Crispy Deep-Fried Chicken Marinated in Nepali Spices
- 3-4 lb. whole chicken, cleaned and washed
- 1 tablespoon cumin powder
- 1 tablespoon chili paste
- 2 tablespoons ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon ground timur (Szechwan pepper)
- 1/4 teaspoon grated nutmeg
- 1 teaspoon turmeric
- 2 tablespoons molasses
- 2 tablespoons honey
- Salt and Pepper
- Oil for deep frying
In a small bowl, combine cumin, ginger, garlic, timur, nutmeg, half teaspoon of turmeric, salt and pepper; mix well. Clean duck; wipe dry. Rub duck inside and out with the spice mixture. Let rest to marinate for at least eight hours.
Place marinated duck in a steamer and steam for at least one hour. Remove from steamer and let cool down. Combine a half teaspoon of turmeric, chili paste, molasses, honey and salt, and smother over the duck, inside and out. In a deep fryer heat oil to 360oF. Dip the steamed duck in frying oil. Fry duck, turning periodically, until the duck skin is golden brown and crispy. Remove from oil and place on paper towel to absorb excess oil. To serve, cut crispy duck into bite-size pieces. Serve with rice pilaf, accompanied with mango chutney.