Cooking Instructions
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Step 1
Begin by deboning the
Chicken Thighs (2)
.
Step 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.
Step 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.
Step 4
When it is hot enough to fry, lay the dredged chicken thighs into the oil away from you.
Step 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.
Step 6
In the same pan, add the
Garlic (2 cloves)
,
Onions (2 Tbsp)
,
Ground Cumin (1 Tbsp)
,
Brown Sugar (1/2 Tbsp)
,
Ketchup (1 Tbsp)
,
Chicken Stock (1/2 Tbsp)
,
Ground Black Pepper (to taste)
,
Ground Turmeric (to taste)
,
Oxtail Soup (3.5 oz)
,
Salt (to taste)
and
Water (1/2 cup)
.
Step 7
Bring the sauce to a boil. Once thickened, remove from heat.
Step 8
Slice the fried chicken thighs.
Step 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!
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