Malaysian fried chicken (Ayam goreng)

Step 1

Make Marinade: Place lemongrass, onion, garlic, ginger, fish sauce, turmeric, sugar, sesame oil, salt and pepper in a food processor. Process until smooth, adding a little water if needed (see note).

Step 2

Place drumsticks in a large bowl. Add the marinade. Toss to coat. Cover. Refrigerate overnight to allow flavours to develop.

Step 3

Make Lime herb rice: Combine rice, mint, coriander, chilli, lime juice and grapeseed oil in a bowl. Season with salt and pepper.

Step 4

Drain drumsticks, discarding marinade. Place drumsticks in a bowl. Sprinkle with the salt. Add rice flour. Toss to combine.

Step 5

Pour enough vegetable oil into a large saucepan or wok to come 5cm up the side. Heat over medium-high heat (oil should reach 165ºC). Deep-fry drumsticks, in batches, turning, for 12 minutes or until deep golden brown and cooked through. Transfer to paper towel to drain. Serve chicken with rice and lime wedges.