CHICKEN PAKORAY

AUTHOR:
MAE
Original Post of 27/8/19

​Inspired from My Majhley phophi's (paternal aunt's) famous mouth watering chicken pakoray


Please note this dish requires deep frying and should be only made by someone who feels they can competently handle hot deep frying. Children should not be anywhere near a hot oil pan!!

Children may be able to assist with adding in ingredients. It is also best for children not to handle raw chicken with their hands, as they may not wash thoroughly afterwards, unless properly supervised.
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INGREDIENTS:

1/2 kg Minced Chicken Breast (minced through once)
2 Eggs

Salt to taste (about 1/2-2/3 tblspn)
Black pepper to taste (about 1/3 tspn)

1/4-1/2 tspn Chilli Powder ( depending on how hot you want them)
1 tspn Whole White Zeera
2/3 tspn White Zeera Powder
1 tspn Corriander Powder
1 pinch Garam Masala Powder

1 tspn Ginger Paste
1 1/2 - 2 tspn Garlic Paste

1 tblspn Soya Sauce
1 tspn Apple Cider Vinegar (or any other vinegar)

3-4 tblspn Cornflower Powder


METHOD:

-In a high sided mixing bowl place in your prepared chicken mince.
-Add all dry spices to the chicken mince.
-Next add the soya sauce and vinegar.

-Break in the eggs in a separate small (preferably clear "pyrex" style bowl) so that you can see if there are any shells that may have slipped through, remove any shell and then add to the mince mix.

-Next mix well with a wooden spoon or with a clean hand.

Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.

-Cover with cling film (or the likes) and place in the fridge for about half an hour (or until ready to cook)

PLEASE NOTE:
Raw chicken should not be kept out of the fridge for longer than necessary and should not be stored in the fridge for more than 48 hours

TOP TIP:

If you are planning on leaving the mix for more than 2-3 hours, its best not to mix in the egg until just before cooking time.



COOKING:

-Take your mix out of the fridge and set aside for about 10 minutes to just take the edge off the chill (especially if using hands to place in the balls).

-In the meantime on medium heat, place a medium sized frying pan filled up to 4cm with cooking oil. (Which has sides that are a minimum of 5cm).

Alternatively you can use a deep fryer, but as it uses up too much oil it is not my recommended choice of equipment.

-Add the cornflour powder and mix in well with a wooden spoon/clean hand.

Please note if using hands you MUST wash your hands thoroughly after handling raw chicken with anti-bacterial soap, as raw chicken may contain harmful bacteria.

Also all utensils and equipment that come into contact with raw chicken need to be thoroughly washed to reduce the risk of spreading bacteria.


DEEP FRYING:

Once the oil has heated up, takes about 5 mins depending on your equipment, (Check by placing your hand now and then for a couple of seconds about a span above the oil, when you feel heat on your palm coming from the oil it is ready) turn the heat down to a medium-low flame.

 
-Next using a table spoon or your hand, scoop up a small ball sized portion (about 2-3cm in diameter) from the main mix.
-Gently and very carefully place the portion into the heated oil. Keeping going until the pan is full.

TAKE IMMENSE CARE THAT YOU DO NOT DROP IN FROM TOO HIGH OTHERWISE THE HOT OIL WILL SPLASH UP AND MAY BURN!
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Ideally you can "drop in" from about a finger's thickness above the oil. if you do it slowly and carefully it will not splash back. 

-Let cook on one side for about 3 mins
-Next using a flat slotted frying utensil, turn the balls over on to the other side to cook other side for about 3 mins.
-Keep turning and cooking for further couple of minutes on both side until golden brown.
You may need to adjust your heat as you are cooking:


-If they are cooking too fast it is important to turn the heat down and let the balls cook through thoroughly.

It is dangerous if food is not cooked through properly.

-if you have cooked for 10 minutes and the balls do not appear to be colouring at all. turn up the heat to a medium flame.

It should take about 15 minutes in total to cook one batch depending on your equipment.


When you feel that your balls are cooked carefully remove one with a slotted frying utensil and place on a plate. Using a knife, carefully (remember it will still be piping hot!) cut in half to see if the ball is cooked through and is white all the way through, there should not be any pink left inside.

Once fully cooked and golden brown in colour using your slotted frying utensil carefully remove the balls from the oil draining any excess oil and place on a dish which has been lined with 2 leafs of kitchen towel This will help soak up any excess oil. ( A chip drainer or cooling rack work fine too.)

Continue frying the rest of the batches of the balls as above.

(The chicken mince mix can also be frozen, but prior to the addition of eggs and cornflour. Raw Chicken mince should not be kept in the freezer for more than 6-9 months)

Serve Hot- plain or with a selection of sauces. 

Enjoy!
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