Desi Chinese Fried Chicken
Desi Chinese Fried Chicken
Ingredients
Chicken Marinade:
- 10 pc. chicken legs and thighs separated
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp onion paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red chili powder
- 1 tsp roasted cumin powder
- 3 tbsp ketchup
- 3 tbsp soy sauce
- 3 tbsp vinegar
Frying Chicken:
- 1 egg
- 1 cup flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup breadcrumbs (add more as necessary)
- oil for frying (as necessary)
Instructions
Chicken Marinade:
- Cut slits in the chicken pieces and marinate with all the ingredients listed under "Chicken Marinade". Leave in the refrigerator overnight if possible.
Frying Chicken:
- Right before frying, add egg and mix well.
- In a bowl combine flour, cornstarch, salt, and pepper. Add to the chicken and use your hands to combine very well. Add a little bit of water at a time if the batter is too dry or sticky. The batter should end up thick and coating the chicken pieces well.
- Pour breadcrumbs on a plate and roll each chicken piece in breadcrumbs. Use your fingers and palms to press down firmly to ensure good adherence. When all the chicken pieces are coated with breadcrumbs, place on a tray (no overlapping) and refrigerate for 15 minutes.
- Heat enough oil in a pan to submerge the chicken at least halfway. Fry on medium/high for 2-3 minutes, then lower the heat and fry for about 15 minutes, flipping halfway through. Fry the chicken in batches so that they're not overcrowded.
- Place on paper towels to absorb excess oil. Serve hot immediately.
Desi Chinese Style of Cooking
Before I talk about this Desi Chinese Fried Chicken dish, let’s first ask: what is Desi Chinese cuisine? Also called Indo-Chinese cuisine, this is a popular fusion style of cooking that’s a cuisine all on its own. Originating from Chinese migrants in Kolkata, India, the flavors of Chinese cooking married the spice-rich palate of South Asian cooking to create the most phenomenal fusion!
About Desi Chinese Fried Chicken
An even more specific regional variation of Desi Chinese in Bangladeshi Chinese. This recipe is a popular one in Bangladeshi Chinese cuisine. It was guaranteed to be on the dinner table whenever my mom announced she made Chinese food. There are hundreds of fried chicken recipes originating from different parts of the world. What makes this one special is the combination of ingredients (namely cumin, red chili powder, ketchup, soy sauce, and vinegar) that creates a distinct and delicious flavor that I can spot from a mile away.
The Steps, in a Nutshell
The process of making this fried chicken is similar to any other fried chicken recipe. Here are some tips and tricks to ensure you get amazing results every time:
-Cut slits on the chicken to ensure that the flavor gets inside.
-Marinate overnight for the best flavor.
-When mixing in the flour, add very little water at a time. You want just enough water to make the batter wet and workable, but not so much that it’s runny. You want to create a thick batter that coats the chicken nicely and doesn’t slide off. If you end up pouring in too much water, add more flour/cornstarch.
-Be sure to press down firmly with your hands after coating with breadcrumbs. This will ensure that the batter stays on the chicken after frying.
-Refrigerate the chicken for 15 minutes before frying. This also helps ensure good adherence between chicken and batter.
-The amount of time to fry really depends on the size of your chicken pieces and the exact amount of heat you’re using, but 15 minutes is a good guide. Start with medium-high heat to seal in the coating, then lower the heat so the chicken can cook through without burning. If you’re frying in batches, it’s a good idea to strain the oil in between batches.
And Finally…
If you recreate this recipe, don’t forget to leave a star rating and comment below. And feel free to share your work with me on Instagram!