It all started with a message I received on my Instagram last week…
Yasi bajii.. I was searching for your chicken broast recipe on your blog. But I didn’t find it.. Haven’t you ever uploaded it there🤔Zainab
Just to give little insight… We used to live next door with Zainab and her family in Abu Dhabi hence the food sharing. She has tried my broast too which is why she was searching for the said recipe on the blog.
So yeah, I have been making broast with this recipe since the initial years of marriage. Personally, I am not a broast person but HI loves having it which led to the historical event of making the said item. I still remember, those were the days in which we were doing our IELTS so that we can apply for immigration for any country starting from Canada to Australia to New Zealand – yes, we kept our options open and went with the flow. Anyways, that was the day HI had gone to give his IELTS test (we did it in turns coz of E, I was already done and dusted with it by then) and I decided to make his favorite dish – broast as a reward. He was delighted to see those coated chicken pieces frying, as expected 😄
Fast forward to today; when ‘What to cook today?’ question is haunting me more than anything else in these quarantine days, Zainab’s query showed me light in the dark tunnel, lol. I instantly resolved to make broast and to my utter surprise so many of you asked for the recipe when I shared these in my stories on Instagram and Facebook. So, here I am with the pretty straightforward recipe. The tips and tricks at the end are a bonus! Haha
About Broast: Broasting is a method of cooking chicken and other foods using a pressure fryer. The technique was invented by L. A. M. Phelan in the early 1950s.
The method essentially combines pressure cooking with deep frying to pressure fry chicken that has been marinated and breaded. However, the broasting equipment is not available to the general public.
Cuisine: Middle Eastern / Pakistani
Course: Main/ Side
Inspired By: Food fusion & Cook with Faiza
|Prep Time:||10 mins||Quickness:||🍗🍗|
|Cooking Time:||10 mins (coating) +|
15 mins (frying)
-Above ratings are out of 5, with 5 being the ‘most’.
-Above times do not include marination times.
Frying wok with lid
Chicken pieces 8 (broast cut)
Eggs 3 (cold)
Oil for frying
Ginger powder 1 tsp
Garlic paste 1 tbsp
Salt 1 tbsp
Cinnamon powder 1/2 tsp
Paprika 2 tbsp
Lemon juice 3 tbsp
Oil 3 tbsp
Red food colour 1/2 tsp (optional)
Corn flour 1 cup
Rice flour 4 tbsp
All purpose flour 1-1/2 cup
Baking powder 1/2 tsp
Paprika powder 1 tbsp
- Prick chicken pieces well with fork and set aside.
- In a bowl, mix all the marination ingredients and marinate pricked chicken pieces with it for at least 2 hours in the refrigerator.
- In bowl,mix all the coating ingredients.
- In another bowl/ plate, whisk eggs.
- Coat marinated chicken pieces in beaten eggs then flour coating mixture then dip into beaten eggs again and then coat in flour coating.
- In wok,heat oil and deep fry chicken pieces on medium low flame until golden brown.
- Serve hot with fries
MY TWO CENTS:
- Prick the chicken pieces well enough so that the marination paste can seep through them.
- Adjust the spices to suit your taste buds.
- You can use ginger paste if powder is not available.
- Marinate the chicken pieces for at least 2 hours and for better flavour overnight if you have time.
- Remove excess flour by tapping the chicken pieces.
- Oil should be hot when you put chicken pieces into it.
- Don’t keep on changing sides while frying.
- Fry chicken pieces for a total of 15 mins – 7 mins each side.
- Fry with the lid on for first 7 mins then without lid once you change the side.
Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience. 😊