Mauritian Crispy Chicken Recipe!
Crispy Fried Chicken is something seen all over Mauritius, especially when people are gathering for a few drinks. It is simple to make, yet very flavourful and people always go back for seconds. The flavours from the ginger and garlic in addition to the crunchy texture make for a very popular snack.
I started making this dish here in Australia as an easy appetiser. If you have trouble finding arrowroot starch, try Asian grocers or health food stores, they are more likely to have it. If you are unable to find that, corn starch can be used as a substitute without any issues.
Using a whole, free range chicken cut into bite sized pieces on the bone will result in the best flavour but if you don’t like bones, use chicken thigh fillets cut into strips. Your guests will soon be asking you for the recipe.
In Mauritius, this dish is always served with a chilli sauce but serve it with a condiment of your choice. It also works very well in lunch boxes
1 whole chicken, cut into bits sized pieces or 6 chicken thigh fillets, cut into strips
1 cup breadcrumbs
1 cup all purpose flour (gluten free flour works fine)
1 cup arrowroot flour
1 tablespoon garlic paste
1 tablespoon ginger paste
4 eggs, beaten
Salt and pepper to taste
Oil for deep frying
Combine chicken pieces with salt, pepper, ginger and garlic and allow to marinate for about 2 hours.
Combine arrowroot flour, all purpose flour and breadcrumbs in a bowl.
Season beaten eggs with salt and pepper.
Heat oil in a wok or deep fryer. While oil is heating, coat chicken pieces in egg mixture and then covering them in the crumb mixture.
Heat the oil to between 170 and 180ºC. Deep fry chicken pieces until golden brown. If you don’t have a thermometer that would be easy to use, drop a small piece of bread into the oil and it it rises quickly to the top, then the oil is ready for deep frying.
If you want them to be extra crispy and crunchy, coat them in egg and flour mixture and fry a second time.
Serve with chilli sauce and enjoy!