Prep Time: 16-20 mins I Cooking Time: 40-50 mins I Serve: 2-3
Chicken Lat Mai Kai/Lat Mei Kai is a chicken starter recipe. This recipe belongs to Indo-Chinese cuisine. Deep- fried boneless chicken sautéed in ginger, garlic, onion, chilies and some sweet & sour sauces. Tender Crispy chicken pieces coated with a layer of flavours makes it heavenly good in taste. Try out this simple chicken starter recipe. I 'm sure you will love it:)
Ingredients :-
For Chicken Marinade :-
250 g Chicken (boneless, skin off & cut into strips)
1 cup/ 125 g All Purpose Flour/Maida
½ cup/ 60 g Corn Flour/Cornstarch
Salt to taste
1 tsp. Red Chili Powder
1 tsp. Coriander Powder
Water (enough to make a thick batter/coating)
For Deep Frying :-
Veg Oil (enough for deep frying)
For Stir Fry :-
1.5 tbsp. Veg Oil
3-4 Red Chili (whole, dried and roughly chopped)
8-10 Garlic Cloves (finely chopped)
1 inch Ginger (finely sliced)
10-12 /30 g Cashew Nuts (roasted)
1 Onion, large-sized (cut into quarters and separated)
Salt to taste
1 tsp Black Pepper Powder
1 tsp Sugar (powdered) 1 tsp Vinegar(white)
1.5 tsp Red Chili Sauce(Sriracha)
2 tsp Tomato Ketchup
1 tsp Sesame Seeds (toasted/roasted)
Method :-
For Marinating :-
In a large bowl add chicken pcs + all purpose flour + corn flour + salt + red Chilli powder + coriander powder + water (add little at a time). Mix well and coat all the chicken pieces evenly
Refrigerate, covered for about 30 minutes
For Frying :-
In a large pan/kadai, heat the vegetable oil to 375 degree F / 190 degree C. Once hot, slide coated chicken pieces, a few at a time, into hot oil and deep-fry the coated chicken pieces in batches for about 4-5 minutes on low-medium flame and then flip over to fry the other side for another 3-4 minutes. Do not overcrowd. Separate the chicken pieces with the help of a fork/ chopstick and keep flipping sides for even cooking
Once done, lower down the flame and with the help of a slotted spoon, dish out and place on an absorbent paper
Similarly, fry the remaining coated chicken pieces & set aside
While the chicken pieces rests, heat the oil again to medium flame (425 degree). Re-fry the chicken for another 5-7 minutes until golden and crisp. Keep stirring
Once done, lower down the flame and with the help of a slotted spoon, dish out and place on an absorbent paper
For Stir Fry :-
Heat 1.5 tbsp. oil in a non-stick pan. Add the chopped dried red chilies to the pan and stir for 1-2 mins on medium flame
Add chopped Garlic + Ginger to the pan and stir for 2-3 mins. Add cashew nuts to the pan and stir for another 1-2 mins on medium flame
Next add onion to the pan and sauté until translucent on medium flame
Add salt + black pepper powder + sugar to the pan. Mix well and stir for 2-3 mins on medium flame
Add fried chicken + vinegar + red chili sauce + tomato ketchup. Mix well; stir-fry for 1-2 minutes on high flame and switch off the gas
Garnish with toasted sesame seeds.
Time to Taste:)