Pan Fried Tumeric Chicken

Ingredients:
2 chicken thigh with drumsticks (cut each into 4 pieces)

(A)
1/2 tbsp tumeric powder
4 shallots (peeled and cut into thin slices)
1 tsp grounded black pepper

1 tsp sugar
1 tsp salt

Cornflour (for coating)

Cooking oil (for pan-frying)

Methods:

1. Pound ingredients (A) coarsely using a mortar and pestle.
2. Add in sugar, salt and mix well.
3. Marinate the chicken pieces with the pounded ingredients and leave overnight in the fridge.
4. Just before frying coat the chicken pieces with cornflour.  
5. Add enough cooking oil to cover the bottom of a heavy bottom frying pan.
6. Once oil is hot (medium heat), put the chicken in the pan and pan fry till meat is cooked and crispy on the outside.  When pan frying the meat needs to be turn often to ensure that the inside is fully cooked.  To taste the doneness of the meat, use a chopstick to pierce through the meat, if juice comes out clear, the meat is cooked.
7. Dish out and place on kitchen paper to remove excess oil.
8. Serve with fluffy white rice.

Note:  I did not pan fry the chicken pieces together with the marinated shallots as my grandson is not a fan of shallots.  The original recipe uses fresh tumeric, but I replace it with tumeric powder instead.  However the chicken still taste so YUMMY! To all who loves tumeric, do try out this delicious recipe to enjoy.

This recipe is adapted from Elinluv Titbits Corner with slight amendments to suit my family's needs.