Ginger Caramel Fried Chicken with Lemon and Pepper

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Ginger Caramel Fried Chicken with Lemon and PepperThis tangy and zingy chicken will liven up your taste buds. The sharp flavor of ginger is well balanced by tangy lemon juice. The outer crust of this chicken is glazed with caramel and simply melts in your mouth. Instead of frying, you can also roast or bake it in an oven or in a grill. Duck meat can also be prepared in a similar way. Serve this yummy chicken with a hot and spicy sauce bowl. To get the best results, season chicken in the marinade and keep it for sufficient time to let the spices go deep inside. This will enhance the flavor giving you the best possible results. You can easily keep the raw and seasoned chicken pieces in refrigerated form and can serve hot on demand. Let's make it right now!

Ginger Caramel Fried Chicken with Lemon and Pepper
Ginger Caramel Fried Chicken with Lemon and Pepper

Delicious fried chicken

Enjoy this deep fried chicken coated with ginger and caramel layer and is seasoned with hot spices giving it an irresistible flavor to liven up your taste buds.

Preparation Time: 25 minutes
Cooking time: 20 minutes
Servings: 4

  • 850 gm chicken (chopped)
  • 2 egg yolks
  • 2 tsp caramel (melted)
  • 50 gm ginger paste
  • 5 tsp lime juice
  • 1/4 tsp white pepper powder
  • 1/4 tsp red chili paste
  • 1/2 tsp light soy sauce
  • 1/4 cup semolina
  • 1 tsp onion paste
  • groundnut oil for deep frying
  • salt to taste


  1. Slightly pierce chicken pieces with a fork and keep aside.
  2. Take a large bowl and add egg yolks, melted caramel, ginger paste, lime juice, white pepper powder, red chili paste, light soy sauce, semolina, onion paste and salt in it.
  3. Whip and mix all the ingredients with a large spoon.
  4. Add all the chicken pieces in the marinade and apply the tangy and spicy seasoning well on the pieces.
  5. Take a deep frying pan and heat groundnut oil in it.
  6. Once the oil heats up, switch the flame to medium.
  7. Deep fry all the chicken pieces till they turn golden brown.
  8. Place on the paper to remove extra oil.
  9. Serve hot with lemon wedges and spicy sauce.


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