Crispy Chicken
Crispy Chicken

Anju Bhatia



Prep Time

0 : 30

Cooking Time

0 : 20



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 21.9 g
Sat Fat 3.57 g
Salt 600.0 mg
Sugars 2.38 g
  • Other Items
  1. 250 gms boneless chicken, cut into small pieces
  2. 1 Egg
  3. 1 tsp+ 1 ttsp salt
  4. 1 tsp+ 1/2 tsp pepper powder
  5. 2 tbsp Corn Flour
  6. 2 tbsp Rice Flour
  7. 2 tsp Kashmiri Chilli Powder
  8. 1 tbsp+ 2 tsp dark soya sauce
  9. 1/2 tsp Vinegar
  10. 2 Sliced Onions
  11. 4 Slit Green Chillies
  12. 2 Pods Sliced Garlic
  13. 2 tbsp Tomato Ketchup
  14. 1 tsp Honey
  15. 1/2 tsp Roasted White Sesame Seeds
  16. 1 cup Oil For Frying
  1. Take a bowl add the chicken pieces with 1 tsp salt, pepper, kashmiri chilli powder, corn flour, rice flour, egg, vinegar and a tsp of soya sauce.
  2. Mix it all well using a spoon and keep it in the refrigerator for 20 mins.
  3. Heat a wok, add 1 cup of oil and deep fry the chicken pieces. Keep it aside.
  4. Now take a frying pan, add 2 tsp of oil and add the garlic, saute and fry until its fragrant.
  5. Add the onions and slit chillies add a little salt and pepper and fry until tender.
  6. Take a small bowl add 1 tsp soya sauce, 2 tbsp tomato sauce, 1 tsp honey, stir and mix all well. Now pour over the fried onions and cook in a medium flame until the sauce starts becoming thick.
  7. Turn off the gas and let the sauce come down to a little lower temperature. Now add the chicken pieces and toss well.
  8. Sprinkle sesame seeds and it's ready to go.