Chicken Pakora is boneless fried chicken bites. A crispy flavorful exterior with juicy perfectly cooked tender chicken inside - this is an easy to make appetizer. When fried crisp it is absolutely irresistible. Try this instead of chicken tenders next time.
Mix chickpea flour, rice flour, chili powder, turmeric powder, asafoetida, and salt together. Add the grated ginger and garlic to this mix and rub in.
Pat dry the chicken and place in a large mixing bowl. Sprinkle the flour mix on top and toss once or twice gently. Break the egg on top of the chicken pieces and mix everything together really well. Each piece should have a thin coating of chickpea flour. If needed add 1 to 2 tbsp water. Set aside for 10 to 15 minutes.
Heat oil in a wok (kadhai or any heavy bottomed frying pan). There should be enough oil to fully immerse a chicken piece.
When the oil is hot fry the pakoras in batches. Keep the eat at medium. The pakoras will turn a deep red (if using Kashmiri chilis). Turn the pakoras once or twice while frying. It takes 10 to 12 minutes depending on the size of the pieces.
Remove the fried chicken pakoras from oil and drain over kitchen towels. Taste and sprinkle salt on top if needed.
Garnish with fried chilies, curry leaves or slices of red onions.
Serve them hot with a hot cup of tea!!!
When frying it is important to keep the oil temperature around 350° F.
Frying too many pieces at a time reduces the oil temperature. When the oil is too hot the pakoras burn on the outside without fully cooking the chicken.
Kashmiri chili has the fiery red color without the heat.
Using it makes the pakoras deep red while the spice level is kept to low.
For detailed instructions go to https://oventales.com/chicken-pakora/ .