Go Back
A pile of finished chicken pakoda on a dark plate next to a dipping sauce.

Chicken Pakoda

Crispy, spiced chicken bites are coated in a savory batter and deep-fried until golden brown.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces, 450g
  • 3 tbsp fresh lemon juice 45ml
  • 1 ½ tbsp ginger-garlic paste
  • 1 ½ tsp salt or to taste
  • 1 tbsp red pepper flakes
  • 1 tbsp chili powder
  • 1 tbsp Kashmiri chili powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 large egg lightly beaten
  • ¼ cup gram flour (besan) 30g
  • ¼ cup rice flour 30g
  • ¼ cup cornstarch 30g
  • 4 cups neutral oil for deep-frying, 950ml

Instructions
 

  • In a large bowl, combine the chicken pieces, lemon juice, ginger-garlic paste, salt, red pepper flakes, chili powder, Kashmiri chili powder, turmeric, cumin, and garam masala. Mix until the chicken is thoroughly coated.
  • Cover the bowl and let the chicken marinate in the refrigerator for at least 60 minutes, or up to 2 hours.
  • When you are ready to cook, add the beaten egg, gram flour, rice flour, and cornstarch to the marinated chicken. Stir well until a thick batter forms and clings to each piece.
  • Pour the oil into a heavy-bottomed pot or Dutch oven and heat over medium-high heat until it reaches 350°F (175°C) on a thermometer.
  • Working in small batches, carefully place the battered chicken pieces into the hot oil one by one. Do not overcrowd the pot.
  • Fry for 3 to 5 minutes, turning occasionally, until the pakodas are a deep golden brown and cooked through.
  • Check for doneness by ensuring the internal temperature of a piece reaches 165°F (74°C).
  • Use a slotted spoon to remove the chicken pakoda from the oil and place them on a wire rack to drain excess oil.
  • Allow the oil to return to 350°F (175°C) before frying the next batch. Serve immediately.

Notes

For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).
Wait to add the flours and egg until just before frying. This keeps the coating light and crisp.
Maintaining the oil temperature is important for a non-greasy result. Adjust the heat as needed between batches.
For extra flavor, you can add 2 tablespoons of finely chopped fresh cilantro or mint to the batter.
Keyword Appetizer, chicken pakoda, Fried Chicken, Indian, snack