- Prepare the Marinade:
- In a large bowl, combine curry powder, turmeric, cumin, coriander, chili powder, minced garlic, minced ginger, minced lemongrass, soy sauce, oyster sauce, brown sugar, and salt. Mix well to form a paste.
- Marinate the Chicken Wings:
- Add the chicken wings to the marinade, ensuring each wing is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Fry the Chicken Wings:
- Heat oil in a large frying pan or deep fryer to 350°F (175°C).
- Fry the chicken wings in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes per batch, or until the wings are golden brown and cooked through.
- Use a slotted spoon to remove the wings from the oil and drain them on paper towels to remove excess oil.
- Serving:
- Serve the Malay fried chicken wings hot, garnished with fresh cilantro or sliced green onions if desired. They can be accompanied by a side of rice, cucumber slices, and a dipping sauce like sweet chili sauce or a simple mixture of soy sauce and lime juice.
Tips for Success:
- Marinating Time: For deeper flavors, marinate the chicken wings overnight. The longer marination time allows the spices and aromatics to penetrate the meat.
- Frying Temperature: Maintaining the correct oil temperature is crucial for getting crispy wings without burning the exterior or undercooking the interior.
- Serving Suggestions: These wings are versatile and can be served as a snack, appetizer, or part of a larger meal with other dishes.
This recipe, inspired by Malay culinary traditions, brings a taste of Malaysia’s rich and aromatic flavors to your table through the simple yet delightful dish of fried chicken wings. Enjoy the process and the delicious outcome!