Al-Baik Chicken by Zarnak Sidhwa from Food Diaries. This mouth-watering “Main Course” recipe for Al-baik Chicken can be prepared in 30 minutes and serves 2-4 people.

Recipe Ingredients

  • Chicken, cut into 8 pieces 1
  • Egg beaten1
  • All-purpose flour2 tbsp
  • Corn flour2 tbsp
  • Ginger paste1 tsp
  • Garlic paste1 tbsp
  • Soya sauce1 tbsp
  • Vinegar1 tsp
  • Lemon juice1 tbsp
  • Red chili powder1 tsp
  • Cinnamon powder1 tsp
  • Paprika1 tbsp
  • Saltto taste
  • Chinese salt½ tsp
  • Black pepper powder½ tsp
  • For Coating
  • Flour½ cup
  • Salt½ tsp
  • Chili powder½ tsp

Recipe Method

  1. Wash and drain the chicken well. Using a fork, prick the chicken pieces all over.
  2. Now marinate chicken pieces with flour, corn flour, ginger paste, garlic paste, soya sauce, vinegar, lemon juice, chili powder, ground cinnamon, paprika, Chinese salt and black pepper powder.
  3. Cover with cling film and put the bowl in the refrigerator for at least 4 hours, preferably overnight.
  4. Next, mix half a cup of flour with half tsp. salt and half tsp. chili powder. Put this in a plastic bag.
  5. Now, 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface.
  6. Heat oil on high, add the chicken pieces without crowding the pan. You can do them in 2-3 batches. Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
  7. Drain on kitchen towels and serve with fries and some garlic sauce.

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