Al-Baik Chicken Recipe



Chicken, cut into 8 pieces 1
Egg beat 1
All-purpose flour 2 tbsp
Corn flour 2 tbsp
Ginger paste 1 tsp
Garlic paste 1 tbsp
Soya sauce 1 tbsp
Vinegar(sirka) 1 tsp
Lemon juice 1 tbsp
Red chili powder 1 tsp
Cinnamon(darchini) powder 1 tsp
Paprika 1 tbsp
Salt to taste
Chinese salt ½ tsp
Black pepper powder ½ tsp
For Coating
Flour ½ cup
Salt ½ tsp
Chili powder ½ tsp


Wash and drain the chicken well. Using a fork, prick the chicken pieces all over.
Now marinate chicken pieces with flour, cornflour, ginger paste, garlic paste, soya sauce, vinegar, lemon juice, chili powder, ground cinnamon(darchini), paprika, Chinese salt, and black pepper powder.
Cover with cling film and put the bowl in the refrigerator for at least 4 hours, preferably overnight.
Next, mix half a cup of flour with half tsp. salt and half tsp. chili powder. Put this in a plastic bag.
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.
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.
Drain on kitchen towels and serve with fries and some garlic sauce


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