Sexy Chicken
- 35 min
- medium
- Serves 6
Sexy chicken: fried chicken marinated in red chilli, soy sauce, lemon, fennel and corn starch. Medium-spicy, serves 6, 35 min plus marinating, video.
Good for: Party, Rainy Day
Ingredients
Red Chilli Powder1 tbsp
Black Peppercorns, Crushed1 tsp
Salt2 tsp
Turmeric Powder1 tsp
Soy Sauce2 tbsp
Corn Starch20 grams
Lemon Juice2 tbsp
Ginger Garlic Paste2 tbsp
Cumin Powder1 tsp
Coriander Powder2 tbsp
Fennel Powder1 tsp
Garlic, Crushed8
Green Chilli, Crushed3
Water¼ cup
Chicken1 kg
Oilfor deep frying
Contains: wheat, soya.
Nutrition
Per 1 person, and for all 6 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 6 people |
|---|---|---|
| Energy | 285kcal | 1710kcal |
| Protein | 36g | 214g |
| Carbohydrate | 8.9g | 53g |
| Fat | 13g | 76g |
| Fibre | 1.9g | 11g |
| Sugar | 0.5g | 3g |
Cookd masalas for chicken
Method
Add all the ingredients to a bowl and mix to combine into a smooth paste. Apply the marinade to the chicken and marinate for 30 minutes.
Deep fry for 12 - 15 minutes, until the chicken is crispy and cooked through. Serve hot with lemon wedges, onions and garlic mayonnaise.
Before you start
- How long does Sexy Chicken take?
- 35 minutes from start to finish.
- How many people does Sexy Chicken serve?
- 6. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Sexy Chicken vegetarian?
- No, it contains meat or fish.
- Is Sexy Chicken spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Sexy Chicken?
- 1 kg Chicken, 20 grams Corn Starch, 2 tbsp Soy Sauce, 2 tbsp Lemon Juice, 2 tbsp Ginger Garlic Paste, 8 Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Sexy Chicken?
- No, it is cooked in an open pot.
- How many calories are in Sexy Chicken?
- About 285 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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