Laksa Fried Chicken with Pineapple Mint Salsa and Ginger Lime Aioli
Laksa-marinated fried chicken, served with fresh tangy pineapple salsa and creamy ginger lime aioli
Laksa Curry Paste
  • 5grams dried Red Chilisoaked, drained and chopped
  • 25grams fresh Red Chili
  • 10grams dried shrimpsoaked for 20 mins and drained
  • 10grams fresh galangal
  • 50grams lemongrass
  • 10grams fresh tumeric
  • 200grams shallots
  • 3 cloves garlic
  • 1teaspoon ground coriander seed
  • 1/2teaspoon ground fennel seed
  • 1/4teaspoon ground cinnamon
  • 1/2teaspoon fine sea salt
Fried Chicken
  • 350grams boneless chicken thighs
  • 1/2 teaspoon salt
  • 25grams coconut milk powder
  • 1teaspoon Vietnamese mint(Optional)
  • 75grams plain flour
  • 75grams potato starch(or use 150g potato starch to replace the plain flour)
  • Oil for deep frying(peanut , vegetable, rice bran or your choice of oil)
Pineapple Mint Salsa
  • 200grams pineapplefinely diced
  • 1/2 red onionfinely diced
  • 1small bunch mintchopped
  • 1/2 limejuice only
  • 1/2teaspoon sugar(optional)
Ginger Lime Aioli
  • 3tablespoons mayonnaise
  • 1/2teaspoon gingerminced
  • 1/2 limejuice and zest
  • 1/2 red chilifinely chopped
  • 1small clove garlicminced
  1. The chicken will be best marinaded overnight, so plan to start the recipe the day before you plan to serve it if possible.
To make the curry paste
  1. To make the curry paste, place all the curry paste ingredients into a food processor and process till you get as smooth a paste as you can. Depending on how dry the ingredients are, you may need to add a teaspoon or two of water at a time to get everything amalgamated. Pause every now and again to scrape down any bits creeping up the side to ensure it’s all blended well. If you prefer, you can be traditional and use a mortar and pestle instead – start with the chili and shrimp, and get everything well crushed before moving through the ingredients from hardest to softest.
The fried chicken
  1. Cut each chicken thigh into three or four strips and place in a bowl. Add the salt, 100 grams of the curry paste, coconut milk powder and Vietnamese mint if using, and mix well to combine. Leave to marinade overnight, or for at least 3 – 4 hours.
  2. In a large bowl, combine the potato starch and plain flour and mix well (or just potato starch if that’s what you’re using). Take a strip of chicken and toss it through the flour/starch mix till well coated all over, and place to one side on a plate while you repeat the same with the rest of the chicken. Once you’ve finished coating all the chicken pieces, take the piece you started with and repeat the process a second time so that it’s coated with the starch/flour again. Repeat once more with all the chicken so it all has a double coating of the flour dredge.
  3. In a deep pan, wok or fryer, heat your oil till it reaches 180°C or 350°F. Once the oil is ready, fry the chicken a few pieces at a time until crisp and golden brown.
Pineapple Salsa
  1. To make the salsa, combine all the ingredients and mix well. If your pineapple if a little under-ripe, feel free to add the optional sugar so that there’s a nice balance of sweet and sour to your taste.
Ginger Lime Aioli
  1. Combine the aioli ingredients together, and mix well to ensure the garlic and ginger are well distributed throughout. Add more lime juice if you prefer it more tangy.
Recipe Notes

The recipe for the curry paste below makes about double the amount you need for the chicken, so feel free to make some regular laksa if you like too!

If you would like to add more spices to your laksa paste, some good options are 1/2 teaspoon of cumin, cardamon or clove.

If you don’t feel like making your own laksa paste, it’s possible to do this with a shop-bought or pre-prepared laksa paste instead. Use the same amount of paste, but leave out the 1/2 teaspoon of salt added with the chicken as the paste will most likely already have a fair bit added.