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Chicken Lat Mai Kai

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:)



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