Sasiettan’s Fried Chicken

Recipe Courtesy: Sasiettan

These succulent bites of fried chicken were a permanent Sunday afternoon feature at our family home. There would be someone frying it and us kids use to sneak in and take a bite (read as lots of bites) before they were ready to serve at the table!! But the best part was “Sasiettan“, he would never reprimand us spoilt brats. He had a heart of gold!

Sasiettan came to our family as a young boy and soon became an important part of it. There is nothing that I think he wouldn’t be able to do and moreover he would never say no to any of our ridiculous requests! He would be rolling out chapathis for the whole family and in between taking time for making each of our art pieces (my chapathi dough was always rolled out into a snake).

Ingredients

Chicken (preferably,thighs ) – 1 kg

Tomato Sauce /tomato chilli sauce – 1.5 tbsp

Green Chilly Sauce – 1 tbsp

Soya Sauce – 1 tbsp

Worcestershire Sauce – 1 tsp

Kashmiri Chilli Powder/ Paprika – 2 tsp

Ground Ginger – 1/2 tbsp

Ground garlic – 1/2 tbsp

Beaten Egg – 1/2

Cornflour – 1 tbsp

Pepper – 1 tsp

Method

• Clean and cut the chicken into smaller pieces.
• Preferably use Chicken Thigh portions, if that is available.
• Now add all the ingredients of the marinade from tomato sauce to pepper .
• Give it a good mix and let the chicken rest for a while.
• There is no salt added to the marinade as the sauces added to it has the required salt.
• Heat the oil in a kadai or a deep dish for deep frying.
• Keep the flame at medium heat.
• Shake of the excess marinade and add the chicken pieces one by one to the oil.
• It has to become brown at a slow pace, else it will be fried on the outside but uncooked inside.
• For those who prefer the healthier version, this can be sautéed. It is a little time consuming but the end result is still the same succulent and flavourful chicken.
• This is a recipe based on each individual’s taste so you could make changes accordingly.

The only time to eat diet food is while you’re waiting for the steak to cook.”
— Julia Child