Belacan fried chicken (Ayam goreng belacan)

Although many dishes feature belacan (shrimp paste), the most famous one among Penangites is this belacan fried chicken. With its signature flavour and crispness, every bite will leave you wanting more.

Ayam goreng belacan (Belacan fried chicken) Credit: Georgia Gold

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 8 chicken wings
• vegetable oil, for deep-frying
• Malaysian chilli sauce, sweet chilli sauce or any hot sauce you like, to serve (optional)

Belacan chicken marinade

• 20 g toasted belacan (shrimp paste; see note), ground to a powder
• 2 tsp sugar
• 2 tsp oyster sauce
• 60 g (⅓ cup) rice flour
• 2 tbsp plain flour
• 1 tsp Malaysian curry powder (for chicken and meat)
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tbsp shaoxing rice wine

Marinating time: 2 hours (or overnight)

Instructions

1. To make the Belacan chicken marinade, combine all the ingredients in a large bowl.
2. Add the chicken wings and turn to coat well. Cover and marinate in the fridge for at least 2 hours, preferably overnight to help the flavours develop.
3. Shortly before cooking, take the chicken out of the fridge and stir well.
4. Heat the oil for deep-frying in a deep frying pan or wok over medium heat. Add the chicken wings in batches and cook for 3–5 minutes until golden brown and cooked through. Don't overcrowd the pan or the temperature of the oil will drop and the chicken won't crisp up the way we want it to.
5. Remove the chicken with a slotted spoon and drain on a wire rack. Serve immediately on its own or with chilli sauce.

Note

• Belacan – also known as fermented shrimp paste – is a staple in Peranakan and Malay cuisine. Belacan is made from krill (tiny shrimp-like crustaceans) that have been salted, dried and fermented, which yield its deep salty-umami taste. Raw belacan should be toasted in a dry frying pan before using for best results.

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.