Taystit by Hasna

Food, Recipes, and Beyond

Indo Chinese Fried Chicken

Indo-Chinese Fried Chicken 


Who doesn't like Indo-Chinese food. It is the most favorite cuisine from all over India. I must say I that the flavors are just heavenly when it comes to this cuisine.

Well, the hubster is someone who can not get enough of chicken fry. I was going out of ideas to fry the chicken and I am someone who hates repeating the same flavors or same recipe. I can never stand on one recipe. Be it my own recipe. I need to make some changes to it in order to perfect it.

It is true as the saying goes necessity is the mother of invention. It truly is. This is one such recipe that was created out of necessity and I came up with this super easy yet delicious chicken fry. Whenever I prepare chicken in any other form hubsy always asks for chicken fry. So  I wasn't quite sure if he would like it and  it the flavors that were in my mind would go quite well.

This recipe definitely is great when you want a makeshift from your normal chicken fry. The chicken is to be marinated with all the spices, Maida (apf) and corn flour at least for 1/2 an hour or more. Once we'll marinated, rice flour is used to make the chicken crisp so you need to add rice flour right before you put the chicken into the oil for frying. And once the chicken has been dropped into the hot oil, the chicken is to be allowed to cook for roughly around 6-7 minutes before you flip. This allows the coating to stay intact.

Guys do give this chicken fry a try that uses Indian spices to bomb the chicken with flavors with a hint of Chinese that makes the chicken even more flavorful and delicious. ๐Ÿ˜‹
Let's go get the ingredients!


Ingredients :


  • 800 gms Chicken (bone in)
  • 1 tsp lemon juice 
  • 1 tsp ginger garlic paste 
  • 1/2 Turmeric Powder 
  • 2 tsp Chilli Powder 
  • 1 tsp Coriander Powder 
  • 1/2 tsp Red Chilli Flakes
  • 1/4 tsp dried Fenugreek /methi leaves
  • 1 tbsp Soy Sauce 
  • 1 tbsp Tomato Ketchup 
  • 2 tbsp All Purpose flour 
  • 1 tbsp Corn Flour 
  • 1 tbsp Rice Flour (Optional) 
  • Salt as required 

Instructions :


  1. Marinate the chicken with lemon juice, ginger garlic paste, Turmeric powder, chilli powder, Coriander powder, red chilli flakes, dry methi leaves, soy sauce, ketchup, all purpose flour and corn flour. 
  2. Add water if required and coat well. 
  3. Allow to marinate at least for 1/2 an hour. 
  4. In a kadai, pour vegetable oil and allow to heat. 
  5. Add the rice flour just before frying the chicken. And fry the chicken in medium low heat for 6-7 minutes and flip the chicken and fry until done. 
  6. Serve hot! 

Note -
  • Rice Flour is totally optional, it helps to make it crisper. You can skip if you don't have.
  • Be careful to fry on medium low flame as you want the chicken to cook well and since the marinade consists of soy sauce and ketchup, the chicken tends to brown easily if fried on high or medium high.
  • Do not flip  the chicken until 6-7 minutes so that the coating does not budge. 

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

No comments:

Post a Comment