Looking for a unique, crispy, and delicious chicken starter that is quick and easy to prepare? This Kataifi Chicken is a perfect fusion recipe that combines tender marinated chicken strips with crispy kataifi, also known as kunafa dough. It is an excellent choice for parties, family gatherings, evening snacks, or when you have unexpected guests at home.
Thin boneless chicken strips are marinated with ginger garlic paste, chilli flakes, white pepper powder, salt, soy sauce, vinegar, egg white, and cornflour. The chicken is rested for about 30 minutes, allowing the flavours to develop and the coating to adhere properly.
The marinated chicken is then wrapped in thin kataifi dough, creating a beautiful crispy coating around each chicken strip. The prepared rolls can also be stored in an airtight container in the freezer, making them convenient to prepare in advance for your next gathering.
The chicken rolls are fried on medium heat until the kataifi coating turns beautifully golden and crispy while the chicken cooks tenderly on the inside. The combination of crunchy kataifi and juicy, flavourful chicken makes this starter incredibly satisfying.
To make it even more delicious, serve the crispy Kataifi Chicken with a simple homemade chilli garlic dip prepared with fresh cream, yogurt, garlic, chilli flakes, black pepper, coriander, and fresh lemon juice. Mayonnaise or thick yogurt can be used instead of cream.
This unique chicken starter looks impressive, tastes delicious, and is sure to become a favourite at your dinner table.
Ingredients for Kataifi Chicken
Steps for Kataifi Chicken
Kataifi Chicken
Ingredients
200gms Boneless Chicken
1 Tsp Ginger Garlic Paste
1 Tsp Chilli Flakes
½ Tsp White Pepper Powder
½ Tsp Salt
½ Tsp Soy Sauce
1 Egg White
1 Tbsp Cornflour
1 Tsp Vinegar
3 Tbsp Fresh Cream
2 Tbsp Curd
2 Garlic Cloves
2 Pinch Salt
2 Pinch Black Pepper Powder
½ Tsp Chilli Flakes
Fresh Coriander
1 Tsp Fresh Lemon Juice
Kunafa Dough
Steps
Cut 200 g boneless chicken into thin strips. Keep the strips relatively thin so they cook properly.
Add 1 tsp ginger garlic paste, 1 tsp chilli flakes, ½ tsp white pepper powder, ½ tsp salt, 1 tsp soy sauce, and 1 tsp white vinegar to the chicken.
Add 1 egg white and 1 tbsp cornflour. Mix everything thoroughly.
Cover and marinate the chicken for 30 minutes.
For the chilli garlic dip, combine 3 tbsp fresh cream, 2 tbsp curd, 2 grated garlic cloves, 2 pinches salt, 2 pinches black pepper powder, ½ tsp chilli flakes, chopped coriander, and about 1 tsp fresh lemon juice.
Mix everything well. If desired, add a pinch of sugar for a slightly sweet and tangy flavour. If cream is unavailable, mayonnaise or thick curd can be used instead.
ake Kataifi/Kunafa dough and spread a small amount on a flat surface.
Place one marinated chicken strip over the dough and roll it tightly until completely covered.
Cut away any excess dough and gently press the roll with your hands so the coating stays in place.
Repeat the process with the remaining chicken strips.
The prepared rolls can also be stored in an airtight container in the freezer for later use.
Heat oil on medium-high flame. Once the oil is hot, reduce the flame to medium.
Fry the Kataifi Chicken rolls one by one on medium flame, turning them occasionally.
Fry for 5–6 minutes, or until the chicken is cooked through and the Kataifi coating becomes beautifully golden and crispy.
Remove from the oil and drain.
Serve the crispy Kataifi Chicken hot with the prepared chilli garlic dip.
PLEASE REFER THE VIDEO FOR BETTER UNDERSTANDING OF THE RECIPE
