Have you ever tried belacan? Belacan is a common ingredient in Malaysian food and Asian cooking. It is the main ingredient for this flavorful belacan fried chicken.
The chicken is marinated in toasted belacan (fermented shrimp paste) and a blend of hard-to-resist Malaysian spices. It is then fried until crispy, making it ideal for serving on its own or with steamed rice. If you’re looking for an easy recipe to impress your taste buds, this is it!
It’s also easy to make at home. Below is my recipe for this belacan fried chicken with authentic Malaysian food flavor.
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How to prepare belacan fried chicken
There are two main steps: marinate the chicken with belacan and spices and then deep-fry them until golden and crispy.
a. Marinate the chicken
1. Clean the bone-in, skin-on drumsticks and cut them into bite-sized pieces. Make a few cuts at the thickest part of the meat to help the marinade penetrate deeper.
2. Break the block of fermented shrimp paste (belacan) into small pieces. Place the belacan in a pan to toast over medium heat. Use a spoon or fork to break it into granules. After it becomes fragrant, which will take about two to three minutes, remove it from heat and crumble it into a fine powder.
3. Next, combine the toasted belacan powder, curry powder, minced garlic, minced ginger, turmeric powder, salt, and cornstarch in a large bowl.
4. Add the chicken pieces and mix well. Add a tablespoon of water if the dry marinade is too dry to coat the chicken properly. Marinate the chicken for at least two hours, preferably overnight.
b. Shallow-fry the chicken
1. Heat the oil in the pan to about 170°C/335°F. Fry the curry leaves until crispy, which takes less than a minute.
2. Use the same oil to fry the chicken. While frying, flip the chicken over occasionally to ensure even browning. Since shallow frying means the chicken is not fully submerged in oil, I need to occasionally cover the pan with a lid to ensure the chicken cooks through. Before removing the chicken, check its doneness with a kitchen thermometer. The internal temperature should reach at least 74°C/165°F. This process may take up to ten minutes.
3. Once the chicken is cooked, drain it on paper towels or place it on a wire rack to cool. Mix the chicken pieces with the crispy curry leaves and garnish with lime wedges to serve.
Belacan Fried Chicken
Make Belacan Fried Chicken at home. It's crispy, and juicy, and has the unique flavor of Malaysian shrimp paste (belacan).
Ingredients
For the marinade:
- 1.5 pounds chicken
- 1 oz belacan
- 1 tbsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt (adjust to taste)
- 2 tbsp cornstarch
- 1 tbsp garlic (minced)
- 1 tbsp ginger (minced)
Others::
- sufficient cooking oil for shallow frying
- 2 sprigs of curry leaves
- Lime wedges to garnish
Instructions
Marinate the chicken
- Wash the chicken and make a few cuts at the thickest part of the meat.
- Break the block of belacan into small pieces. Then place the belacan In a pan to toast over low heat. Use a spoon or fork to continue breaking it down into granules. Once it becomes fragrant, remove it from heat and crumble it further into a fine powder.
- Next, combine the toasted belacan powder, curry powder, minced garlic, minced ginger, turmeric powder, salt, and cornstarch in a mixing bowl. Add the chicken pieces and mix well. If the dry marinade is too dry to coat and adhere to the chicken properly, you may need to add a tablespoon of water.
- After that, marinate the chicken for at least two hours, preferably overnight if time is available.
Shallow-fry the chicken
- Pour vegetable oil into a pan half to one inch deep. When the oil is heated, deep-fry the curry leaves until crispy. Once done, remove the curry leaves and use the remaining oil to fry the chicken.
- Place the chicken in the hot oil, about 170°C. Flip the chicken from time to time to ensure even browning. Cover the pan with a lid occasionally to increase the temperature and ensure the chicken is cooked. Maintain a medium heat throughout the frying process. Use a kitchen thermometer to ensure the chicken is fully cooked; the internal temperature should reach at least 72 degrees Celsius, which may take up to ten minutes.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
- Mix the chicken pieces with the crispy curry leaves and garnish with lime wedges to serve.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 291Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 107mgSodium: 276mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 28g
This data was provided and calculated by Nutritionix on 3/23/2025
Why did I choose to shallow fry the chicken instead of deep frying it?
Deep-frying produces the crispiest chicken, but it requires a lot of oil. Shallow frying, on the other hand, uses less oil and is more practical for home cooking. While the chicken may not be as crispy as deep-fried, it’s still a fantastic method for making flavorful chicken.
Can I bake or air-fry the chicken?
Baking or air frying is a healthier alternative with less oil, though the chicken won’t be as crispy as deep frying. Here’s how to do it:
- Preheat the oven or air fryer to 200°C (400°F) for 5 minutes.
- Lightly spray or wipe the air fryer basket with cooking oil before placing the chicken in it.
- Rub 2 tsp vegetable oil into the chicken. Place the marinated chicken pieces in the air fryer (or on a wire rack in the oven). Avoid overcrowding to allow proper air circulation.
- Air-fry or bake at 200°C (400°F) for 10 minutes. Flip the chicken pieces with tongs to ensure even cooking.
- Continue cooking for another 10-12 minutes until the chicken is golden brown, crispy, and fully cooked. The internal temperature should be at least 74°C/165°F.
- If the chicken isn’t crispy enough, air-fry for 2-3 minutes more.
How long will the chicken remain crispy?
Belacan fried chicken is crispy right after frying. Placing the chicken on a wire rack instead of paper towels is the best way to retain its crispiness. This allows better air circulation and prevents steam from making the coating soggy. Eventually, the chicken will soften after 1-2 hours, especially if stored in a covered container.
How to reheat leftover fried chicken
Store leftovers in an airtight container in the refrigerator. To restore crispiness, reheat in an air fryer or oven at 180°C (350°F) on a wire rack for 5-10 minutes.
How to serve belacan fried chicken
Belacan fried chicken is best served with steamed rice, cucumber slices, and sambal belacan (a spicy shrimp paste dip). It also pairs wonderfully with nasi lemak, one of Malaysia’s most popular foods.
What is belacan?
Belacan is a Malaysian shrimp paste made with ground shrimp and salt. It’s a common ingredient in many Malaysian foods. This ingredient has a pungent aroma but is absolutely delicious and can be added to almost everything. If you can’t find belacan, substitute it with Thai shrimp paste and fish sauce.
More recipes for you
If you like the smell of belacan, I have a few more recipes from Southeast Asia that also involve the use of belacan. Try one of the following if you are looking for an easy recipe.
- Stir-fry water spinach (Kankung) with belacan
- Kapitan chicken – A traditional Malaysian chicken curry with belacan.
- Sambal belacan- A popular chili paste in Malaysia that is made with belacan
KP
Saturday 29th of March 2025
Hi, this is KP Kwan. I’m delighted to see you here in the comment section after reading my recipe. I’ll be happy to answer any questions or comments as soon as possible.