The last few weeks have been terribly busy. Not happy busy but worried busy. WIth the change in the temperature and spring coming full swing - or at least full swing because its much warmer now, the bugs have come out to play as well. And so have other kinds of bug. One which has given my son a terrible bout of tummy aches and vomiting and of course fever has been keeping me on my toes. Now that things have settled back to their normal routine, I’m back to being kitchen busy. Ah…the simple pleasures of daily routines.

This is a simple fried chicken recipe that my kids simply love. Not too spicy and not too pronounced. Just the right mix of spices and flavor from the tender chicken. I believe it’s one of the first few starter dishes my mom taght me when she taught I was ready to use her kitchen without burning it down. A super easy peasy recipe. Who says yummy food’s got to be complicated? 

Ingredients:
As many chicken slices as you want!
Oil enough to cover half the chicken
Salt to taste
Black pepper to taste
1/2 tsp tumeric
Cucumber and tomatoes for garnishing
Tomato and chili sauce for garnishing
Salad leaves for garnishing

Method:

1. Wash and drain chicken pieces.
2. Sprinkle the salt, tumeric and pepper. Use hand to mix the spices so that the chicken pieces are evenly coated. Leave to marinate for 10 minutes.
3. Heat oil in wok.
4. When the oil is hot, place chicken pieces into the oil. Do not overcrowd the wok.
5. After 5 minutes, lower the heat and turn over the chicken pieces. Continue turning over the pieces until the chicken is cooked through and no more liquid oozes out from the thickest portion of the meat when pierced with a fork.
6. Drain on paper towel.
7. Serve hot with sliced cucumber, salad leaves and tomatoes with rice or mashed potatoes.

Tips:

• I usually save the drumsticks for the kids. It’s easy for them to hold and eat by themselves.
• This is the basic fried chicken recipe. Works perfectly every time when you’re looking for something fast and simple and balanced. It even tastes good cold! Perfect for the lunchbox.
• When frying, remember to start with very hot oil and reduce the heat as the chicken cooks so that you get a crispy outside and juicy inside.