Fried Chicken Pakora
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Joshua Weissman•
Aug 22, 2025
Ingredients (13)
Directions
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil (3 quarts) and heat to 350°F.
While the oil is heating, in a medium mixing bowl whisk together Kashmiri chile powder (1 tsp), garam masala (1 tsp), turmeric powder (¼ tsp), ginger powder (1 tsp), besan (½ cup), and cornstarch (¼ cup) until fully combined. Add grated onion (½), egg white (1), and water (¼ cup) and whisk. Add chicken (4) and curry leaves (15–20 leaves) to the batter and season with salt (2 ½ tsp). Mix by hand until the chicken is fully coated.
Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt (2 ½ tsp) to taste. Serve and enjoy.
