prep: 15mins
cook: 35mins
serves: 3


  • 600g chicken drumettes and wingettes
  • to make the chicken marinade
  • 40mL soy sauce
  • 1 shallot, finely diced
  • 2 cloves garlic, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp chilli powder
  • 1 Tbsp cornflour
  • 1L vegetable oil, for frying
  • to make the dipping sauce
  • 1/3 cup Bulla Sour Cream
  • 10mL lemon juice
  • coriander sprigs, sliced spring onion, chilli, salt, to serve

Spiced Fried Chicken with Lemon Sour Cream


  1. Combine marinade ingredients and mix well. Add chicken pieces, toss to coat, cover and refrigerate preferably overnight.
  2. For sauce, combine Bulla Sour Cream and lemon. Refrigerate until required.
  3. Just prior to cooking chicken, toss through cornflour mixing well. Heat oil in a wok or pan and add chicken pieces several at a time cooking until golden and crisp, approximately 5 minutes. Drain on paper towel. Keep warm whilst cooking remaining chicken.
  4. Serve chicken pieces sprinkled with coriander, spring onion, chilli and salt. Accompany or drizzle with dipping sauce.

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