This Chicken is marinated in Schezwan sauce and other aromatics and tossed in a special batter that makes it super crunchy and delicious when deep fried. I’ve made Chicken Pakoras before but created this recipe by accident and realized that it was closer to the type we get at the amazing Hakka Chinese restaurant down the street. You can check out that recipe as well here

Chicken Pakoras


  • 2 lbs of boneless Chicken
  • 3 tbsps Schezwan sauce
  • 1 tbsp sliced green Chillies
  • 2 tbsps finely chopped Garlic
  • 2 tbsps finely chopped Ginger
  • 2 tbsps Spring Onion bulbs
  • 2 tbsps light soya sauce
  • Salt to taste
  • 1/4 cup Coriander leaves
  • Batter
  • 1/2 cup Corn starch
  • 1/2 cup Flour
  • 1 cup Water
  • 1 tsp Baking powder


  • Cut the Chicken into small pieces so they cook fast in the hot oil later
  • Add the Schezwan sauce, chillies, ginger and garlic and spring onions
  • Add the soya sauce, salt and coriander leaves and mix well and marinate overnight if you have the time
  • Mix the cornstarch and flour together with water, adding a little at a time and mixing vigorously to remove lumps
  • Just before use, add the baking powder
  • Pour this batter over the chicken in mix
  • In hot oil deep-fry spoonfuls of the chicken and cook for 5 – 7 mins
  • Remove and drain the excess oil on some kitchen towel