Crispy, golden-brown, and bursting with flavor, Chinese chicken sticks are a beloved street food, especially popular during Ramadan. These savory delights offer a perfect blend of sweet and savory, a satisfying crunch, and a tender, juicy interior. Imagine sinking your teeth into a perfectly cooked stick, the warm spices mingling with the crispy batter – a true taste of culinary heaven. Their irresistible appeal makes them a firm favorite among families and friends breaking their fast. The addictive combination of textures and tastes makes them incredibly moreish, guaranteeing they’ll disappear quickly.
This recipe unlocks the secret to creating restaurant-quality Chinese chicken sticks in your own kitchen. Forget complicated techniques and lengthy preparations; we've simplified the process to make it achievable for everyone. Ready to embark on a culinary adventure? Let's dive into the step-by-step guide and create these sensational chicken sticks together.
Tools Needed
- Bowls
- Knife
- Cutting board
- Wooden sticks
- Deep frying pan
Ingredients
- Boneless chicken
- Carrot: 1
- Capsicum: 1
- Onion: 1
- Cabbage: 3-4
- Garlic powder: 1 tsp
- Ginger powder: 1 tsp
- Paprika powder: 1/2 tsp
- Soy sauce: 3-4 tbsp
- White pepper powder: 1 tbsp
- Crushed red chili: 1 tbsp
- Red chili powder: 1 tsp
- Chicken powder: 1 tbsp
- Black pepper powder: 1 tsp
- Salt: 1 tbsp
- Egg: 1
- Oil: 5 tbsp
- Cornflour: 1/2 cup
- Refined flour: 1 cup
- Wooden sticks
- Chaat masala
Step-by-Step Instructions
Step 1. Marinate and Prepare
- Cut boneless chicken into small cubes. Cut carrot, capsicum, onion, and cabbage into similarly sized cubes.
- In a bowl, marinate the chicken and vegetables with garlic powder, ginger powder, paprika powder, soy sauce, white pepper powder, crushed red chili, red chili powder, chicken powder, black pepper powder, salt, one beaten egg, and oil. Mix well. Marinate overnight (or at least for several hours).
- Thread the marinated vegetables and chicken onto the sticks, leaving a small gap between the chicken and vegetables. Repeat until all sticks are prepared.
Step 2. Create the Batter and Coat
- In a bowl, mix cornflour, refined flour, black pepper powder, salt, and red chili powder. Gradually add water while mixing until a thin, runny consistency is achieved (it should be pourable, not thick).
- Coat each stick in flour, shaking off excess flour. Dip the floured sticks into the slurry, ensuring they are evenly coated with a thin layer. Gently shake off excess slurry.
Step 3. Deep Fry to Perfection
- Heat oil in a deep frying pan over medium heat. Carefully fry the sticks until golden brown and crispy.
Step 4. Season and Serve
- Remove from the oil and drain on paper towels. Sprinkle generously with chaat masala before serving.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- For best results, marinate the chicken and vegetables overnight.
- Don't freeze the prepared sticks for more than a week.
- Keep the slurry thin and runny for a crispy coating.
- Fry the sticks at medium temperature until golden brown.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 50-60g
- Protein: 30-40g
FAQs
1. Can I make these chicken sticks ahead of time?
Yes! You can prepare the marinated chicken and even the battered chicken sticks up to a day in advance. Store them covered in the refrigerator and then fry them just before serving for the best crispiness.
2. What can I serve with my crispy Chinese chicken sticks?
These are delicious on their own, but you can also serve them with sweet chili sauce, a creamy dipping sauce, or even a sprinkle of sesame seeds for extra flavour and texture.
So there you have it – a simple yet incredibly rewarding recipe for crispy Chinese chicken sticks, perfect for sharing with friends and family during Ramadan (or any time!). The satisfying crunch and irresistible flavour will make these a new favourite in your household. Enjoy the delicious results of your culinary efforts!