- 4 boneless skinless chicken thighs, cut into ½ inch strips
- 1 tsp (4g) Kashmiri chile powder
- 1 tsp (4g) garam masala
- ¼ tsp (1g) turmeric
- 1 tsp (4g) ginger powder
- ½ cup (60g) besan (gram flour)
- ¼ cup (30g) cornstarch
- ½ yellow onion, grated
- 1 egg white
- ¼ cup (60g) water
- 15-20 curry leaves
- 2 ½ tsp (12g) kosher salt
- 3 quarts (2.8L) vegetable oil
Fried Chicken Pakora
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Prep:
15 minutes
Cook:
5 minutes
Serves:
4
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Ingredients
Directions
- Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).
- While the oil is heating, in a medium mixing bowl whisk together Kashmiri chile powder, garam masala, turmeric powder, ginger powder, besan, and cornstarch until fully combined. Add grated onion, egg white, and water and whisk. Add chicken and curry leaves to the batter and season with salt. Mix by hand until the chicken is fully coated,
- Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
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