Preparation Time :
Cooking Time : 30 minutes + 2 hours marination time
Serving: 4 members
Description
Indo – Chinese batter fried chicken . A fusion dish invented by my mom . Mom is a person who cooks food for moods and just throws in any ingredient that she feels like and comes up with fresh ideas and incredibly flexible dishes . Most of the time it works and some times it doesn’t and no one can name a dish ( or anything actually ) like she does . She comes up with such witty names . When my daughter was here on a holiday , she asked me to make this dish and I was like what ???? As I didn’t know about this fusion invention that mom had attempted . Called mom , took note of the recipe and played by substituting a few ingredients to my preference . The marriage of indian and Chinese cuisine resulted in a knock out dish with an explosion of different flavours . This dish works really well with kids . Called mom again to re- conform the ingredients . The first time she mentioned small onions and this time it was big onions . As I told , moms cooking depends on her mood . The next thing was I had to name this dish . Called my daughter and asked her . She suggested indo – Chinese bajji . I replaced the bajji with batter fried and named the dish indo – Chinese batter fried chicken . In total this dish is a collaboration of three generation ideas put together .
Ingredients
Ingredients | Quantity |
|---|---|
| Boneless chicken cubes | 1/2 kg |
| Egg | 1 |
| Ginger | 1 inch piece |
| Green chillies | 6 to 8 |
| Small onions | 1 hand full |
| Garlic | 4 to 5 flakes |
| Vinegar | 1/4 teaspoon |
| Chick pea flour | 2 tablespoons |
| Rice flour | 2 tablespoons |
| Corn flour | 2 tablespoons |
| Salt | to taste |
| Lime juice | 1 teaspoon |
| Ajinomoto | a pinch ( optional ) |
| Oil | to deep fry |
Method
- Blitz small onion , green chillies , ginger and garlic to a coarse mixture . Make sure not to grind to a paste .
- Mix along with all the other ingredients except for oil to deep fry to a thick consistency batter .taste and adjust .
- Set aside and marinate for 2 hours or more . ( I marinated in the morning by 10 and deep fried in the evening for tea ) .
- Heat oil in a deep vessel and drop the chicken pieces along with the batter coated all around .
- Once the chicken pieces pop up to the surface . lower the flame to medium and Fry to a light golden colour and crisp .
- Make sure not to burn the chicken pieces as we need a white coloured crisp batter fried chicken .
- Drain and serve hot with tomato sauce and hot tea or as aside dish for lunch or dinner .
- the same recipe can be followed and done by substituting prawns for chicken .
- Vegetarians can use mixed grated veggies like potato , carrots , cabbage and cauliflower instead of chicken .
