Tibetan-style Crispy Fried Chicken

Ingredients

In this Tibetan adaptation of the Austrian Backhendl, we incorporate traditional Tibetan spices and flavors to infuse the dish with a unique taste. The original dish is typically served with a side of potato salad, but in this recipe, we suggest pairing it with Tibetan-style steamed rice and a tangy tomato chutney for an authentic Tibetan experience. We alse have the original recipe for Backhendl, so you can check it out.

• 500g (1.1 lb) boneless chicken thighs 500g (1.1 lb) boneless chicken thighs
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 teaspoons Tibetan spice blend (made with a combination of cumin, coriander, turmeric, and Sichuan peppercorns) 2 teaspoons Tibetan spice blend (made with a combination of cumin, coriander, turmeric, and Sichuan peppercorns)
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 large eggs, beaten 2 large eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the flour, Tibetan spice blend, garlic powder, ginger powder, salt, and black pepper.
2. 2.
   Cut the chicken thighs into bite-sized pieces.
3. 3.
   Dip each piece of chicken into the beaten eggs, then coat it in the flour mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a deep pan or skillet over medium-high heat.
5. 5.
   Fry the chicken pieces in batches until golden brown and crispy, about 5-6 minutes per side.
6. 6.
   Remove the chicken from the oil and drain on a paper towel-lined plate.
7. 7.
   Serve hot with Tibetan-style steamed rice and tomato chutney.

Treat your ingredients with care...

• Chicken thighs — For best results, use boneless and skinless chicken thighs as they are more tender and flavorful compared to chicken breast. However, you can also use chicken breast if preferred.
• Tibetan spice blend — If you can't find a pre-made Tibetan spice blend, you can make your own by combining equal parts of cumin, coriander, turmeric, and Sichuan peppercorns.

Tips & Tricks

• For extra crispy chicken, double coat the chicken pieces by dipping them in the beaten eggs and flour mixture twice.
• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the flour mixture.
• Serve the Tibetan-style Crispy Fried Chicken immediately after frying to maintain its crispiness.

Serving advice

Serve the Tibetan-style Crispy Fried Chicken hot as a main course dish. Accompany it with Tibetan-style steamed rice and a tangy tomato chutney for a complete and authentic Tibetan meal.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, garnish with fresh cilantro leaves, and serve with a side of steamed rice and tomato chutney. The vibrant colors and enticing aroma will make this dish visually appealing.