Recipe with video instructions: Indeed, that is blue rice thanks to butterfly pea flowers, along with fried chicken.
Total Time
40min
4.8
5 Ratings
Author: Campbell's China
Servings:
2
Ingredients
•
2
Chicken Thighs
•
to taste
Broccoli Florets
, steamed
•
to taste
Carrots
, steamed
•
2
cloves
Garlic
, minced
•
2
Tbsp
Onions
, minced
•
1
Tbsp
Ground Cumin
•
2
tsp
Brown Sugar
•
2
tsp
Chicken Stock
•
to taste
Ground Black Pepper
•
to taste
Ground Turmeric
•
to taste
Salt
•
3.5
oz
Oxtail Soup
•
1/2
cup
Water
•
1
cup
All-Purpose Flour
•
1
tsp
Baking Powder
•
as needed
Canola Oil
•
to taste
White Rice
, cooked
•
1
Tbsp
Ketchup
Cooking Instructions
1.
Begin by deboning the Chicken Thighs (2).
2.
Heat the Canola Oil (as needed) in a large pan over medium-high heat. Make sure to have enough oil to cook one side of the thighs in. You are not deep frying, so there does not need to be too much oil.
3.
In a mixing bowl, add the All-Purpose Flour (1 cup), Baking Powder (1 tsp), Salt (to taste) and Ground Black Pepper (to taste) and mix. Coat the chicken thighs in the flour mixture.
4.
When it is hot enough to fry, lay the dredged chicken thighs into the oil away from you.
5.
When golden and crispy on one side, flip and cook the other side of the thighs. When cooked through, remove and set aside, while you prepare the sauce.
6.
In the same pan, add the Garlic (2 cloves), Onions (2 Tbsp), Ground Cumin (1 Tbsp), Brown Sugar (2 tsp), Ketchup (1 Tbsp), Chicken Stock (2 tsp), Ground Black Pepper (to taste), Ground Turmeric (to taste), Oxtail Soup (3.5 oz), Salt (to taste) and Water (1/2 cup).
7.
Bring the sauce to a boil. Once thickened, remove from heat.
8.
Slice the fried chicken thighs.
9.
Serve your Malaysian Fried Chicken in a bowl with White Rice (to taste), Broccoli Florets (to taste), Carrots (to taste), and plenty of sauce. Enjoy!
Nutrition Per Serving
CALORIES
438
FAT
7.7 g
PROTEIN
33.4 g
CARBS
57.2 g
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