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Hakka style chicken pakora

Published on May 26, 2022
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Serving Size: 4 servings
Cook Time: 30 minutes
    For marination:
    • 6 boneless skinless chicken thighs, cut into chunks
    • 2 tsp ginger-garlic paste
    • 1/2 tsp, garam masala
    • 1/2 tsp, ground cumin
    • 1 tsp, red chilli powder
    • 1/4 tsp chat masala
    • 1 tsp, salt
    • 1 tbsp, soy sauce
    • Juice of 1/2 lime
    1 cup, chickpea flour (besan)
    • 1/2 cup, rice flour/corn starch
    • 1/4 cup, chopped fresh coriander
    • 1 onion sliced
    • 4 Thai chillies, finely chopped
    • 1/4 cup, water
    • Vegetable oil for frying
      In a bowl, mix together all ingredients from marination list. Cover, and allow to marinate in the fridge for a minimum of 4 hour to overnight.
        Add coriander, onion, chickpea flour, rice flour, and oil to chicken, and mix to coat.
          Heat 4 inches of oil in a deep pot/wok on medium-high heat. Gently add small handfuls of the chicken mixture to the oil, and cook for 4-5 minutes until golden and crispy, and cooked through to the middle.
          • Take out and drain the excess oil. Sprinkle some chat masala and serve hot.

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