Saturday, 24 December 2016

RECIPE | Al Baik Style Chicken

If you've ever tried this chicken then you'll know that THIS crispy coated chicken is the one every one can't stop talking about.  The original is of course from the well known take out, Al Baik, in the Middle East.  It's crispy on the outside with a spicy flavouring in the centre.  It's the ultimate fried chicken and once you've tried it, you'll never go back.




Unfortunately, this chicken isn't available here in the UK.  So I tried this homemade recipe that I came across on Fauzia's Kitchen Fun and it's a great alternative for those days when you're craving this delicious meal.

AL BAIK STYLE CHICKEN

CHICKEN MARINADE INGREDIENTS 

1 Chicken, cut into 8-10 pieces (with or without skin, up to you)
1 Beaten Egg
2 tbsp All-Purpose/Plain Flour
2 tbsp Corn Flour
1 tsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Soya Sauce
1 tsp Vinegar
1 tbsp Lemon Juice
1 tsp Red Chilli Powder
1 tsp Cinnamon Powder
1 tbsp Paprika
Salt to taste
1/2 tsp Chinese Salt (optional)
1/2 tsp Black Pepper Powder


COATING INGREDIENTS

1/2 cup All-Purpose Flour/Plain Flour
1/2 tsp Salt
1/2 tsp Chilli Powder


METHOD 

First, clean the chicken then prick the chicken pieces with a fork all over and marinate in the chicken marinade ingredients for 4 hours or prerably overnight.

Next, mix 1/2 a cup of flour with 1/2 tsp. salt and 1/2 tsp. chilli powder. Put these dry ingredients 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!

Let me know if you've ever tried the original and what do you think?




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