Aromatic Golden Glazed Fried Chicken

Prepare to transform your everyday fried chicken into an extraordinary culinary masterpiece! This "Aromatic Golden Glazed Fried Chicken" recipe celebrates the vibrant soul of Malaysian spices, meticulously blended to create a multi-layered flavor profile that is both deeply aromatic and incredibly satisfying. We combine the robust warmth of Rempah Warisan Bernam Chicken Curry Powder, the fiery kick of Pure Chilli Powder, the golden earthiness of Turmeric Pure, and the fragrant citrus notes of Coriander and Cumin Powders. This exquisite glaze will cling to every piece of crispy fried chicken, infusing it with a symphony of sweet, savory, spicy, and tangy notes, promising an unforgettable gourmet experience.

Aromatic Golden Glazed Fried Chicken

Yields: 4 servings Prep time: 15 minutes Cook time: 20 minutes

Ingredients:

• For the Glaze:
  • 3-4 tablespoons cooking oil
  • 3-4 large shallots, finely minced
  • 5-6 cloves garlic, minced
  • 2-inch knob ginger, grated
  • 10-15 fresh curry leaves (optional, but highly recommended)
  • 2 tablespoons Rempah Warisan Bernam Chicken Curry Powder
  • 1 tablespoon Rempah Warisan Bernam Pure Chilli Powder (adjust to your preferred heat level)
  • 1 tablespoon Rempah Warisan Bernam Turmeric Pure
  • 1 tablespoon Rempah Warisan Bernam Coriander Powder
  • 1 tablespoon Rempah Warisan Bernam Cumin Powder
  • 1 cup chicken stock or water
  • 3 tablespoons palm sugar (gula melaka), finely chopped, or brown sugar
  • 2 tablespoons light soy sauce
  • 1 tablespoon fish sauce (optional, for extra umami)
  • 1 tablespoon fresh lime juice
• For the Chicken:
  • 8-10 pieces of pre-fried chicken (drumsticks, thighs, or wings), crispy and hot

Instructions:

1. Prepare the Aromatics: Heat the cooking oil in a large wok or deep pan over medium heat. Add the minced shallots and sauté until softened and translucent, about 3-4 minutes.
2. Bloom the Spices: Add the minced garlic, grated ginger, and curry leaves (if using) to the pan. Sauté for another 1-2 minutes until fragrant.
3. Infuse with RWB Spices: Reduce the heat to low. Add the Rempah Warisan Bernam Chicken Curry Powder, Rempah Warisan Bernam Pure Chilli Powder, Rempah Warisan Bernam Turmeric Pure, Rempah Warisan Bernam Coriander Powder, and Rempah Warisan Bernam Cumin Powder. Stir constantly for 2-3 minutes, allowing the spices to toast and release their full aroma. This step is crucial for developing deep flavor. Ensure the spices don't burn.
4. Create the Glaze: Pour in the chicken stock (or water) and stir well to combine, scraping any browned bits from the bottom of the pan. Add the palm sugar, soy sauce, and fish sauce (if using). Increase the heat to medium-high and bring the mixture to a gentle simmer.
5. Thicken the Glaze: Continue to simmer, stirring occasionally, for 5-7 minutes, or until the glaze has thickened to a syrupy consistency that coats the back of a spoon. It should reduce by about one-third. Stir in the fresh lime juice. Taste and adjust seasoning if needed – it should be a balance of sweet, savory, spicy, and tangy.
6. Coat the Fried Chicken: Add the hot, pre-fried chicken pieces directly into the simmering glaze. Toss gently but thoroughly, ensuring every piece of chicken is generously coated in the aromatic, golden sauce.
7. Serve Immediately: Transfer the glazed fried chicken to a serving platter. Garnish with fresh coriander leaves or a sprinkle of toasted sesame seeds, if desired. Serve hot with steamed rice or on its own as a delightful snack or appetizer.

This recipe features our heritage collection:

Chicken Curry Powder

Pure Chilli Powder

Turmeric Pure

Coriander Powder

Cumin Powder