Penang Spicy Fried Chicken

Serves 4
Time 20 minutes


8 chicken thighs, skin on, bone-in 


For the marinade

3 tbsp Penang curry paste 

1 tsp ground cumin

1 tbsp ground turmeric

1 tbsp chilli powder (or more if you like it hot)

3 long red chillies, finely chopped

¼ cup fresh curry leaves, finely chopped

1 large knob ginger, minced

6 cloves garlic, minced

Salt & pepper

2 tbsp coconut sugar


2 cups plain flour


Score the chicken thighs and add them to a large bowl. Add in the curry leaves, ginger, garlic and spices and toss to combine. 

Place flour in a large bowl and dust each piece of chicken with flour before frying.

Heat a large pot or wok with vegetable oil, when hot, to approximately 160°C.

Fry the chicken for 10 minutes in batches, and keep the cooked chicken on a wire rack in the oven at 100°C until all the chicken is cooked.

To check the chicken is cooked, use a meat thermometer when cooked the internal temperature of the chicken should be 72°C.