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Crispy fried chicken bites tossed in a fiery, garlicky sauce with onions and bell peppers. This Indo-Chinese classic is a crowd-pleasing appetizer that's savory, spicy, and utterly addictive. Perfect for parties or a weeknight treat.
For 4 servings
Marinate the Chicken
Coat the Chicken
Fry the Chicken
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Crispy fried chicken bites tossed in a fiery, garlicky sauce with onions and bell peppers. This Indo-Chinese classic is a crowd-pleasing appetizer that's savory, spicy, and utterly addictive. Perfect for parties or a weeknight treat.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 393.27 calories per serving with 32.99g of protein, it's a moderately challenging recipe perfect for appetizer or side or dinner.
Prepare the Garlic Sauce
Toss and Serve
Replace the chicken with 400g of paneer cubes, firm tofu, or large mushrooms. For paneer and tofu, skip the egg marinade and directly coat in the flour mixture before frying.
After coating the chicken, spray it lightly with oil and air fry at 200°C (400°F) for 12-15 minutes, flipping halfway, until golden and cooked through. Then, toss in the prepared sauce.
To make a gravy version, mix 1 tbsp of cornflour with 1/2 cup of water. After sautéing the vegetables and adding the sauces, pour in the cornflour slurry and cook for a minute until the sauce thickens, then add the fried chicken.
Chicken is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Garlic contains compounds like allicin, which have potent medicinal properties and are known to boost the function of the immune system.
The capsaicin in green chillies can provide a temporary boost to your metabolism, which may aid in calorie burning.
A typical serving of Dry Garlic Chicken contains approximately 350-450 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
While delicious, Dry Garlic Chicken is not considered a health food due to the deep-frying process, which adds significant fat and calories. However, it is a good source of protein from the chicken. For a healthier version, consider pan-frying or air-frying the chicken.
Yes, you can make it gluten-free. Replace the all-purpose flour with rice flour or more cornflour. Also, ensure you use a gluten-free soy sauce, such as tamari.
The key to extra crispy chicken is double frying. Fry the chicken once until lightly golden, remove it from the oil, and let it rest for a few minutes. Then, increase the oil temperature slightly and fry it a second time for 2-3 minutes until it's a deep golden brown.
As an appetizer, it's great on its own. To make it a full meal, serve it with Hakka noodles, vegetable fried rice, or simple steamed jasmine rice.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The chicken will lose its crispiness. Reheat in an air fryer or a hot oven (not a microwave) for a few minutes to help restore some of the texture.