Recipe
Why make it
Crisp, deep-red fried chicken bites with ginger, garlic, yoghurt and a quick curry leaf and chilli finish. A spicy, tangy snack that is easy to make for a crowd.
Serves 4
+ 11 more in the full recipe
Step 1 of 10
Pat the chicken dry and place it in a bowl. Add the ginger-garlic paste, chilli powder, turmeric, garam masala, pepper, salt, yoghurt and lemon juice, and mix until every piece is coated.
Step 2 of 10
Cover the bowl and marinate in the fridge for at least 30 minutes, or up to 4 hours for deeper flavour.
Step 3 of 10
Stir the beaten egg, cornflour and plain flour into the marinated chicken. The coating should cling to the meat like a thick paste; add a spoonful of water only if it feels too stiff to mix.
Step 4 of 10
Heat the frying oil in a deep pan over medium-high heat to about 175°C. A drop of batter should sizzle and rise within a few seconds.
Step 5 of 10
Fry the chicken in 2 or 3 batches, without crowding the pan, for 5–6 minutes per batch. Turn occasionally until deep red-brown and crisp, and a piece cut open reaches 74°C with no pink inside.
The last 5 steps are in the full recipe.
Cook’s tip
Use thigh meat for juicier bites; breast works but dries out quickly, so fry it for a minute less.
Ready to cook?
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