Crispy Chicken

Chicken marinated in a sauce mixture, deep fried and then tossed in a tangy sauce again to make it finger licking delicious!

During our last visit to Goa, India, my sister and her family took us out for dinner one night at a new restaurant that had opened up which served super yummy food. The kids had a fun time with their cousins while the adults spent time chit chatting. I seriously miss those fun times. 🙁 Yes, there is new technology for making video calls but it is not the same as being with your family around. Leaving far away from family is really very tough!

Anyway, at that restaurant we ordered so many dishes just to try. One of the dishes that we ordered was crispy chicken. It was so so yum! After we got home to the US, Ms. Cupcake kept begging me to make it, a foodie that she is just like her parents! But this time, it was a bummer for me. I had neither the recipe nor any idea of the ingredients that they might have used to make it. I some what remember the taste very very vaguely. I kept postponing making this dish as I honestly did not know where to start.

Then yesterday night I thought why not just give it a shot. It should be edible anyway. Nothing to lose. So here’s my own creation of crispy chicken from scratch. I didn’t tell Ms.Cupcake what I was making but when she tasted it, she said “Mumma, you made crispy chicken finally!”. So yes, I must have gotten somewhere close.

This recipe is a 3 step process, marination, deep frying and then tossing in the sauce mixture to coat the chicken. It does require some time and effort but all worth it. I made it for lunch to go with some rotis and there was not a bit of left over, all gone!

This dish may be served as an appetizer or a main dish.

Crispy Chicken
Crispy Chicken
Crispy Chicken
To Marinate
  1. Boneless, skinless Chicken Breasts - About 3, cut into thin strips or bite-size chunks
  2. Sesame seeds - 1.5 tspn
  3. Soya sauce - 2 tspn
  4. Tomato Ketchup - 2 tspn
  5. Sambal Oelek - 2 tspn
  6. Onion-garlic powder - 1 tspn
  7. Pepper powder - to taste
  8. Salt - to taste
To deep fry
  1. All purpose flour - 4 tblspn or as needed
  2. Breadcrumbs - About 1.5 tblspn
  3. Oil - For deep frying
For the sauce mixture
  1. Oil - 1 tblspn
  2. Onion - 1 medium, chopped
  3. Scallions/Green Onions - 5, chopped
  4. Ginger - 1/2 inch, grated
  5. Garlic - 4 cloves, minced
  6. Green Chillies - 2 or to taste, slit vertically in halves
  7. Shredded Cabbage - a handful
  8. Soya sauce - 2 tspns
  9. Tomato Ketchup - 2 tspns
  10. Sambal Oelek - 2 tspns
  11. Salt - to taste
  12. Pepper powder - to taste
  1. 1) Marinate the chicken using the ingredients listed in 'To Marinate' at least for an hour.
  2. 2) Mean while prepare the sauce. In a pan, heat oil over medium flame. Add ginger and garlic and saute for a minute. Add onion, scallions, salt and pepper and cook until the raw smell of the onion goes away. Add the three sauces. Mix well. Switch off the flame. Add the cabbage and mix well. Cover with lid.
  3. 3) Heat the oil for deep frying. Take flour and bread crumbs in a plate and mix well. Coat each piece of chicken individually with this flour mixture. Deep fry the chicken pieces until tender, about 2-3 minutes on each side. If you have a small pan, deep fry in separate batches. Set aside on a paper towel.
  4. 4) Once all chicken pieces are deep fried, toss them all at once in the prepared sauce mixture and serve immediately so as to retain the crisp texture of the chicken.
  1. Serves: 4-5
  1. 1) The cabbage is added after switching off the flame to retain a tiny amount of crunch. The heat in the pan is just enough to cook the cabbage a wee bit.
  2. 2) Breadcrumbs added to the flour make the chicken crispy.
Meals and All Things Life

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