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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken pieces with salt and pepper.
Mix the all-purpose flour and corn flour in a separate bowl. Coat the marinated chicken evenly with the flour mixture.
Heat oil in a frying pan over medium heat. Add the chicken pieces and fry until crispy and golden brown. Remove and set aside.
Melt the butter in the same pan. Add the chopped garlic and sliced green onions and sauté until aromatic.
Add the chilli flakes and chilli powder (or paprika). Squeeze in the lemon juice and mix well.
Pour in some water and add the cornstarch slurry. Simmer until the sauce thickens slightly.
Add the fried chicken back to the pan and mix well so it is evenly coated with the sauce.
Garnish with chopped coriander and green onions.
Serve hot with cooked rice or enjoy as is.
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For a spicier kick, increase the amount of chilli flakes or use hot paprika.
Ensure the oil is hot enough before frying the chicken to achieve a crispy texture.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used for a juicier result.
What can I use instead of cornstarch slurry?
You can use arrowroot powder mixed with water as a substitute.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this dish less spicy?
Reduce the amount of chilli flakes and use sweet paprika instead of hot.
Is there a gluten-free option?
Use gluten-free flour blends instead of all-purpose flour.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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