Ayam goreng belacan

Penang Local, p. 146

Ingredients

  • 8 chicken wings
  • Vegetable oil, for deep-frying
  • Belacan chicken marinade
  • 20 g (¾ oz) toasted belacan (shrimp paste; see page 192), ground to a powder
  • 2 teaspoons sugar
  • 2 teaspoons oyster sauce
  • 60 g (⅓ cup) rice flour
  • 2 tablespoons plain (all-purpose) flour
  • 1 teaspoon malaysian curry powder (for chicken and meat)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon shaoxing rice wine
Pan-fried

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