4-Ingredient Fried Chicken – Southeast Asian Style
Summary
- This recipe demonstrates how to make delicious fried chicken using just four simple ingredients. Chicken pieces are marinated with salt, light soy sauce, and curry powder, then shallow-fried until crisp and deep golden brown. It's a quick and easy dish perfect for a weeknight meal.
All Ingredients - Main Ingredients
- Chicken whole legs, cut into chunks 2
- Salt 1/2 tsp
- Light soy sauce 1-2 tbsp
- Curry powder 2 tbsp
- Cooking oil sufficient for shallow frying
Tools You'll Need
- Wok
- Pan
- Bowl
- Slotted spoon
- Spatula
Don't have an ingredient? Try these swaps
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chicken
Take 2 chicken whole legs and cut them into desired chunks for frying.
Step 2: Marinate Chicken
Place the chicken chunks in a bowl. them with 1/2 teaspoon of salt and 1 to 2 tablespoons of light soy sauce.
Step 3: Add Curry Powder
Add 2 tablespoons of curry powder to the chicken.
Step 4: Mix and Rest
Rub the chicken pieces thoroughly with all the marinades to ensure they are well coated. Let the chicken rest for at least to absorb the flavors.
Step 5: Prepare Wok for Frying
Heat a wok over medium heat. To check if the wok is hot enough, sprinkle a few drops of water; if the water droplets dance happily and evaporate quickly, the heat is perfect. This also helps prevent food from sticking.
Step 6: Heat Oil
Pour sufficient cooking oil into the hot wok for shallow frying, ensuring there's enough oil to cover about half of the chicken pieces.
Step 7: Fry First Batch
Gently place a few pieces of the chicken into the hot oil. Avoid overcrowding the pan to ensure even cooking and browning. Maintain a low-medium heat.
Step 8: Flip Chicken
If shallow frying, flip each chicken piece over when its underside turns a deep golden color, approximately after .
Step 9: Continue Frying
Continue frying the chicken, flipping occasionally, until all sides are crisp and deep golden brown. This should take approximately per batch.
Step 10: Drain and Remove
Once cooked, remove the fried chicken pieces from the wok using a slotted spoon or spatula, allowing excess oil to drain back into the wok.
Step 11: Fry Remaining Chicken
Continue frying the remaining chicken pieces in batches, following the same process, until all are cooked to a crisp, deep golden brown.
Step 12: Serve
The 4-ingredient fried chicken is now ready to be served hot and enjoyed.
Pro Tips
• Ensure the wok is hot enough before adding chicken to prevent sticking. A good test is to sprinkle water; if it dances and evaporates, the heat is perfect.
• Avoid overcrowding the pan to ensure even frying and crispy results.
• If shallow frying, flip chicken pieces regularly to achieve uniform browning.
Variations
• For extra crispiness, you may opt to deep fry the chicken instead of shallow frying.
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