large, wide-based pan with a generous drizzle of vegetable oil over a medium heat. Once hot, add the coated chicken and cook for 8-9 minutes on each side, or until crispy and cooked through.


Step Six

While the chicken is cooking, combine your coleslaw mix (carrots and red cabbage) with half the rice vinegar, a pinch of sugar and salt and mix together.


Step Seven

Add 1 tbsp of sugar to a small bowl with 1 tbsp of hot water and mix until the sugar dissolves. Add the remaining rice vinegar, tamarind paste, soy sauce and ½ tsp chilli flakes. This will be your dipping sauce.

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