Pakistan, India, Bangladesh – Chicken Broast

by Dahiza Umar

INTRODUCTION

The fried chicken is used to tb also known as chicken broast from the delicious spicy and delectable ingredients that you have been craving for is easily prepared at home by the simple technique of broasting. Broasting is a simple and easy method of cooking used to cook chicken usually. This technique has main method is deep frying and also can be known as pressure frying is invented by Broaster Company.

This tasty recipe makes you feel to eat more and more because the juiciness of the chicken which is tendered properly and the marination of the traditional spices and than the frying makes it feel like heaven. So just invite your friends and family and impress them with this palatable dish.

This juicy and fried chicken is cooked by making the chicken marination of the spices and let it set for hour so the spices invaginates into the chicken and make it flavorful than make the crispy coating of the chicken by any flour or egg mixture and fry it on medium heat so the chicken cooked properly soft and juicy inside , crispy outside is like best thing on the whole earth.

HISTORY

This dish has no such old related history but it is adapted when the Britain started rule over the Indian subcontinent and than after partition it become the part of national cuisine of Pakistan as a snack or a side dish

INGREDIENTS

• 1 kg chicken ( 6 pieces)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1 cup white plain flour
• 1/2 cup corn starch
• 4 tbsp vinegar
• 4 tbsp soya sauce
• 4 tbsp chili sauce
• 1 tsp red chili powder
• 4 tbsp garlic paste
• 4 tbsp ginger paste
• 1 tsp oregano
• 1 tsp peprika powder
• 1 tsp chillil flakes
• 3 eggs
• oil for frying
• 1/2 cup bread crums
• 1 tsp cumin powder

METHOD

• In a large bowl, add corn starch, flour, salt, bread crums, black pepper mix it thoroughly and Set aside.
• Take chicken in an other bowl add all the dry spices with ginger garlic past, vinegar , soya sauce and chili sauce and mixed it completely
• Rest the chicken for half hour to 2 hours so the spices goes deep into the chicken make it juicy form the inside
• Now after half hour, heat the oil on medium heat and beat the egg aside for the coating
• Take a piece of chicken coat it in a flour mixture than dip in a beated egg, again into flour mixture than again into egg and last into flour mixture and fry
• This triple coating make it crispy and juicy from the inside
• When the golden crispy chicken is ready serve it with fries, any creamy salad and soft drink

CUISINE : ASIAN, PAKISTAN

COURSE : SNACK, SIDE DISH

PREPARATION TIME HALF HOUR

COOKING TIME : 20 MINUTES

CALORIES : 250