Indo-Chinese Chicken Pakora is a crispy deep-fried appetizer. Chicken pakora is not only a popular street food in India but also found on Indian restaurant menus. it can be served as evening snack or can be served at parties as an appetizer. This Pakora is not very spicy though it has a little Indian flavor. Anyone can make this pakora because it’s very easy to make at home. Pakora is an all-time favorite tea time snack across India.
Indo-Chinese Chicken Pakora is a delicious and popular snack in India and China. It is made by marinating chicken in a mixture of spices, flour, and water, and then deep-frying it until it is golden brown and crispy.
The dish is believed to have originated in the Indian state of West Bengal, where it is commonly known as “Chilli Chicken.” It is said to have been created by Indian Chinese immigrants who wanted to bring a bit of their homeland’s flavors to their new country.
The key ingredients in Indo-Chinese Chicken Pakora include chicken, flour, spices, and oil for frying. The spices used vary depending on personal preference, but common ones include ginger, garlic and red chili powder. The chicken is marinated in this spice mixture for several hours before being dipped in the flour mixture and deep-fried.
Indo-Chinese Chicken Pakora is best served hot, with green chutney or tomato ketchup. The dish can be enjoyed as a snack, or as a main course with rice or noodles. It is a very popular street food in India and can be found in most street-side food stalls.
Indo-Chinese Chicken Pakora is a perfect dish for those who love spicy and flavorful food. With its unique combination of Indian and Chinese flavors, it’s sure to be a hit with everyone who tries it.
How to make Indo-Chinese Chicken Pakora (Indo-Chinese Chicken Pakoda)
- In a bowl, add 500 g chicken, 1 egg, 2 teaspoons ginger garlic paste, 1 teaspoon vinegar, 1 teaspoon soya sauce, 1 teaspoon red chilli sauce, a pinch of red food color, salt, 2 teaspoons maida or all-purpose flour, 1 cup cornflour and mix well. Marinate the mixture for 30 minutes
- Heat the oil in a pan or Kadai.
- In hot oil deep fry the chicken and cook for 6-8 minutes.
- Remove them and drain the excess oil.
In conclusion, Indo-Chinese Chicken Pakora is a delicious and popular snack that originated from Indian Chinese immigrants. It is a perfect dish for those who love spicy and flavorful food and is commonly enjoyed as street food in India. The dish is made by marinating chicken in a mixture of spices, flour, and water, and then deep-frying it until it is golden brown and crispy. It is best served hot, with green chutney or tomato ketchup.
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Indo-Chinese Chicken Pakora
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: Indo-Chinese
Ingredients
- 500 grams Chicken with bone
- 1 egg
- 2 teaspoons ginger garlic paste
- 1 teaspoon vinegar
- 1 teaspoon soya sauce
- 1 teaspoon red chilli powder
- pinch of red food color
- salt
- 2 teaspoons all-purpose flour
- 1 cup of corn flour
- oil for deep fry
Instructions
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In a bowl, add chicken, 1 egg, 2 tsp ginger garlic paste, 2 tsp vinegar, 1 tsp soya sauce, 1 tsp red chilli sauce, red food color, salt, 2 tsp maida, 1 cup cornflour and mix well. Marinate the mixture in the fridge for 30 minutes.
- Heat the oil in a pan.
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When the oil is hot enough deep fry the chicken on medium-high flame and cook for 6-8 minutes.
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Remove them and drain the excess oil.
Notes
- Do not fry on very high flame as it may be undercooked.
- Do not fry Chicken Pakora on very low flame as it may absorb a lot of oil and become soggy, not crispy.
- Do not overload the pan while frying.
Nutrition
- Serving Size: 4
- Calories: 355
- Sugar: 0.9 g
- Sodium: 676 mg
- Fat: 13.74 g
- Carbohydrates: 24.57 g
- Fiber: 2.3 g
- Protein: 31.74 g
- Cholesterol: 232 mg
Keywords: Chicken Pakora
