Search

Fried Dhaka Chicken Recipe

Home » Written Recipes » Recipes » Starters & Appetizers » Fried Dhaka Chicken Recipe
Fried Dhaka Chicken

Ingredients

  • Chicken boneless ½ kg (cut in medium thick strips)
  • Corn flour 1 cup
  • Salt 1 tsp
  • Red pepper 2 tsp (crushed)
  • Sesame seeds 2 tbsp
  • Eggs 2
  • Lemon juice 2 tbsp
  • Chat masala to sprinkle

Cooking Directions

  1. Marinate chicken with all above, do not add any water, mix very well.
  2. Pick up chicken strips and deep fry till golden brown.
  3. Sprinkle with chat masala.
  4. Serve immediately.

You May Like

Chef Maria Teresa Ferreira Biography (Angola)

Discover the culinary journey of Chef Maria Teresa Ferreira, a renowned chef hailing from Angola. Explore her passion for food, cultural influences, and innovative cooking techniques. Learn about her award-winning dishes and how she has become a trailblazer in the culinary world. Immerse yourself in the flavors of Angola as you delve into Chef Maria Teresa Ferreira’s extraordinary culinary legacy.

Latest Recipes

Top 10

Chefs Biography

Cheese Meatloaf ccexpress

Cheese Meatloaf

Recipe Description Cheese Meatloaf combines the savory flavors of classic

Spiced Cider Tea

Spiced Cider Tea Recipe

Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.

bread pizzza

Bread Pizza Recipe

In a bowl, add onion, red capsicum, yellow capsicum, green onion, black olive, green coriander, salt, black pepper powder, cheddar cheese, mozzarella cheese, chili garlic sauce and mix it.

beetroot tart

Beetroot & shallot tatins

Heat oven to 220C/200C fan/gas 7 and grease 2 x 15cm sandwich tins with solid bases. In a non-stick pan, gently cook the shallots in the oil until golden and softened. If they start to colour before softening, add a dash of water and cover the pan. Tip out the shallots and wipe out the pan. Put the butter in the pan with the nuts, garlic, rosemary, maple syrup and vinegar. Season and allow to bubble until syrupy. Tip in the shallots and cook briefly, stirring to coat them. Spoon half the shallots and syrup into each tin, then add the beetroots, alternating them with the shallots as you go. Cut the pastry in half, then roll out each piece on a lightly floured surface until just larger than the tins. Place the pastry over the vegetables and tuck it down the insides of the tin. Trim off any excess with scissors and pierce the middle of the pastry with a knife to make a hole for steam to escape. Bake for 15-20 mins until golden. Cool for a few mins in the tin, then turn out onto plates and top with the rocket.