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Fried Chicken With Lemon Grass & Coriander

Fried chicken are much loved all over the globe especially Malaysia and it's easy to make.

Ingredients

  • 2 stalks lemon grass, thinly sliced
  • 3 shallots, sliced
  • 2 cloves garlic, sliced
  • 2 cm ginger, sliced
  • 1 tsp salt
  • ½ tsp ground pepper
  • ½ tsp ground turmeric powder
  • ½ tsp ground pepper
  • ½ tsp ground turmeric powder
  • 150 g Quaker instant oatmeal
  • 50 g plain flour
  • Oil for frying

Directions:

  • Place lemon grass, shallots, garlic, ginger, salt, ground pepper and turmeric in a small electric chopper or blender and blend to a fine paste, adding as little water as possible. (Alternatively, pound ingredients together in a mortar and pestle.) Stir in coriander seeds.
  • Pat chicken dry with paper towels and place in a bowl with the prepared marinade. Mix well and set aside for 30 minutes.
  • Meanwhile, combine Quaker instant oatmeal and flour together in a large bowl. Working one piece at a time, dip chicken in the oatmeal mixture, patting it in well. Gently shake off any excess.
  • Heat oil in a wok to a depth of about 4 cm over medium heat. Fry chicken, a few pieces at a time for about 6 – 7 minutes per side. Drain well in a wire basket. Serve hot.
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