{"id":31177,"date":"2025-03-29T09:14:13","date_gmt":"2025-03-29T01:14:13","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=31177"},"modified":"2025-03-29T09:14:26","modified_gmt":"2025-03-29T01:14:26","slug":"belacan-fried-chicken","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/belacan-fried-chicken\/","title":{"rendered":"How to Make Belacan Fried Chicken – Easy Malaysian Recipe"},"content":{"rendered":"\n

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.<\/p>\n\n\n\n

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\u2019re looking for an easy recipe to impress your taste buds, this is it!<\/p>\n\n\n\n

It\u2019s also easy to make at home. Below is my recipe for this belacan fried chicken with authentic Malaysian food flavor.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

\"Belacan<\/figure>\n\n\n\n

How to prepare belacan fried chicken<\/h2>\n\n\n\n

There are two main steps: marinate the chicken with belacan and spices and then deep-fry them until golden and crispy.<\/p>\n\n\n\n

a. Marinate the chicken<\/h4>\n\n\n\n

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.<\/p>\n\n\n\n

\"Belacan<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

\"granulated<\/figure>\n\n\n\n

3. Next, combine the toasted belacan powder, curry powder, minced garlic, minced ginger, turmeric powder, salt, and cornstarch in a large bowl.<\/p>\n\n\n\n

\"ingredients<\/figure>\n\n\n\n

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.<\/p>\n\n\n\n

\"marinated<\/figure>\n\n\n\n

b. Shallow-fry the chicken<\/h4>\n\n\n\n

1. Heat the oil in the pan to about 170\u00b0C\/335\u00b0F. Fry the curry leaves until crispy, which takes less than a minute.<\/p>\n\n\n\n

\"<\/figure>\n\n\n\n

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<\/a>. The internal temperature should reach at least 74\u00b0C\/165\u00b0F. This process may take up to ten minutes.<\/p>\n\n\n\n

\"Deep<\/figure>\n\n\n\n

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.<\/p>\n\n\n