Malaysian Spiced Fried Chicken with Coconut Rice
Experience the vibrant fusion of Malaysian flavors with this spiced fried chicken served alongside creamy coconut rice. This soul food dish combines tender chicken marinated in fragrant spices and crispy fried to perfection, creating a satisfying crunch. Paired with fluffy rice infused with rich coconut milk, it’s a comforting meal that captures the essence of Malaysian cuisine.
ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 teaspoons turmeric powder
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup coconut milk
- 2 cups jasmine rice
- 3 cups water
- 1 tablespoon vegetable oil (for frying)
- Fresh cilantro, for garnish
- Lime wedges, for serving
steps
- 1.
In a large bowl, mix turmeric, chili powder, garlic powder, salt, and black pepper.
- 2.
Add chicken thighs, coating them evenly with the spice mixture. Marinate for at least 2 hours (or overnight for best flavor).
- 3.
Rinse jasmine rice under cold water until the water runs clear. Drain well.
- 4.
In a pot, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until rice is tender.
- 5.
Heat vegetable oil in a large skillet over medium-high heat.
- 6.
Dredge marinated chicken thighs in flour, shaking off excess.
- 7.
Fry the chicken, skin-side down, for 7-10 minutes per side or until golden brown and cooked through.
- 8.
Remove the chicken from the skillet and let it rest on paper towels to absorb excess oil.
- 9.
Serve the spiced fried chicken over coconut rice, garnished with fresh cilantro and lime wedges on the side.