Melanesian Spiced Fried Chicken

Ingredients

In this Melanesian adaptation of Southern Thai Fried Chicken, we incorporate traditional Melanesian spices and flavors to create a unique twist. The original Thai dish is known for its use of Thai herbs and spices, such as lemongrass and kaffir lime leaves, which we replace with Melanesian spices like turmeric and ginger. This adaptation infuses the dish with the distinct flavors of Melanesian cuisine, while still maintaining the crispy and succulent qualities of the original fried chicken. We alse have the original recipe for Southern Thai Fried Chicken, so you can check it out.

• 1 whole chicken, cut into pieces 1 whole chicken, cut into pieces
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 1 tablespoon ginger powder 1 tablespoon ginger powder
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 cup all-purpose flour 1 cup all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the turmeric powder, ginger powder, minced garlic, chopped red chilies, salt, and black pepper.
2. 2.
   Add the chicken pieces to the bowl and rub the spice mixture all over the chicken, ensuring each piece is well coated. Let it marinate for at least 1 hour, or overnight for more intense flavors.
3. 3.
   In a separate bowl, place the all-purpose flour.
4. 4.
   Heat vegetable oil in a deep frying pan or pot over medium-high heat.
5. 5.
   Take each marinated chicken piece and coat it in the flour, shaking off any excess.
6. 6.
   Carefully place the coated chicken pieces into the hot oil, frying them in batches to avoid overcrowding the pan.
7. 7.
   Fry the chicken until golden brown and cooked through, about 10-12 minutes per side.
8. 8.
   Once cooked, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Melanesian Spiced Fried Chicken hot and enjoy!

Treat your ingredients with care...

• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing. Use gloves or wash hands immediately after handling.
• Ginger — Fresh ginger can be substituted for ginger powder, but adjust the quantity according to taste.
• Red chilies — Adjust the amount of red chilies based on your desired level of spiciness.

Tips & Tricks

• For an extra crispy texture, double coat the chicken by dipping it in a beaten egg before coating it with flour.
• Serve the Melanesian Spiced Fried Chicken with a side of tangy tamarind sauce for a burst of flavor.
• If you prefer a milder spice level, remove the seeds from the red chilies before chopping them.
• To ensure even cooking, use a meat thermometer to check if the chicken has reached an internal temperature of 165°F (74°C).
• For a healthier alternative, you can bake the marinated chicken in the oven at 400°F (200°C) for approximately 30-35 minutes, flipping halfway through.

Serving advice

Serve the Melanesian Spiced Fried Chicken as a main course alongside steamed rice or roasted vegetables. Garnish with fresh cilantro or parsley for added freshness. This dish pairs well with a side of tangy tamarind sauce or a squeeze of lime juice for an extra zing.

Presentation advice

Arrange the golden-brown Melanesian Spiced Fried Chicken pieces on a platter, allowing their vibrant colors to shine through. Garnish with fresh herbs and serve with colorful side dishes to create an enticing and visually appealing presentation.