Chicken Pakoras with Creamy Coconut Dip
Crispy chicken pakoras made with besan (chickpea flour) that are packed with spices and deliver a medley of flavours. Serve this is coconut dip to take fried chicken to another level!
Ingredients
Cooking Instructions
step 1
Cut up the Boneless, Skinless Chicken Thighs (6) into bite-sized pieces and put it in a large bowl.
step 2
Add in the Onion (1), Ground Cumin (1 tsp), Garam Masala (1 tsp), Ground Turmeric (1/2 tsp), Curry Leaves (20), Chili Powder (1 Tbsp), Garlic (4 cloves), and Fresh Ginger (1 Tbsp) to the bowl.
step 3
Add the Lemon (1/2) and Fish Sauce (3 Tbsp) into the bowl. Mix well and marinate in the fridge for 2 hours, but preferably overnight.
step 4
When you are ready to start cooking the chicken, add in the Eggland's Best Classic Egg (1), Potato Starch (1/3 cup), Chickpea Flour (1 cup), and Water (1/2 cup) in a bowl. Mix until the batter is a thick consistency. You want the batter to stick to the chicken and onions. If the batter is too runny, add some more chick pea flour 1 tablespoon at a time. If the batter is too thick and hard to mix, add in water 1 tablespoon at a time.
step 5
Preheat oil to 350 degrees F (180 degrees C). If you are doing it on a stove-top, and don’t have a thermometer, it is approximately medium heat (stove top powers vary, so adjust accordingly).
step 6
Add in the chicken mixture into the oil gently, 1-2 tablespoons at a time, being careful to not overcrowd or else it will drop the temperature of the oil.
step 7
Cook for approximately 8 minutes in batches, then drain.
step 8
To make the coconut sauce, Combine Coconut Cream (1/2 cup), Soy Sauce (1/2 tsp), Maple Syrup (2 Tbsp), Lime (1/2), and Garlic (1 clove).
step 9
Add Unsweetened Shredded Coconut (1 Tbsp). This will thicken up the dip and give it a bit of texture. Add more if you want a thicker dip.
step 10
Adding Onion Seeds (1/2 tsp) adds a bit more spice and flavour to the dip.
step 11
Enjoy fresh pakoras with the coconut dip!
