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Grandar Rampa (Malaysian Deep Fried Chicken) with Sambal Mayonnaise
Recipe by Chef Elizabeth Haigh
A fragrant, herb‑infused Malaysian deep‑fried chicken (Grandar Rampa) marinated in a spicy wet rub, coated with corn flour and egg, then fried to a crunchy golden finish. Served with a tangy sambal‑mayonnaise dip. Perfect for a bold main course or a shareable snack.
MediumMalaysianServes 4
Printable version with shopping checklist
Source Video
1h 10m
Prep
30m
Cook
12m
Cleanup
1h 52m
Total
Cost Breakdown
Total cost:$18.81
Per serving:$4.70
Critical Success Points
- • Toasting and grinding whole spices to release aroma.
- • Maintaining oil temperature at 160 °C for the first fry and 180 °C for crisping.
- • Marinating the chicken long enough for flavor penetration.
- • Frying in small batches to avoid temperature drop.
Safety Warnings
- • Hot oil can cause severe burns; keep children away.
- • Use a thermometer to avoid overheating oil beyond its smoke point.
- • Curry leaves can splatter when added to hot oil; add slowly.
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