Indo – Chinese batter fried chicken


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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
Egg1
Ginger 1 inch piece
Green chillies6 to 8
Small onions1 hand full
Garlic4 to 5 flakes
Vinegar1/4 teaspoon
Chick pea flour 2 tablespoons
Rice flour2 tablespoons
Corn flour 2 tablespoons
Salt to taste
Lime juice1 teaspoon
Ajinomotoa pinch ( optional )
Oil to deep fry

Method

  1. Blitz small onion , green chillies , ginger and garlic to a coarse mixture . Make sure not to grind to a paste .
  2. Mix along with all the other ingredients except for oil to deep fry to a thick consistency batter .taste and adjust .
  3. Set aside and marinate for 2 hours or more . ( I marinated in the morning by 10 and deep fried in the evening for tea ) .
  4. Heat oil in a deep vessel and drop the chicken pieces along with the batter coated all around .
  5. Once the chicken pieces pop up to the surface . lower the flame to medium and Fry to a light golden colour and crisp .
  6. Make sure not to burn the chicken pieces as we need a white coloured crisp batter fried chicken .
  7. Drain and serve hot with tomato sauce and hot tea or as aside dish for lunch or dinner .
  8. the same recipe can be followed and done by substituting prawns for chicken .
  9. Vegetarians can use mixed grated veggies like potato , carrots , cabbage and cauliflower instead of chicken .