Crispy Chicken Pakoda Recipe: Easy Asian Street Food Snack
1 hour
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About Crispy Chicken Pakoda Recipe: Easy Asian Street Food Snack
Craving a crispy, flavorful snack? Look no further than Chicken Pakoda! This beloved Asian street food is incredibly easy to make at home and delivers a delightful explosion of taste in every bite. Tender chicken pieces are coated in a spiced chickpea flour batter, then deep-fried to golden perfection. The combination of savory spices and aromatic herbs creates a truly irresistible treat.Imagine the satisfying crunch as you take a bite, the tender chicken giving way to a burst of flavor. It's the perfect appetizer for parties, a delicious addition to your tea time, or a simple yet satisfying weeknight snack. Serve with your favorite chutney for an extra layer of deliciousness.This recipe provides clear instructions and precise measurements, ensuring your Chicken Pakoda turns out perfectly every time. Get ready to impress your friends and family with this authentic and incredibly flavorful dish!
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Chicken & Marinade
- 1 lb Chicken Breast boneless, cut into 1-inch cubes, skinless
- 2 tbsp Ginger-Garlic Paste
- 1 tbsp Chili Powder red
- 1 tsp Cumin ground, jeera, seeds
- 1 tsp Turmeric
- 1 tsp Garam Masala
- 1 tsp Salt
Batter & Frying
- 1 cup Gram Flour besan
- 1 medium Onion finely chopped
- 2 Chili finely chopped (adjust to taste), green
- 1/4 cup Coriander also known as coriander leaves, finely chopped
- Water as needed, to adjust batter consistency
- 3 cup Vegetable Oil for deep frying
Instructions
Prepare the Chicken Marinade
- Marinate the cubed chicken with ginger-garlic paste, red chili powder, cumin, turmeric powder, garam masala, and salt. Mix well and let it marinate for at least 30 minutes.
Add Aromatics to the Chicken
- Add the finely chopped onion, green chilies, and cilantro to the marinated chicken. Mix everything thoroughly.
Make the Batter
- In a separate bowl, add the chickpea flour. Gradually add water while mixing continuously to create a thick, smooth batter. The batter should be slightly thicker than pancake batter. Adjust the water as needed.
Combine and Fry
- Gently mix the chicken mixture into the chickpea flour batter, ensuring the chicken is evenly coated. Heat the vegetable oil in a deep frying pan or wok over medium-high heat. Once the oil is hot (a small piece of batter should sizzle immediately), carefully drop spoonfuls of the chicken mixture into the hot oil.
Deep Fry
- Fry the chicken pakoda in batches, ensuring not to overcrowd the pan. Fry until the pakoda are golden brown and crispy on all sides, turning occasionally. This should take about 3-4 minutes per batch.
Drain and Serve
- Remove the fried pakoda from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney.
Recipe Notes
Expert Tips for the Perfect Chicken Pakoda
- For extra crispy pakoda, allow the marinated chicken to sit in the refrigerator for at least an hour before frying. This allows the flavors to meld and the chicken to become more tender.
- Don't overcrowd the pan when frying. This will lower the oil temperature and result in soggy pakoda. Fry in batches for best results.
- Adjust the amount of red chili powder according to your spice preference. For a milder version, reduce the amount or omit it altogether.
- Serve immediately for the best flavor and texture. These are best enjoyed hot and crispy!
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Recipe Nutrition
Calories: 50kcalCarbohydrates: 11gProtein: 1gFiber: 1gSugar: 1g
Zeba Akhtar
Articles: 1
3 Comments
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Such a perfect dish! Thank you.
This looks fantastic! Appreciate the share.
This is exactly what I was looking for!