Street food style Chicken Pakodi | Chicken pakoda | Chicken Pakora

This super-hit recipe is all about marinating the chicken in Spices and frying it deep red and crisp. When the spice- marinated chicken is being fried in hot oil, even a passer-by in the street cannot resist the wonderful flavours wafting all around.

The recipe for Chicken Pakodis is quite uniform, whosoever makes it. Here I am sharing with you a recipe and method which is unique to the Andhra kitchens. I am also avoiding the use of any food colour, Ajinomoto, Maida, or Corn Flour. The Chicken Pakodi is good for starters of course; but it is equally good as a side fried dish along with the main course.

You may also like this recipe schezwan fried chicken

So here I am sharing the recipe for this wonderful Chicken Pakodi dish with exact measures and with step by step images and details. Before you start preparing the dish, do look at the Tips column.

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Tips

Some details to note about the Chicken:

• Buy the chicken weighing an exact one Kg, so that the meat is tender. If you buy a bigger chicken, you will find that the marinate does not stick to very well. Also, a heavy bird will remain tough like rubber inside, however much you fry it.

• Cut the chicken into medium size pieces. If the pieces are too small, they tend to get over-fried and shrink further.

• You can also use boneless chicken meat to make the Chicken Pakodi.

• The chicken should be left at least for one hour for the spices to seep well into the meat.

The coating will not fall off if you do this:

• The coating should be thick. Otherwise it will fall off when being fried. Mix water gradually using a spoon so that the coating does not get too thin.

• If you like, add 2 spoons of beaten egg to the coating batter so that the batter will stay on the chicken pieces firmly.

Method of Frying the Chicken:

• Put the chicken pieces in very hot oil. Then fry the pieces on a medium flame until the colour changes. The chicken will get cooked well inside only when the pieces turn light brown. Otherwise it will be fried outside and remain raw inside.

• After the pieces turn golden brown, fry on high frame till pieces turn crispy.

Some more points to note:

• I have not used food colour and Ajinomoto which most street food recipes mandatorily use. Food colour is not a big deal, but I feel that adding Ajinomoto definitely brings out a different taste. You may use it if you like its taste.

• If you are opting for the flavour and taste of the street food type, add Maida and Cornflour. I have added Rice flour for crispiness and gram flour (Besan) for softness of texture.

• The dish becomes interesting if we fry slit green chillies, Curry leaves, a few groundnuts or cashew nuts and sprinkle over the fried chicken.

• If you like, you may serve the Chicken Pakodi with Tomato Sauce.