Chicken Chinese Pakora

Ingredients (Serves 4-5):

For the Pakora Batter:

• 500 g (1 lb) boneless chicken, cut into small pieces
• 1/2 cup all-purpose flour
• 1/4 cup cornflour (cornstarch)
• 2 tablespoons rice flour (for extra crispiness)
• 1 egg
• 1 teaspoon soy sauce
• 1 teaspoon vinegar
• 1/2 teaspoon red chili powder
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon garlic powder or minced garlic
• 1/4 teaspoon ginger paste
• 1/4 teaspoon salt (adjust to taste)
• 1-2 green chilies, finely chopped (optional)
• 1/4 cup water (adjust for consistency)
• Oil for frying

For Garnishing (Optional):

• Sliced spring onions
• Sesame seeds

---

Instructions:

1. Prepare the Chicken:

   • Wash and pat dry the chicken pieces.

2. Make the Batter:

   • In a large mixing bowl, combine all-purpose flour, cornflour, rice flour, red chili powder, black pepper powder, garlic powder, ginger paste, and salt.
   • Add the egg, soy sauce, vinegar, and water gradually to form a medium-thick batter.
   • Toss the chicken pieces into the batter, ensuring they are fully coated.

3. Fry the Pakoras:

   • Heat oil in a deep frying pan or wok over medium heat.
   • Fry the chicken pieces in batches, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes per side until the pakoras are golden brown and crispy.
   • Remove and drain on paper towels.

4. Garnish and Serve:

   • Garnish with sliced spring onions and sesame seeds, if desired.
   • Serve hot with chili garlic sauce, sweet chili sauce, or soy sauce for dipping.

---

Nutritional Values (Per Serving, Approx. 5 Pakoras):

• Calories: 280 kcal
• Protein: 18 g
• Carbohydrates: 15 g
• Fat: 16 g
  • Saturated Fat: 3 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 320 mg