Crispy, Spicy Chicken

Ingredients

For the Chicken Marinade

500 g boneless chicken, cut into pieces
1 teaspoon salt
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 teaspoons ginger-garlic paste
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/2 teaspoon lemon juice
2 tablespoons yoghurt
1 teaspoon black pepper powder
few pinches red food color, optional
2 tablespoons corn flour
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon cooking soda
as needed oil, for frying

For the Sauce

2 tablespoons curd
2 tablespoons red chilli sauce
2 tablespoons tomato sauce or ketchup
1 tablespoon green chilli sauce
1 teaspoon soy sauce
1 teaspoon salt
1 tablespoon vinegar
1 pinch red food color, optional
5 green chillies, slit
1 handful curry leaves
4-5 garlic cloves, chopped

Instructions

1
In a large bowl, combine the boneless chicken pieces with salt, red chilli powder, turmeric powder, ginger-garlic paste, cumin powder, garam masala powder, lemon juice, yoghurt, black pepper powder, and optional red food color. Mix well to ensure all chicken pieces are thoroughly coated.
⏱️ 5 min
2
Add the corn flour, all-purpose flour, egg, and cooking soda to the marinated chicken. Mix until a uniform batter coats the chicken. Cover the bowl and let the chicken marinate for at least 30 minutes in the refrigerator. For a more intense flavor, you can marinate it longer, up to several hours or overnight.
⏱️ 5 min
3
While the chicken is marinating, prepare the sauce. In a small bowl, whisk together the curd, red chilli sauce, tomato sauce or ketchup, green chilli sauce, soy sauce, salt, vinegar, and optional red food color until smooth. Set aside.
⏱️ 5 min
4
Choose your cooking method for the chicken. For deep frying: Heat enough oil in a deep pan or wok to submerge the chicken pieces. Once the oil is hot (around 350-375°F or 175-190°C), carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until crispy and golden brown, about 5-7 minutes per batch. Remove with a slotted spoon and drain excess oil on paper towels. For air frying: Preheat your air fryer to 380°F (190°C). Arrange the chicken pieces in a single layer in the air fryer basket, working in batches if necessary. Air fry for 15 minutes, tossing the chicken midway through cooking, until crispy and cooked through.
⏱️ 15 min•🌡️ 380
5
Heat a little oil (about 1-2 tablespoons) in a wok or large frying pan over medium heat. Add the slit green chillies, curry leaves, and chopped garlic. Stir-fry for 1-2 minutes until fragrant and the garlic is lightly golden.
⏱️ 2 min
6
Pour the prepared sauce into the wok with the aromatics. Stir well and cook for 1-2 minutes until the sauce slightly thickens and comes to a gentle simmer.
⏱️ 2 min
7
Add the cooked crispy chicken pieces to the wok with the sauce. Toss everything together until the chicken is evenly coated with the spicy sauce.
⏱️ 1 min
8
Serve the crispy, spicy chicken immediately while hot. Enjoy!