Go Back

Chilli Chicken Pakora

5 from 10 votes
Print Recipe Pin Recipe
Ingredients Method

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

Method
 

  1. Marinate the chicken with the salt & pepper, chilli paste, light & dark soya, vinegar, julienne of garlic & ginger and green chillies and marinate this overnight.
  2. The next day add a bit more vinegar and soya sauce and add the green peppers, shallots and coriander
  3. 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.
  4. Add some of the chicken mixture into the batter
  5. 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
  6. Cook each batch for 8 - 10 mins till golden brown and once it’s cooked, remove and place on kitchen towel.
  7. Garnish and enjoy!