Crispy Chinese Chicken Pakoras / Hakka Style Appetizer

Kravings.Blog's picture

Feb. 04, 2020

This Chicken is marinated in Schezwan sauce and other aromatics and tossed in a special batter that makes it super crunchy and delicious when deep fried. Ive made Chicken Pakoras before but created this recipe by accident and realized that it was closer to the type we get at the amazing Hakka Chinese restaurant down the street.


Boneless chicken 2 Pound
Schezwan sauce 3 Tablespoon
Sliced green chillies 1 Tablespoon
Finely chopped garlic 2 Tablespoon
Finely chopped ginger 2 Tablespoon
Spring onion bulbs 2 Tablespoon
Light soya sauce 2 Tablespoon
Salt To Taste
Coriander leaves 1/4 Cup (4 tbs)
Corn starch 1/2 Cup (8 tbs)
Flour 1/2 Cup (8 tbs)
Baking powder 1 Teaspoon
Water 1 Cup (16 tbs)



1. Cut the Chicken into small pieces so they cook fast in the hot oil later

2. Add the Schezwan sauce, chillies, ginger and garlic and spring onions

3. Add the soya sauce, salt and coriander leaves and mix well and marinate overnight if you have the time

4. Mix the cornstarch and flour together with water, adding a little at a time and mixing vigorously to remove lumps

5. Just before use, add the baking powder

6. Pour this batter over the chicken in mix

7. In hot oil deep-fry spoonfuls of the chicken and cook for 5 - 7 mins

8. Remove and drain the excess oil on some kitchen towel


9. Serve and Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4