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Desi Chinese Fried Chicken

Fried chicken using spices and flavors typical of Desi Chinese cuisine
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Servings: 10
Course: Main Course
Cuisine: bengali, Chinese, Desi chinese
Ingredients Method

Ingredients
  

Chicken Marinade:
  • 10 pc. chicken legs and thighs separated
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tbsp onion paste
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 3 tbsp ketchup
  • 3 tbsp soy sauce
  • 3 tbsp vinegar
Frying Chicken:
  • 1 egg
  • 1 cup flour
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup breadcrumbs (add more as necessary)
  • oil for frying (as necessary)

Method
 

Chicken Marinade:
  1. Cut slits in the chicken pieces and marinate with all the ingredients listed under "Chicken Marinade". Leave in the refrigerator overnight if possible.
Frying Chicken:
  1. Right before frying, add egg and mix well.
  2. In a bowl combine flour, cornstarch, salt, and pepper. Add to the chicken and use your hands to combine very well. Add a little bit of water at a time if the batter is too dry or sticky. The batter should end up thick and coating the chicken pieces well.
  3. Pour breadcrumbs on a plate and roll each chicken piece in breadcrumbs. Use your fingers and palms to press down firmly to ensure good adherence. When all the chicken pieces are coated with breadcrumbs, place on a tray (no overlapping) and refrigerate for 15 minutes.
  4. Heat enough oil in a pan to submerge the chicken at least halfway. Fry on medium/high for 2-3 minutes, then lower the heat and fry for about 15 minutes, flipping halfway through. Fry the chicken in batches so that they're not overcrowded.
  5. Place on paper towels to absorb excess oil. Serve hot immediately.