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Chicken Pakoray - Crunchy & Chatpatay

hese Chicken Pakoras are as great Chicken Pakoray should be - airy crispy crunchy on the outside, flavorful and feisty on the inside. They are also - like all our recipes - easy to make!
Course Snack
Cuisine pakistani, indian
Diet Halal
Servings 4
Author Sarah Mir

Equipment

  • 1 Frying Pan

Ingredients

Chicken Marinade

  • ¾ lb chicken (roughly two smaller chicken breasts) cut into 1 inch pieces
  • 1 tsp garlic paste
  • ¾ tsp salt
  • 1.5 tsp soy sauce
  • ¾ tsp chili flakes
  • ¾ tsp chili powder
  • 1 tbsp lemon juice
  • 1 tsp kasuri methi
  • 1 tsp coriander powder (bhunna dhania or roasted coriander is lovely here if handy)
  • ½ tsp cumin seeds
  • ⅓ tsp ajwain (carom seeds)
  • 1 minced green chili (use half if they're spicy)
  • 2 tbsp chopped coriander/cilantro

Dry Mix

  • ½ tsp baking soda
  • 1 tbsp rice flour
  • 2 tbsp besan (chickepea flour)

Instructions

  • Mix your marinade ingredients into the chicken and set aside for 20 minutes.
  • Now add your dry mix and mix well, and slowly add in water 1 tbsp at a time (I usually use 3) until you have a coating like in the image. Please note it's not thick
  • Heat about an inch of oil in a pan and fry for a 3 minutes on each side or until deeply golden.
  • For optimal crunch drain them on a wire rack

Notes

Adding the water a little at a time until its just enough to coat the chicken (see picture) produces a crunchy crispy batter.
You can sub cornstarch for rice flour, but rice flour does give an airier crunch