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Restaurant Style Chili Chicken
A crispy, deep‑fried chicken pakora tossed in a fiery, sweet‑and‑tangy chili gravy. Inspired by restaurant‑style chili chicken, this recipe includes a quick marination, crunchy fried bites, and a vibrant sauce finished with spring onion and sesame seeds.
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Critical Success Points
- • Marinating the chicken for at least 30 minutes
- • Maintaining oil temperature at 180 °C while frying
- • High‑heat stir‑fry to keep vegetables crunchy
- • Adding cornflour slurry gradually to avoid lumps
- • Coating the fried pakoras quickly to retain crispness
Safety Warnings
- • Hot oil can splatter – use a splatter guard or deep pan with a lid.
- • Never leave frying oil unattended.
- • Handle knives carefully while chopping.
- • Use oven‑mitts when removing hot pakoras.
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