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Spicy Batter Fried Chicken | Bangla-Chinese Style Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Marinating time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American, Bangladeshi, Chinese
Ingredients Method

Ingredients
  

  • 2 lbs chicken cut into small pieces
  • 1/2 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • 1/4 tsp black pepper
  • 1/4 tsp sugar
  • 1/4 tsp italian seasoning
  • 1/4 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp onion powder
  • 1 1/4 tsp salt (or to taste)
  • 1 tsp vinegar
  • 2 tsp ketchup
  • 2 tsp dark soy sauce
  • 1 1/2 tbsp chili powder
  • 2 tbsp milk
  • 1/2 cup corn starch
  • vegetable/peanut/canola oil for deep frying

Method
 

  1. Wash your chicken and drain all the water. Cut into small pieces, about 2 inches wide.
  2. Add in everything except the corn starch, and mix well. Massaging the marinade into the cracks and crevices of the chicken. You can let this mixture marinate for a couple hours first for even better flavor!
  3. Then add in the cornstarch. Mix everything together until it gets to a nice paste like consistency. Try to get an even coating on each piece
  4. Cover and marinate in the refrigerator for atleast 3 hours, or overnight for best results.
  5. Once your chicken is marinated, heat your frying oil to 350 degrees F
  6. Drop in your chicken pieces one by one. Hold each piece in the oil for a few seconds before releasing so it doesn't stick to the bottom as much.
  7. Fry for about 7 minutes until the chicken pieces are dark in color, flipping them halfway through to make sure the pieces are not sticking together. Then drain on a paper towel.
  8. Serve immediately while it's hot and crispy!