Belachan Fried Chicken

Belachan Fried Chicken

In Asia there are a lot of ways flavouring a dish, from different sauces like fish sauce, oyster sauce, soy sauce, XO sauce, etc. to something exotic to non-Asians like fermented like belachan, terasi, bagoong, kapi, Hom ha, etc. All of which are pungent to most but to many Asians this is pleasant and we love it.

You will notice we used some of it already here at Ang Sarap now we will be using belachan a fermented sun dried ground raw shrimp paste from Malaysia. Belachan can be bought in most of the Asian grocers where you can see it in block form, like huge chicken cubes. This food item is a key ingredient in most Malaysian dishes where it’s used as a flavouring agent like salt.

Today we will be using this ingredient to make our Belachan Fried Chicken, so we will be using it in our chicken marinade where it gives a salty shrimp taste with a strongly scented aroma.

Before we go on to the recipe Ang Sarap and Tuttle Publishing is giving away 3 books which contains Singapore Cooking plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join..

What are you waiting for join now to win the book of your choice!

Belachan Fried Chicken
Prep time
Cook time
Total time
Serves: 5 to 6
  • 1½ kg chicken legs
  • 3 tbsp oyster sauce
  • 3 tbsp belacan
  • 2 tsp sesame oil
  • 1 tbsp brown sugar
  • 6 cloves garlic, minced
  • oil
  • sambal chili, to serve
  1. In a saucepan add oil then cook belachan until very aromatic, crumbed and golden brown. Turn the heat off.
  2. Add the oyster sauce, sesame oil, brown sugar and garlic, mix well.
  3. Place chicken in a container then pour the mixture, let chicken marinate for at least 3 hours.
  4. Heat oil in wok and when it’s hot enough slowly drop chicken pieces. Cook chicken well, remove from wok and drain of excess oil.
  5. Serve with sambal chili on the side.


Belachan Fried Chicken Wide


6 Responses

  1. My goodness this sounds sooooo good – Raymund.

  2. suituapui says:

    I love belachan!!! Taste belachan chicken once at a hawker food centre in Penang. Very nice! But I’ve never tried cooking my own. Maybe I can try your version sometime. Thanks for sharing!

  3. Juliana says:

    These drumsticks look so good, the color is just perfect and tasty with all the ingredients…yum!
    Hope you are enjoying your week Raymund 🙂

  4. Never tried this, sounds like a nice alternative to KFC:)

  5. mjskit says:

    Coming from the south, when I see fried chicken, I think a heavy, crispy batter. This is MUCH better! Still crispy, but not heavy and of course, I love the spicy!

  6. Bought some drummies on the weekend, I reckon I can whip this bad boy up during the week some time. Yummo! 🙂

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