KFC Hot and Crispy Chicken
Global • non_veg
How to Make KFC Hot and Crispy Chicken (Traditional & Healthy Version)
KFC Hot and Crispy Chicken is a beloved favorite in Malaysia, enjoyed for its bold flavors and irresistibly crunchy coating. While it draws inspiration from global fast food, the Malaysian version is uniquely spiced, often featuring local herbs like daun limau purut (kaffir lime leaves), serai (lemongrass), and a touch of cili padi to bring a signature Southeast Asian kick. This healthy, vegetarian adaptation recreates the crave-worthy crunch and spiciness using plant-based ingredients and heart-friendly cooking methods. Malaysian multicultural cuisine shines in this dish—drawing from Malay, Indian, and Chinese influences, it features a harmonious blend of spices, aromatics, and textures. Whether served during a festive gathering or a casual lunch, homemade KFC Hot and Crispy Chicken is a testament to Malaysia’s innovative culinary spirit. By using local ingredients and lighter techniques, you can satisfy your craving for crispy fried chicken in a wholesome, guilt-free way.
Ingredients(for 2 pieces of hot and crispy vegetarian 'chicken')
- 300g Firm tofu or tempeh (as a vegetarian chicken substitute)
- 1 cup Whole wheat flour (tepung gandum)
- 1/4 cup Cornstarch (tepung jagung)
- 1 tsp Cili padi powder (bird’s eye chili powder)
- 1 stalk Serai (lemongrass, finely minced)
- 2 leaves Daun limau purut (kaffir lime leaves, finely sliced)
- 1 tsp Garlic powder (serbuk bawang putih)
- 1 tsp Onion powder (serbuk bawang merah)
- 1/2 cup Low-fat yogurt (for marination, or use plant-based yogurt for vegan)
- 1/2 tsp Salt (garam)
- 1/2 tsp Black pepper (lada hitam)
- as needed Spray olive oil (for air frying or baking)
Instructions
- 1
Slice the tofu or tempeh into thick, chicken-like strips or nuggets. Pat dry with a kitchen towel to remove excess moisture.
5 minutes
Drying ensures a crispier coating.
- 2
In a bowl, mix low-fat yogurt, minced serai, sliced daun limau purut, salt, black pepper, garlic powder, and onion powder. Add the tofu/tempeh pieces and coat well. Marinate for at least 10 minutes.
10 minutes
Longer marination intensifies flavor.
- 3
In a separate bowl, combine whole wheat flour, cornstarch, and cili padi powder. Mix thoroughly.
2 minutes
Cornstarch helps achieve extra crispiness.
- 4
Dredge each marinated tofu/tempeh piece in the flour mixture, pressing gently so the coating adheres well.
3 minutes
Double-coat for extra crunch.
Why This Dish is Healthy
Unlike its traditional fried counterpart, this recipe is air-fried or baked, slashing unhealthy fats while preserving that crave-worthy crunch. Swapping meat for tofu or tempeh provides complete protein with lower cholesterol, making it heart-friendly. The use of whole wheat flour and aromatic Malaysian herbs gives additional fiber and micronutrients, making this dish a wholesome alternative for lunch or as a protein-rich snack.
This vegetarian KFC Hot and Crispy Chicken is high in plant-based protein from tofu or tempeh, and uses whole wheat flour for extra fiber. The dish is air-fried or baked, significantly reducing fat compared to deep frying. Lemongrass (serai) and kaffir lime leaves (daun limau purut) offer antioxidants, while spices like cili padi boost metabolism. Using yogurt in the marinade adds probiotics and calcium, supporting gut and bone health. Vitamins B, C, and K, plus minerals like iron and magnesium, are present thanks to the diverse ingredients.
Pro Tips
- 💡Tip 1: For an even crispier texture, double-dip the tofu/tempeh in marinade and flour.
- 💡Tip 2: Slice lemongrass and kaffir lime leaves as finely as possible for maximum aroma.
- 💡Tip 3: Serve with homemade chili sauce or low-fat yogurt dip for extra flavor.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven to maintain crispiness—avoid microwaving to prevent sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
