Chicken Pakodi also know as chicken pakora or chicken pakoda is kind of like and Indian-style popcorn chicken. This is an an easier, Americanized version with ingredients you can find at your regular grocery store. You can cook the chicken with your air fryer or you can deep fry in a wok on the stove.
Easy Chicken Pakodi Recipe
Chicken Pakodi or Chicken Pakora is a delicious crispy fried chicken snack or appetizer that is popular in India. The only problem with many of the recipes I came across for crispy chicken pakodi is that the ingredients were not very accessible for the average American. I changed up the recipe with common ingredients that you can find at Smiths or Winco or Walmart. The result was a delicious crispy on the outside and tender on the inside bite of chicken with an Indian flare.
My son and I popped them into our mouth with smiles on our faces and only wished there was more! Sorry to my daughter and husband who never even got to try a bite. I guess I will have to make this chicken again tonight! Alas!
Ingredients/Substitution Ideas
- Chicken tenderloins or chicken breasts–you can also use boneless thighs
- Egg white
- Ground ginger–or ½ tsp fresh minced ginger
- Garlic powder–or ½ tsp fresh minced garlic
- Kosher salt
- Turmeric–find in the spice aisle at your grocery store. Other recipes you can make with turmeric are Sunshine Chicken or Bombay Potatoes
- Cayenne pepper
- Garam masala–find in the spice aisle at your grocery store. Other recipes you can make with garam masala are Instant Pot Chicken Tikka Masala and Instant Pot Butter Chicken.
- Zest from one lime
- Flour–I used all purpose flour
- Cooking spray or vegetable oil
Steps
Air Fryer Instructions:
- Marinate the chicken: Add chicken, egg white, ginger, garlic powder, salt, turmeric, cayenne, garam masala, zest and flour to an air tight container or ziplock bag. Mix every well so that the chicken is coated. You can close up the container and shake if that helps. Refrigerate for 30 minutes.
- Preheat your air fryer at 400° F for 5 minutes.
- Air fry: Spray the baking rack with non-stick cooking spray well or brush on a tablespoon of oil. Place each chicken piece on the bottom of the rack without touching each other. Air fry for 5 minutes at 400° F. Flip each chicken piece over and lightly spray or brush with oil. Air fry for 1 more minute.
- Serve with sweet chili sauce and enjoy!
Deep Fry Instructions:
- Marinate: Add chicken, egg white, ginger, garlic powder, salt, turmeric, cayenne, garam masala, zest and flour to an air tight container or ziplock bag. Mix every well so that the chicken is coated. You can close up the container and shake if that helps. Refrigerate for 30 minutes.
- Heat oil: In a wok heat 1½ cups of vegetable oil over medium heat. Test the heat of the oil by dropping a little piece of chicken into the pan. It should sizzle and rise to the top.
- Add the chicken into the oil, one piece at a time, using tongs.
- Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through. Remove the chicken pieces with a slotted spoon or tongs and place on a paper towel lined plate.
- Serve with sweet chili sauce and enjoy!
Notes/Tips
- If you’d like to double or triple the recipe you can to serve more people. However, you’ll have to work in batches to get the crispy texture of the chicken. If the chicken is overlapping or touching it won’t get crispy.
- Eat plain or dip the chicken in sweet chili sauce. Or if you’re like my son you can dip them in ranch or barbecue sauce.
- I used my Instant Vortex air fryer.*
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat by placing in your air fryer and air fry for 1-2 minutes at 400° F.
More Air Fryer Recipes to Try…
Air Fryer Nashville Hot Chicken
Air Fryer Nashville Hot Chicken–a healthier, air fryer version of the classic spicy fried chicken you can order when you visit Tennessee. Pin this recipe for later! Air Fryer Nashville Hot Chicken Greg and I visited Nashville a few years ago and were instructed by a friend that we just had to visit a restaurant
Keep a Man Chicken (Air Fryer or Oven)
Juicy, flavorful and tender chicken. Make this for your man or your woman and win their hearts forever!
Air Fryer Poor Man’s Steak
A hearty stuffed hamburger patty with cheese, bacon and pickled jalapenos cooked in your air fryer for ultimate convenience!
Air Fryer Almost Chick Fil-A Chicken
Homemade chicken nuggets made in your air fryer. They are juicy and tender and really simple to make! They taste just as good as the restaurant.
Air Fryer Weeknight Meatballs
Air Fryer Weeknight Meatballs–use your air fryer or Instant Pot air fryer lid to make these super fast and easy meatballs!
Air Fryer Sunday Dinner Chicken
Air Fryer Sunday Dinner Chicken–use your Instant Pot Duo Crisp or your air fryer to make flavorful, juicy, crisp-skinned chicken drumsticks or thighs.
Air Fryer Appalachian Mountain Chicken
An air fryer take on fried chicken…it’s crispy on the outside and tender and juicy on the inside. It’s everything you want in your fried chicken with way less fat and calories.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Chicken Pakodi
- Yield: 2 servings 1x
Description
Chicken Pakodi also know as chicken pakora or chicken pakoda is kind of like and Indian-style popcorn chicken. This is an an easier, Americanized version with ingredients you can find at your regular grocery store. You can cook the chicken with your air fryer or you can deep fry in a wok on the stove.
Ingredients
- 1/2 pound of chicken tenderloins or chicken breasts, cut into bite size pieces
- 1 egg white
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/8 tsp turmeric
- 1/8 tsp cayenne pepper
- 1/2 tsp garam masala
- zest from one lime
- 3 Tbsp flour
- Cooking spray or vegetable oil
- Optional for serving: sweet chili sauce
Instructions
Air Fryer Instructions:
- Add chicken, egg white, ginger, garlic powder, salt, turmeric, cayenne, garam masala, zest and flour to an air tight container or ziplock bag. Mix every well so that the chicken is coated. You can close up the container and shake if that helps. Refrigerate for 30 minutes.
- Preheat your air fryer at 400° F for 5 minutes.
- Spray the baking rack with non-stick cooking spray well or brush on a tablespoon of oil. Place each chicken piece on the bottom of the rack without touching each other. Air fry for 5 minutes at 400° F. Flip each chicken piece over and lightly spray or brush with oil. Air fry for 1 more minute.
- Serve with sweet chili sauce and enjoy!
Deep Fry Instructions:
- Add chicken, egg white, ginger, garlic powder, salt, turmeric, cayenne, garam masala, zest and flour to an air tight container or ziplock bag. Mix every well so that the chicken is coated. You can close up the container and shake if that helps. Refrigerate for 30 minutes.
- In a wok heat 1½ cups of vegetable oil over medium heat. Test the heat of the oil by dropping a little piece of chicken into the pan. It should sizzle and rise to the top.
-
Add the chicken into the oil, one piece at a time, using tongs. Fry for 4-5 minutes until the coating is golden brown and the chicken is cooked through. Remove the chicken pieces with a slotted spoon or tongs and place on a paper towel lined plate.
- Serve with sweet chili sauce and enjoy!
Notes
If you’d like to double or triple the recipe you can to serve more people. However, you’ll have to work in batches to get the crispy texture of the chicken. If the chicken is overlapping or touching it won’t get crispy.
- Category: Chicken
- Method: Air Fryer
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
What are directions for baking in the oven? Thank you!
Hi Janice, I don’t have oven directions for this particular recipe. However, if I were to guess you could bake for 15 minutes at 425 after brushing the pieces of chicken with oil.