Spicy Batter Fried Chicken | Bangla-Chinese Style Recipe
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!