This 5 ingredient Chipotle Chicken has a smokey flavor from the chipotle aka smoke-dried jalapeños. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American, Tex-Mex, and southwestern dishes. This garlicy and smokey chicken is the perfect chicken to enjoy the weekend nights with, paired with some beer maybe 😉 Also, let me tell you, this is kid- approved! I served this last night to my 5 little cousin sisters, and it was gone in seconds! Mind you, seconds! And of course, loved by everyone else too! Plus, these are really easy to make and require only 3 other basic ingredients, apart from Chipotle paste and chicken of course.
The best part about baking cookies is licking the batter off the spoon, isn’t it? I cannot resist the urge to do so, but the thought of eating the raw egg in it terrifies me 😕 But what if I tell you that you can make edible chocolate chip cookie dough, which is not only safe to eat but can also be used as a filling for many other desserts? Awesome, right? Follow the recipe below and don’t forget to comment and share!
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Continue reading Korean Fried Chicken
Boneless Chicken Thighs ( 350 gms )
Corn Flour ( 2 1/2 -3 tablespoon )
Cream ( 5 tablespoons )
Thick curd/yoghurt ( 3 tablespoons )
Mozzarella Cheese / Processed cheese ( 40-50 gm )
Black Pepper ( 2 tsp )
Salt to taste
Cumin powder ( 1/2 tsp )
Ginger Garlic Paste ( 1 1/2 tsp )
Cardamom powder ( 1/8 tsp or a bit more )
Vegetable oil ( 1 tsp )
You will also require :
Cut the chicken thighs into bite size pieces and wash them. Gring the raw papa and make a paste out of it. Now marinade the chicken with this paste for about an hour.
The only step left is to bake these lovely kababs.
Preheat your oven to the highest temperature possible. Arrange your chicken pieces on the skewers and place it over a baking pan. Bake for about 8-10 minutes on broil mode on this side.
Serve hot with some coleslaw for added flavor!
For the coleslaw :
Add half cup shredded cabbage, half cup shredded carrot, half cup chopped spring onions and a little less that half a cup of chopped coriander into a bowl and mix.
Now to this add 1 tsp of pepper powder, some salt and about 1/8 tsp of sugar.
Squeeze half a lemon on top of the kababs and yes, that’s it. You’re ready to enjoy this irresistable Murgh Malai Tikka!
All purpose flour
Cornflour/ Corn Starch
Chings Szechuan Sauce ( Optional / You may use any seasoning of your choice )
Ginger Garlic paste
Oil for deep frying
YOUR FAVOURITE RAMEN
You can vary the ingredients as per your choice, you still won’t ever go wrong with this.
1. Marinate the chicken
Wash and dry the chicken wings and add ginger garlic paste, salt and pepper. I added 1/2 teaspoon of ginger paste and 1 teaspoon of garlic paste for 5 wings. You may also add szechuan sauce to this. Mix it well and make sure all the chicken is properly covered. Refrigerate for about 1-2 hours.
2. Make a batter
Whatever be the amount, depending on how many chicken wings you wanna eat, add equal amounts of cornflour and all purpose flour. Now slowly add water until you get a medium-thick batter. You should be able to dip your chicken wings in it and get it all covered and it should be thick enough so that it is not runny. Now add the ramen seasoning, some more salt and I love szechuan, so I added a good amount of that as well.Mix it all well.
3. Crumble the ramen and heat the oil.
4. Double Deep Fry
The secret to make chicken extra crispy is to double fry it. Dip the chicken into the batter and deep fry until it is light golden from outside. Take it out and drain on an absorbent paper. Dip it again into the batter and make sure to wipe off extra batter from the chicken. You just need enough batter on the chicken to make the crumbled ramen stick to it. Roll the wing into the ramen and deep fry once again until the ramen has turned goldenish-brown.
5. Enjoy your juicy crunchy delicious wings!