Belacan fried chicken


  • 6 small chicken drumsticks
  • 1 tablespoon cilantro stems juice
  • 1 tablespoon shrimp sauce
  • 1/2 tablespoon sugar
  • 1 egg white
  • 1/2 tablespoon sesame oil
  • 1 tablespoon corn starch
  • 3 tablespoons all-purpose flour


  • Rinse the chicken with water and pat dry with paper towels. Set aside. Prepare the cilantro juice by cutting off the bottom 2-inch part of cilantro (the stems). Using a mortar and pestle, pound the stems and extract the juice from the stems using your hand.

  • In a big bowl, whisk the shrimp sauce, sugar, egg white, sesame oil, cilantro juice, corn starch and flour together until smooth. Add the chicken, coat well and marinate for at least 4-6 hours.

  • When ready, heat up a pot of cooking oil or use a deep fryer. Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.

  • Serve the fried chicken immediately with chili sauce