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Al-baik Chicken


Rate this recipe 4.3/5 (3 Votes)


  • •Chicken, cut into 8 pieces 1
  • •Egg beaten1
  • •All-purpose flour2 tbsp
  • •Corn flour2 tbsp
  • •Ginger paste1 tsp
  • •Garlic paste1 tbsp
  • •Soya sauce1 tbsp
  • •Vinegar1 tsp
  • •Lemon juice1 tbsp
  • •Red chili powder1 tsp
  • •Cinnamon powder1 tsp
  • •Paprika1 tbsp
  • •Saltto taste
  • •Chinese salt½ tsp
  • •Black pepper powder½ tsp
  • •For Coating
  • •Flour½ cup
  • •Salt½ tsp
  • •Chili powder½ tsp


Level of difficulty Average
Cost Average budget


Step 1

Wash and drain the chicken well. Using a fork, prick the chicken pieces all over.

Step 2

Now marinate chicken pieces with flour, corn flour, ginger paste, garlic paste, soya sauce, vinegar, lemon juice, chili powder, ground cinnamon, paprika, Chinese salt and black pepper powder

Step 3

Cover with cling film and put the bowl in the refrigerator for at least 4 hours, preferably overnight

Step 4

Next, mix half a cup of flour with half tsp. salt and half tsp. chili powder. Put this in a plastic bag

Step 5

Now, 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface

Step 6

Heat oil on high, add the chicken pieces without crowding the pan. You can do them in 2-3 batches. Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.

Step 7

Drain on kitchen towels and serve with fries and some garlic sauce

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