What distinguishes a Burmese fried chicken from other varieties? At its most basic level, I would say it’s the combination of fish sauce and tumeric. The other ingredients simply round out the flavours.
Serves 6 (approx. 668 calories per serve)
Prep time 10 mins + 2 hour marinade time
Cook time 30 mins
2kg chicken drumsticks
1 tbsp fish sauce
3 tbsp plain flour
1 1/2 tbsp tumeric
2 tsp garlic powder
2 tsp ginger powder
2 tsp white pepper
1/2 tsp salt
1/2 tsp sugar
canola oil for frying
Note: I don’t use any fancy equipment for my frying but I wish I had enough space in my kitchen for more appliances. This deep fryer is on my wishlist for more fried yummy goodness.
In a large bowl, mix the chicken drumsticks and fish sauce.
In a smaller bowl, mix all the dry ingredients together and add to the chicken. Let it marinade for at least 2 hours.
Heat the oil in a large pan. Gently add the chicken pieces and let it sizzle until crispy and cooked through. It usually takes about 10 minutes per batch to cook through.
Serve immediately with rice.
More Burmese Recipes
- Burmese Chicken Gourd Curry
- Cheat’s Mohinga
- Burmese Thick Noodle Chicken Salad (Nan Gyi Thoke)
- Burmese Chicken Coconut Noodle Soup (Ohn Noht Kaukswe)
- Basic Burmese Kyay Oh
More Chicken Recipes
- South East Asian Chicken Rice
- Sweet Mustard Panko Crumbed Chicken
- Caramelised Onion Chicken
- Blissful Butter Chicken
- Kung Pao Chicken
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