Laksa Fried Chicken Mantou Sliders with Gula Melaka Mayo

Name: Laksa Fried Chicken Mantou Sliders with Gula Melaka Mayo
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Boneless, Skinless Chicken Thighs; 3 tbsp Laksa Paste; 1/2 cup Coconut Milk; 1 tsp Fish Sauce; 1/2 tsp Turmeric Powder; 1/4 tsp Salt; 1/4 tsp White Pepper; 1 cup All-Purpose Flour; 1/2 cup Cornstarch; 1 tsp Baking Powder; 1 Egg; 3 cups Vegetable Oil; 8 Frozen Mantou Buns; 1/2 cup Mayonnaise; 2 tbsp Gula Melaka (Palm Sugar); 1 tsp Lime Juice; Small Bunch Coriander Leaves; 1 Red Chili

These delightful sliders combine the aromatic spices of laksa with crispy fried chicken, nestled in fluffy steamed mantou buns. The sweet and savory gula melaka mayonnaise adds a touch of Singaporean flair, making it the perfect Instagrammable snack that's both familiar and exciting.

Prep Time

25 minutes

Total Time

45 minutes

Calories

875

Level

Medium

Yields

4 servings

Cost

S$3.24

Season:

☀️ Summer•tropical•monsoon-comfort

Meal Type:

Snack•Bread

Cuisine:

British

Main Ingredient:

Chicken

Mood:

Healthy•Spicy

Ingredients

Servings

500gBoneless, Skinless Chicken Thighs(Cut into 2-inch pieces)

S$4.50

3tbspLaksa Paste(Store-bought or homemade)

S$0.75

0.5cupCoconut Milk

S$0.40

1tspFish Sauce

S$0.10

0.5tspTurmeric Powder

S$0.05

0.3tspSalt(Or to taste)

0.3tspWhite Pepper

S$0.02

1cupAll-Purpose Flour(For coating)

S$0.20

0.5cupCornstarch(For coating, adds crispness)

S$0.30

1tspBaking Powder(For a lighter coating)

S$0.03

1Egg(Beaten, for egg wash)

S$0.30

3cupsVegetable Oil(For deep frying)

S$1.20

8Frozen Mantou Buns(Or fresh, about 2-inch size)

S$3.00

0.5cupMayonnaise

S$0.60

2tbspGula Melaka (Palm Sugar)(Grated or finely chopped)

S$0.40

1tspLime Juice(Freshly squeezed)

S$0.10

Small BunchCoriander Leaves(For garnish, chopped)

S$0.70

1Red Chili(Thinly sliced, for garnish (optional))

S$0.30

Total Cost

S$12.95

S$3.24 per serving

The Method

1
**Marinate the Chicken:** In a medium bowl, combine the chicken pieces with laksa paste, coconut milk, fish sauce, turmeric powder, salt, and white pepper. Mix well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavour.
2
**Prepare the Coating:** In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
3
**Prepare the Egg Wash:** In a shallow dish, beat the egg.
4
**Coat the Chicken:** Dredge each piece of marinated chicken in the egg wash, then thoroughly coat it with the flour mixture, pressing gently to adhere. Shake off any excess flour.
5
**Heat the Oil:** Heat vegetable oil in a deep fryer or large pot to 175°C (350°F). The oil should be deep enough to fully submerge the chicken.
6
**Fry the Chicken:** Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown and cooked through. The chicken should be crispy and the internal temperature reaches 74°C (165°F).
7
**Drain the Chicken:** Remove the fried chicken with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. The aroma is now intoxicating – a blend of laksa spices and crispy fried goodness!
8
**Steam the Mantou Buns:** While the chicken is frying, steam the mantou buns according to package instructions until soft and fluffy. They should be pillowy and slightly sweet.
9
**Prepare the Gula Melaka Mayo:** In a small bowl, whisk together the mayonnaise, grated gula melaka, and lime juice until well combined. The colour should be a beautiful caramel hue, and the flavour a balance of sweet and tangy.
10
**Assemble the Sliders:** Slice the steamed mantou buns in half. Spread a generous amount of gula melaka mayonnaise on the bottom half of each bun. Place a piece of crispy fried chicken on top of the mayonnaise. Garnish with chopped coriander and thinly sliced red chili (if using). Top with the other half of the mantou bun and serve immediately. Enjoy the explosion of flavours and textures!
11
**Optional: Toast the Buns.** For an extra touch, lightly toast the cut side of the mantou buns in a dry pan before adding the mayonnaise. This provides a textural contrast.

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My Notes

Nutrition Information

Nutrition per serving (275g)

875 kcal / 3661 kJ

Carbs

55g

21% of RDA

Fat

56g

80% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

14 g

16% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the flour mixture or finely chop a bird's eye chili and mix it into the laksa marinade.

If you don't have gula melaka, you can substitute it with dark brown sugar, but the flavour will be slightly different.

To keep the fried chicken crispy, avoid covering it while draining. The wire rack allows air to circulate, preventing it from becoming soggy.

Cooking Equipment

Deep Fryer or Large Pot

Steamer Basket or Bamboo Steamer

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier kick, add a pinch of cayenne pepper to the flour mixture or finely chop a bird's eye chili and mix it into the laksa marinade.

If you don't have gula melaka, you can substitute it with dark brown sugar, but the flavour will be slightly different.

To keep the fried chicken crispy, avoid covering it while draining. The wire rack allows air to circulate, preventing it from becoming soggy.

Laksa Fried Chicken Mantou Sliders with Gula Melaka Mayo

Ingredients

The Method