One of my favorite Bangla-Chinese recipes is this spicy batter fried chicken!

Packed with flavor and so easy to make, just mix all your ingredients together, let it marinate, and fry. The marinade gets so crispy and crunchy, and it also sets into the cracks and crevices of the chicken pieces and makes every bite delicious and flavorful.

Marinate with or without the corn starch for at least 3 hours to let all those flavors come together.

You can let the chicken marinate in the spices for a couple hours first for better marination and then add in the cornflour, but I like to keep things easy and not have to wash my hands twice so I do them at the same time!

Or if you really want to go the extra mile and get the best flavor possible – marinate overnight without the cornstarch, adding it in a couple hours before you’re ready to fry.

You can leave the chicken mixture in the refrigerator for up to 3 days.

I love freezing this recipe and having fried chicken ready to fry.

Just marinate in the fridge for a few hours then freeze raw. I like to use freezer safe Ziploc bags to make storage easier. I try to keep the chicken pieces separate in the bag so it’s easier to take out a few pieces whenever I want. Just defrost in the refrigerator overnight or on the counter for an hour or so when you’re ready to use, and fry as usual!

You can watch the full process in this video!

INGREDIENTS  

• 2 lbs chicken cut into small pieces
• 1/2 tbsp ginger paste
• 1/2 tbsp garlic paste
• 1/4 tsp black pepper
• 1/4 tsp sugar
• 1/4 tsp italian seasoning
• 1/4 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1 tsp onion powder
• 1 1/4 tsp salt (or to taste)
• 1 tsp vinegar
• 2 tsp ketchup
• 2 tsp dark soy sauce
• 1 1/2 tbsp chili powder
• 2 tbsp milk
• 1/2 cup corn starch
• vegetable/peanut/canola oil for deep frying

INSTRUCTIONS

Wash your chicken and drain all the water. Cut into small pieces, about 2 inches wide.

Add in everything except the corn starch, and mix well. Massaging the marinade into the cracks and crevices of the chicken. You can let this mixture marinate for a couple hours first for even better flavor!

Then add in the cornstarch. Mix everything together until it gets to a nice paste like consistency. Try to get an even coating on each piece

Cover and marinate in the refrigerator for atleast 3 hours, or overnight for best results.

Once your chicken is marinated, heat your frying oil to 350 degrees F. Drop in your chicken pieces one by one. Hold each piece in the oil for a few seconds before releasing so it doesn’t stick to the bottom as much.

Fry for about 7 minutes until the chicken pieces are dark in color, flipping them halfway through to make sure the pieces are not sticking together. Then drain on a paper towel.

Serve immediately while it’s hot and crispy!