Crispy Chicken Pakora

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Chili powder

  Spices

  2 tsp or 5g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Garam Masala

  Badia

  ½ tsp or 12g

• Pepper

  Spices, black

  ½ tsp or 1g

• Ginger Garlic Paste

  Laxmi

  ⅔ tbsp or 67g

• Salt

  Table

  ½ tsp or 3g

• Lime juice

  Raw

  1 tbsp or 15g

• Chickpea flour

  (besan)

  2 tbsp or 12g

• Rice flour

  White

  1 tbsp or 10g

• Cornstarch

  1 tbsp or 8g

• Egg white

  Raw, fresh eggs

  1 egg white (separated from yolk) or 40g

• Canola oil

  2 tbsp or 28g

• Peppers

  Green Chile, Whole - Kroger

  2 chile or 76g

• Chaat Masala

  Mehran

  ⅓ tbsp or 3g

• Whole Curry Leaves

  1 servings or 100g

Directions

1. MARINATE THE CHICKEN: Wash chicken breasts and pat them dry using a kitchen tissue.
2. MARINATE THE CHICKEN: Cut them into ½-inch cubes using a sharp knife.
3. MARINATE THE CHICKEN: Add chicken cubes, chili powder, turmeric powder, garam masala powder, pepper powder, ginger garlic paste, salt, and lime juice to a medium-sized mixing bowl and mix everything well.
4. MARINATE THE CHICKEN: Cover the bowl with a lid and refrigerate for 1 hour for the chicken to marinate.
5. COAT THE CHICKEN: Take out the bowl from the refrigerator and add chickpea flour, rice flour, cornstarch, and egg white and mix well.
6. FRY CHICKEN PAKORA: Heat oil for frying in a pan over medium-high heat.
7. FRY CHICKEN PAKORA: Once the oil is hot, reduce the heat to medium.
8. FRY CHICKEN PAKORA: Drop half of the chicken pieces one by one in the hot oil and fry until slightly browned and cooked from the inside (6-8 minutes).
9. FRY CHICKEN PAKORA: Stir frequently while frying so that they fry evenly from all sides.
10. FRY CHICKEN PAKORA: Drain on a plate lined with kitchen tissue.
11. FRY CHICKEN PAKORA: Fry the other half of the chicken pieces similarly.
12. DOUBLE FRY CHICKEN PAKORA: Now increase the heat to high and heat the oil until it is very hot.
13. DOUBLE FRY CHICKEN PAKORA: Drop pakoras in small batches (2-3 batches) in the hot oil and fry on high heat until they are crispy and golden brown.
14. DOUBLE FRY CHICKEN PAKORA: Drain on a plate lined with kitchen tissue.
15. SERVE THE PAKORA: Add curry leaves to a metal mesh strainer and fry in hot oil until crispy. Drain on the plate with the pakoras.
16. SERVE THE PAKORA: Similarly, fry green chilies for a few seconds.
17. SERVE THE PAKORA: Immediately sprinkle chaat masala over the pakora and toss well.
18. SERVE THE PAKORA: Serve hot with coriander mint chutney or ketchup.

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