Boneless Fried Chicken with Exotic Chili Sauce

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Boneless Fried Chicken with Exotic Chili SauceWhile preparing a fried chicken recipe, coating, batter or general seasoning ingredients play a vital role in elevating the overall texture and flavor. I've taken boneless chicken for this one and have used a spicy coating to zing it up. You can omit almonds paste if you want to keep it simple. For best results, keep the chicken in the marinade overnight. If you want a more crispy texture, add a moderate amount of semolina or breadcrumbs in the chili sauce base. The accompanying gravy sauce is quite spicy that can be toned down to suit your taste by reducing the number of peppers. Leftovers of this tasty chicken can be easily stuffed in burgers with added vegetables and mild seasoning.

Boneless Fried Chicken with Exotic Chili Sauce
Boneless Fried Chicken with Exotic Chili Sauce

Deep fried chicken breast with chili sauce

Savor this exotic chicken breast preparation coated with almonds and cashew nut paste and served with delicious chili sauce enhancing the recipe flavor.

Preparation Time: 20 minutes
Cooking time: 35 minutes
Servings: 4

  • 750 gm chicken breast
  • 50 gm almonds paste
  • 1 tsp light soy sauce
  • 1/2 tsp red chili paste
  • 2 tsp Thai curry paste
  • 50 gm tomato puree
  • 1 tsp dark soy sauce
  • 25 gm ginger garlic paste
  • 1 tsp lime juice
  • 100 gm fried onion paste
  • 50 gm cashew nut paste
  • 2 whole red chili powder
  • 2 cups vegetable stock
  • refined oil for deep frying
  • salt to taste


  1. Take chicken in a bowl and add almonds paste, light soy sauce, red chili paste, 2 tsp oil and salt in it.
  2. Apply all the ingredients on the chicken pieces and keep aside for half an hour.
  3. Heat refined oil in a pan for deep frying.
  4. Gently put all the chicken pieces in the oil and fry till the coating turn golden brown.
  5. Place fried chicken pieces on a paper to remove extra oil, if any.
  6. Take a deep sauce pan and heat 3 tsp refined oil in it.
  7. Add ginger garlic paste and saute for about a minute.
  8. Add Thai curry paste with tomato puree.
  9. Gently stir fry for about 2 to 3 minutes.
  10. Add fried onion paste with dark soy sauce and lime juice.
  11. Saute for a minute and add cashew nut paste with red chili powder.
  12. Immediately add vegetable stock with salt and gently stir for about a minute.
  13. Close the lid and simmer for about 15 minutes.
  14. Add fried chicken pieces in the spicy chili sauce gravy and switch off the flame.
  15. Garnish with cucumber slices and serve hot.


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