Chinese Chicken Pakora

Ingredients

• 907 g (2 lb)boneless chicken
• 45 ml (3 tbsp)chilli garlic sauce
• 15 ml (1 tbsp)sliced green chillies
• 15 ml (1 tbsp)finely chopped garlic
• 15 ml (1 tbsp)finely chopped ginger
• 30 ml (2 tbsp)spring onion bulbs
• 30 ml (2 tbsp)light soy sauce
• to tastesalt
• 60 ml (¼ cup)coriander leaves
• 120 ml (½ cup)cornflour
• 120 ml (½ cup)plain flour
• 1egg
• 5 ml (1 tsp)baking powder

Instructions

1. 1

   Cut the chicken

   Cut the chicken into small pieces so they cook quickly when fried.

2. 2

   Add the aromatics

   Add the chilli garlic sauce, green chillies, ginger, garlic and spring onion to the chicken.

3. 3

   Marinate overnight

   Add the soy sauce, salt and coriander leaves, mix well, and leave to marinate overnight.

4. 4

   Mix the flours

   Combine the cornflour and plain flour.

5. 5

   Add baking powder

   Stir the baking powder into the dry mixture just before using it.

6. 6

   Coat the chicken

   Add the chicken and egg to the flour mixture and mix well. If it seems too dry, add water 1 tablespoon at a time.

7. 7

   Fry the pakora

   Deep-fry spoonfuls of the chicken in hot oil for 5–7 minutes.

8. 8

   Drain and serve

   Remove the pieces and drain off excess oil on kitchen paper. Serve hot.

What is Chinese chicken pakora?

Pakora is a South Asian fried snack, and this version pairs that style of crisp coating with chilli, garlic, ginger and soy for an Indo-Chinese-inspired flavour. Small chicken pieces are marinated first, then mixed with flour and egg before frying.

The marinade seasons the chicken throughout, while cornflour helps give the outside a crisp finish. The result is best eaten freshly fried, while the coating is still hot and crunchy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 43g protein, 33g carbs, 24g fat.

Chicken supplies most of the protein, while the flour, cornflour and egg contribute carbohydrates and some additional protein. The deep-frying oil and egg provide much of the fat, and soy sauce and chilli garlic sauce contribute sodium. Serve a moderate portion with plenty of salad or vegetables to round out the plate.

The marinade

Chilli and garlic: the chilli garlic sauce and sliced green chillies bring heat, while chopped garlic adds a savoury edge. Adjust the amount of chillies if you prefer a gentler bite.

Ginger and spring onion: these add freshness and aromatic flavour to the chicken. Mix them in thoroughly so they are distributed across the pieces.

Soy and coriander: light soy sauce seasons the chicken, and coriander leaves add a fresh, herbal note. Salt is listed to taste, so add it cautiously because soy sauce is already salty.

Why marinate overnight

The recipe calls for an overnight rest after the sauces, aromatics and coriander are mixed with the chicken. Keep the bowl covered in the fridge during this time.

The long marinating time is part of the method, so plan ahead rather than trying to rush straight to frying. Add the flour mixture and egg only when you are ready to cook.

Getting the coating right

Dry mix: combine the cornflour and plain flour first, then add the baking powder just before using. This keeps the raising agent in the mixture until the final coating stage.

Batter consistency: add the chicken and egg and mix until the pieces are coated. If the mixture is too dry to cling, add water a tablespoon at a time rather than pouring in a large amount.

Frying and doneness

Hot oil: fry spoonfuls of the chicken in hot oil for 5–7 minutes, as directed. Avoid making the spoonfuls too large, since the chicken needs to cook through in the centre.

Check the thickest piece before serving: it should be fully cooked, with no pink in the middle. Drain the fried pieces on kitchen paper to remove excess surface oil.

Serving ideas

Serve the pakora straight after draining, when the coating is at its crispest. It works well as a starter or as part of a larger meal.

For a more balanced plate, pair it with a fresh salad or lightly dressed vegetables. A dip can be served alongside, though none is specified in the recipe.

Recipe notes & tips

• Cut the chicken into similarly sized small pieces so they cook at a similar rate.
• Marinate the chicken covered in the fridge overnight, as the recipe directs.
• Add the baking powder to the flour mixture just before coating the chicken.
• Add water a tablespoon at a time if the coating mixture is too dry.
• Fry spoonfuls rather than large clumps so the pieces have room to cook evenly.
• Drain the cooked pakora on kitchen paper and serve while hot.

Variations

• Milder heat: use fewer sliced green chillies while keeping the chilli garlic sauce in the marinade.
• More ginger: increase the chopped ginger for a sharper aromatic flavour.
• Extra coriander: add more fresh coriander leaves to the marinade if you enjoy their herbal taste.
• Smaller bites: cut the chicken into smaller, even pieces for more bite-sized pakora.
• Serve with salad: add a fresh salad alongside for contrast with the fried coating.

Common mistakes to avoid

• Uneven chicken pieces: they can cook at different rates; cut them into similarly sized small pieces.
• Skipping the marinade: the method relies on an overnight rest; leave the chicken covered in the fridge.
• Adding baking powder early: it is meant to go into the dry mixture just before use.
• Pouring in too much water: the coating can become overly loose; add water 1 tablespoon at a time.
• Frying large clumps: the centre may take longer to cook; fry spoonfuls of chicken instead.
• Serving without draining: excess surface oil can make the coating greasy; use kitchen paper first.

How to store

For best texture, serve the pakora straight after frying. Refrigerate leftovers in a covered container and use within 2 days; reheat in an oven or air fryer until piping hot, noting that the coating may soften in storage.

Frequently asked questions