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Chilli Chicken Pakora

5 from 10 votes
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Ingredients
  

Chicken & Marinade

  • 1 lb boneless Chicken thigh
  • Salt & Pepper to taste
  • 2 tbsps Chilli paste
  • 2 tbsps light Soya Sauce
  • 2 tbsps dark Soya Sauce
  • 1 tbsp Vinegar
  • 1/4 cup julienne of Garlic
  • 1/4 cup julienne of Ginger
  • 1/4 cup thinly sliced Thai green Chillies

Additional marinade and ingredients

  • 1 tsp Vinegar
  • 1 tsp light Soya Sauce
  • 1/2 cup thinly sliced green Peppers
  • 1/2 cup sliced Shallots
  • 1/2 cup finely chopped Coriander

Batter

  • 3/4 cup Cornstarch
  • 3/4 cup all purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • Water

Garnish

  • Coriander
  • Shallots
  • Green Pepper optional
  • Lime wedges

Instructions
 

  • Marinate the chicken with the salt & pepper, chilli paste, light & dark soya, vinegar, julienne of garlic & ginger and green chillies and marinate this overnight.
  • The next day add a bit more vinegar and soya sauce and add the green peppers, shallots and coriander
  • Prepare the batter by mixing the cornstarch, all purpose flour, baking powder and salt and whisk in water a little at a time till you get a smooth batter with a medium consistency.
  • Add some of the chicken mixture into the batter
  • Using a spoon, scoop up a piece of chicken and try to get some of the pepper, shallots, green chilli, julienne of ginger and garlic and coriander and drop it into the hot oil - of course are not going to get all of them, but the idea is to make sure the pakora has chicken but also all the other ingredients
  • Cook each batch for 8 - 10 mins till golden brown and once it’s cooked, remove and place on kitchen towel.
  • Garnish and enjoy!