Al-baik Chicken
By sarajaved
Ingredients
- •Chicken, cut into 8 pieces 1
- •Egg beaten1
- •All-purpose flour2 tbsp
- •Corn flour2 tbsp
- •Ginger paste1 tsp
- •Garlic paste1 tbsp
- •Soya sauce1 tbsp
- •Vinegar1 tsp
- •Lemon juice1 tbsp
- •Red chili powder1 tsp
- •Cinnamon powder1 tsp
- •Paprika1 tbsp
- •Saltto taste
- •Chinese salt½ tsp
- •Black pepper powder½ tsp
- •For Coating
- •Flour½ cup
- •Salt½ tsp
- •Chili powder½ tsp
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Wash and drain the chicken well. Using a fork, prick the chicken pieces all over.
Step 2
Now marinate chicken pieces with flour, corn flour, ginger paste, garlic paste, soya sauce, vinegar, lemon juice, chili powder, ground cinnamon, paprika, Chinese salt and black pepper powder
Step 3
Cover with cling film and put the bowl in the refrigerator for at least 4 hours, preferably overnight
Step 4
Next, mix half a cup of flour with half tsp. salt and half tsp. chili powder. Put this in a plastic bag
Step 5
Now, 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface
Step 6
Heat oil on high, add the chicken pieces without crowding the pan. You can do them in 2-3 batches. Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
Step 7
Drain on kitchen towels and serve with fries and some garlic sauce
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