Ingredients
Scale
- 1 pound (450g) of boneless chicken thighs or breasts
- 1 cup all-purpose flour
- 1/2 cup cornstarch or potato starch
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (optional for color)
- 2 large eggs, beaten
- Oil for frying (vegetable or peanut oil recommended)
- Fresh garnishes (optional): chopped spring onions, sliced chili peppers, lemon wedges
Instructions
- Cut the chicken into evenly sized pieces and pat dry to ensure maximum crispiness.
- Season lightly with salt and pepper or keep plain for the coating’s flavor.
- Combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika in a large bowl; mix well.
- Beat the eggs separately in a shallow bowl.
- Dip chicken pieces in the beaten eggs, then dredge in the seasoned flour mixture, pressing to adhere.
- Heat oil in a deep skillet or wok to approximately 350°F (175°C).
- Carefully fry the coated chicken in batches, turning occasionally, for about 4-6 minutes until golden and cooked through. Drain on paper towels.
- Serve hot, garnished with optional sliced chilies, spring onions, or lemon wedges for added flavor.
Notes
- Ensure oil is hot enough before frying to avoid soggy chicken.
- Do not overcrowd the pan to maintain oil temperature.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days; reheat in oven or air fryer for best crispiness.
- For a healthier approach, bake the coated chicken at 400°F (200°C) for 20-25 minutes, turning halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (with gluten-free flour option)
Nutrition
- Serving Size: 1 plate (about 4 oz. / 113g)
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg