Ramadan Recipe – Crispy Chicken
We wish Ramadan Kareem to all of our readers!
Ramadan is a blessed and holy month, a time of worship, contemplation, self-reflection and of submission. However, it is also a month of sharing and caring, community and festivity.
In addition to focusing on our fasts and our prayers, at the end of the day we look forward to breaking our fast. Jeddah Blog will be bringing you some exciting new recipes, and our first contribution is from Asma and Aisha, two sisters with a passion for food, who blog at Jet Set Eat. Their unique Crispy Chicken recipe uses traditional Ramadan ingredients of samosa leaves and kunafa dough, but in a very different way.
Do try the recipe and let us know how it turns out.
500g boneless chicken, cut into 2 inch long strips.
2 tbsp sweet chilli sauce
2 tbsp garlic paste
2 tbsp soy sauce
1 tbsp tandoori masala powder
Chilli flakes (optional)
1 tbsp white pepper powder
1 pinch red edible food colour
Salt to taste
3 tbsp refined flour
2 tbsp cornflour
Thinly sliced samosa leaves or kunafah dough (hair)
Oil to deep fry
1. Marinate the chicken in sweet chilli sauce, garlic paste, eggs, soy sauce, tandoori masala, chilli flakes, white pepper, red colour and salt for 2 hours.
2. Mix refined flour and cornflour in the chicken marinade and leave for 15 mins.
3. Spread the samosa leaves or kunafa dough (hair) on a plate and roll the marinated chicken in it. Press well with hands so it sticks to the chicken.
4. Heat sufficient oil in a wok and deep fry the chicken until crisp and cooked from inside. Serve with your favourite sauce.
You can follow Jet Set Eat on Instagram: @jet.set.eat