Spicy Fried Chicken

I modified this Spicy fried chicken from the Chin Chin's chicken wings in Melbourne to suit my spicy taste bud :) .. I should really call this chook.. MFC (Manie Fried Chicken) ..  I used chicken maryland pieces instead of wings. Nice weekday lunch.. Either serve with coleslaw and hot chips or anything from steamed rice, mashed potatoes as you wish. 

1.5L stock 

4 pieces of chicken maryland or 8 drumsticks or 16 wings 

3/4 cup of hot chilli sauce

2 tbs garlic powder

1 tbs paprika powder

1 tbs curry powder

3 tbs vegetable oil

fish sauce, for dipping

Self rasing flour, for coating

vegetable oil, for frying

1/2 tbs sea salt

1/2 tbs cracked black pepper

Dipping sauce 

1 stem lemongrass (pale part only), finely chopped

1 small knob ginger, finely chopped

1 clove garlic, crushed

2 large red hot chilli, crushed

100g palm sugar, grated

1/2 cup lemon juice

1 kaffir lime leaf, finely chopped

fish sauce, to taste

Method:

In a bowl, mix hot chilli sauce, garlic powder, paprika powder, curry powder and 3 tbs vegetable oil.

In a large heavy-based pot, bring stock to the boil. Add chicken wings and return to the boil. Reduce to a low simmer and cook for 5–10 minutes (the meat should be very tender). Take off the heat then remove wings from liquid and place on a tray. Allow to cool. Marlinate the chicken with the sauce mixture and cover. Put it in the fridge overnight or at least few hours.

In the meantime, make the dipping sauce by pounding the lemongrass, ginger, garlic and chillies to make a paste. Put to one side then in the same mortar and pestle start dissolving the palm sugar with a bit of lemon juice. Rub that in slowly, adding more juice as you go. When it dissolves into a paste, mix together with the pounded chilli mixture, kaffir lime leaf and a splash of fish sauce. Taste and add more fish sauce if you think it needs it.

To finish the chicken, dip in fish sauce then self rasing flour, shaking off any excess. Deep-fry in hot oil until crisp and golden (about 10 minutes).

Arrange on a serving plate, sprinkle with sea salt and ground black pepper.

Serve with dipping sauce in a dipping bowl.You’ll have some dipping sauce left over, which will keep for about a week in an air-tight container in the fridge.