It is not Chinese New Year without fried chicken seasoned with fruit seasoning salt at our home and my auntie’s. I am not sure who came up with the idea many moons ago, I think my aunties are all cook wizards, so I am suspecting one of them did. This is so delicious, they are fried all day long during Chinese New Year. I repeat. All. Day. Long. We would sit on dining tables in our house (or my auntie’s) and munch on them like they were bags of potato chips. Cousins who come back to town for the festivities would chat and catch up on gossips over buckets of fried chicken with fruit salt. Both households probably fry 30 chickens on that faithful day. Chickens are not safe that day. Multiply by 10 pieces for each chicken. Of course we are not monsters, we do have a lot of guests and they would finish most of them. After all, there are only 10 of us.

Holiday seasons would be a great excuse for pigging out and downing all the things that you wouldn’t normally do. Such as eating pork leg, out of a can. Munching on sugar-ladden cookies mercilessly. Slurping shark-fin soup. Okay, the last one, we don’t do no more. Overly salty fried chicken is just icing on the cake!

The worst fried chicken you have at home, would always be better than the ones you got outside.

Get one whole chicken. Cut them into smaller pieces. We always cut our chicken into 8 pieces. But if you like to munch on smaller pieces, chop them into 10-12 pieces.

Buy yourself a pack of fried chicken seasoning. If not, mix up your own. That would be 40 g all purpose flour, 5 g garlic powder, 5 g salt. And a pinch of sugar (don’t cringe – sugar is better than MSG)

And the good stuff! Asian fruit seasoning salt! It is made of salt, sugar, pepper powder and ground plum. This salt is what we sprinkle on cut fruit. It is spicy, sweet, sour and hot.

In a bowl, add some flour.

Some fruit seasoning salt.

Store-bought fried chicken seasoning.

Add some water till it is thick and gooey. Mix everything well.

Toss in the chicken pieces. The mixture will become slightly runny because of the water content of the chicken. It is okay. If the mixture is thin, the frying time will be much longer and the chicken will be less crispy. If it is too runny, sprinkle a little bit of flour to get things going a bit smoothly. Marinade for 3 – 6 hours in the fridge. Overnight is much better!

Stab the chicken to death (again). Mother is paranoid of under-cooking the chicken. So making cuts through the sides of the bones is the only way that would ease her mind. Seriously, I am not joking.

Fry in deep oil in batches. Don’t crowd the wok.

This nice golden color is good enough. I wish I can tell you how hot the oil is. But until I buy myself some cooking thermometer, I can’t really tell you. Just deep fry them. Go on.

Usually we eat this as is. It is good enough without any chili dipping sauce. But for the sake of experimenting, I sprinkle some more fruit seasoning salt on top while hot and leave the salt on the side as dipping salt, it was wonderful!


Fried Chicken with Fruit Seasoning Salt

Makes 4 servings


1 whole chicken (600 g), cut into 8 pieces
2 tbsp all purpose flour
1 pack fried chicken seasoning (40 g)
1 tsp Asian fruit seasoning salt
1/4 -1/2 cup water, at room temperature
Oil, for deep-frying


Mix flour, fried chicken seasoning, fruit seasoning salt and water in a big bowl.
Marinade the chicken in the mixture for 3-6 hours, or overnight.
Heat oil in a wok or deep-frying pan over medium heat.
Deep-fry the chicken pieces in batches, 3-4 pieces at a time for 15 minutes till all cooked through.
Remove from the wok and sprinkle some fruit seasoning salt on the chicken.
Serve warm with chili sauce or some more fruit seasoning salt.

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13 Responses to “Fried Chicken with Fruit Seasoning Salt”

  1. 1

    bblossoms — January 24, 2011 @ 2:14 pm

    great recipe, I love discovering new/different ways to make fried chicken.
    Is there a brand for the bumbu buah asam manis? Thanks for introducing these products.

    • Jun replied: — January 24th, 2011 @ 10:03 pm

      Hm .. I am not sure about the brand, since most of them just taste the same to me. I will send you an email on it later.

  2. 2

    Prerna@IndianSimmer — January 24, 2011 @ 2:54 pm

    Wow, that top shot of fried chicken is something! Now I know a new way to eat my friend chicken :-)

    • Jun replied: — January 24th, 2011 @ 10:03 pm

      New way as in super salty way. LOL :)

  3. 3

    Tweets that mention Indochine Kitchen » Fried Chicken with Fruit Seasoning Salt -- — January 24, 2011 @ 8:54 pm

    [...] This post was mentioned on Twitter by notablia, Jun. Jun said: (New Post) Fried chicken for CNY! [...]

  4. 4

    Gertrude — January 25, 2011 @ 8:48 am

    This is so interesting Jun. I never see a recipe using sour plum powder to marinate the chicken. So do the chicken taste a bit on the masam manis side?

  5. 5

    Tuty — January 25, 2011 @ 12:42 pm

    Oh my goodness… who could have thought about using fruit salt as chicken seasoning? Of course, one of your aunties could!

    This is very intriguing and your fried chicken picture is totally tantalizing.
    Now I can use the fruit salt from back home to try your fried chicken.

    Thank you (and your aunties/mom) for sharing the recipe.

  6. 6

    mycookinghut — January 25, 2011 @ 1:16 pm

    Very interesting – I like the fruit seasoning salt! Wish I could have a few pieces of the fried chicken!

  7. 7

    Karen at Globetrotter Diaries — January 25, 2011 @ 11:32 pm

    I’ve never had fruit seasoning salt but it sounds good!

  8. 8

    Dinewithleny — January 27, 2011 @ 7:01 pm

    woahhh….looks so nice and crunchy…i love fried chicken….=)….this is something new to use asam manis to cook fried chicken.

  9. 9

    asianfoodophile — August 5, 2011 @ 2:27 pm

    Incredible innovative use of fruit seasoning salt.

    Hmmm! Maybe can also toast some blachan pounded into powder (or add shrimp paste powder) to the flour and mix. Now we got blachan chicken.
    Should taste great also.

    • Jun replied: — August 6th, 2011 @ 10:06 am

      I think belacan is a great idea!

  10. 10

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