Saucy Fiery Chicken 65 (Printable Format)
# What You’ll Need:
→ For the Chicken
01 -
1 lb boneless chicken breast, cut into ¾-1"/1.9-2.5cm cubes
02 -
1-1 ½ tsp red chili powder or Kashmiri chili for less heat
03 -
1 tsp freshly ground black pepper
04 -
1 1/2 tsp sea salt
05 -
1/4 tsp baking soda
06 -
1 small egg, whisked
07 -
¼ cup + 1 tbsp corn starch (corn flour)
08 -
2 tbsp all-purpose flour
09 -
1 tbsp water, if needed
10 -
Neutral oil for frying
→ Tarka
11 -
1/4 cup water
12 -
1/8 tsp red or deep orange food color powder
13 -
1/4 cup neutral oil such as grapeseed oil
14 -
1 1/2 tsp cumin seeds
15 -
2 garlic cloves, thinly sliced
16 -
2-3 small mild green chili peppers, stemmed and halved
17 -
5 whole dried red chili peppers
18 -
1 tsp garlic paste
19 -
1 tsp ginger paste
20 -
3 sprigs fresh curry leaves, removed from stem
21 -
1/3 cup South Asian-style chili garlic sauce
22 -
1/3 cup plain, whole milk yogurt, whisked
23 -
1/8 heaping tsp sea salt
24 -
Lemon wedges for serving (optional)
# How-To Steps:
01 -
Rinse the chicken in cold water and drain. Transfer to a medium bowl and lightly pat dry. Add the red chili powder, black pepper, salt, and baking soda, tossing to coat evenly. Stir in the whisked egg. Add the cornstarch and all-purpose flour, tossing to coat, and adding the measured water only if the mixture becomes clumpy or difficult to mix.
02 -
Heat a large frying pan or heavy-bottomed pot over medium-high heat. Add oil to a depth of at least 1.27 cm, ensuring it's sufficient to prevent the batter from sticking to the bottom. Heat oil to approximately 160-175°C.
03 -
Using tongs, gently lower each chicken piece into the hot oil, avoiding overcrowding. Fry, turning frequently, until crispy and golden brown all over, about 4-5 minutes. Maintain medium-high temperature throughout cooking.
04 -
Remove chicken with a slotted spoon or spider strainer and transfer to a wire cooling rack or paper-towel lined plate. Repeat with remaining chicken pieces.
05 -
In a small measuring cup or bowl, combine water with the food coloring and set aside.
06 -
Heat oil in a large pan over medium heat. Add cumin seeds, sliced garlic, green chili peppers, and whole dried chili peppers. Sauté, stirring constantly, for 2 minutes until garlic begins to brown. Deglaze with 2 tbsp water and allow it to evaporate.
07 -
Add garlic paste, ginger paste, and curry leaves to the pan. Sauté until fragrant, about 2 minutes.
08 -
Add chili garlic sauce, yogurt, and salt. Increase heat to medium-high and bring to a simmer. Cook for 4-5 minutes until sauce thickens and reduces, thoroughly cooking out the raw flavor from the chili garlic. Pour in the colored water and simmer for an additional 2 minutes.
09 -
Add fried chicken pieces to the sauce and toss to coat evenly. Taste and adjust salt if needed. Simmer together for 1-2 minutes until sauce thickens. Serve hot with lemon wedges on the side, either as an appetizer or with basmati rice.
# Extra Tips:
01 -
Chicken thighs can be substituted for breast meat, making the baking soda optional as thighs remain naturally tender.
02 -
Deep orange or red food color powder is traditional, but liquid food coloring works as an alternative.
03 -
South Asian-style chili garlic sauce provides the authentic balance of hot, sweet, and sour flavor; avoid substituting with Asian/American varieties which are significantly spicier.
04 -
For air frying: Preheat air fryer to 200°C for 5 minutes. Spray basket with cooking oil, arrange chicken in a single layer, spray tops generously, and air fry at 200°C for 10 minutes until golden brown.