Crispy and Delicious Homemade Padak (Chicken with Scallions)
Crispy and Delicious Homemade Padak (Chicken with Scallions)
Pulsatingly Delicious Padak: Homemade Perfection with a Zesty Kick!
Make incredible Padak right in your own kitchen! Since you have a day off tomorrow, why not whip up this fantastic dish to enjoy with a cold beer? This is the ultimate cheat meal that will have you craving more. World’s Recipe, 10000 Recipe presents this delightful creation!
Main Ingredients- 300g boneless chicken thigh or breast
- 1.5 cups frying powder (standard paper cup)
- 2 stalks scallions (green onions)
- Vegetable oil for deep-frying, as needed
Chicken Marinade Ingredients- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or rice wine)
- 1/2 Tbsp minced garlic
Zesty Padak Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp lemon juice
- 2 Tbsp vinegar
- 3 Tbsp corn syrup or oligodang
- 1/2 Tbsp prepared mustard (adjust to taste)
- 2/3 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp cooking wine (mirin or rice wine)
- 1/2 Tbsp minced garlic
Zesty Padak Sauce Ingredients- 3 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp lemon juice
- 2 Tbsp vinegar
- 3 Tbsp corn syrup or oligodang
- 1/2 Tbsp prepared mustard (adjust to taste)
- 2/3 Tbsp minced garlic
Cooking Instructions
Step 1
Cut the chicken into bite-sized pieces, about 2-3 cm. Using chicken thigh meat will result in a more tender and juicy texture.
Step 2
In a bowl, combine the cut chicken with all the ‘Chicken Marinade Ingredients’. Mix well and let it marinate for at least 20 minutes in the refrigerator. This step helps to remove any gamey smell and infuse the chicken with flavor, making it even more delicious.
Step 3
Wash the scallions thoroughly. Thinly slice both the white and green parts into julienne strips. Soak the julienned scallions in cold water for about 10 minutes; this will make them crispier and milder. Drain them completely before use.
Step 4
In a small bowl, whisk together all the ‘Zesty Padak Sauce Ingredients’ until the sweetener is dissolved. Keep the sauce chilled in the refrigerator until ready to serve for the freshest taste. Give it a gentle shake before drizzling.
Step 5
Prepare the batter: In a large bowl, mix the frying powder with water in a 1:1.5 ratio (e.g., 1.5 cups frying powder to 1.5 cups water, using a paper cup). The batter should not be too thin or too thick; consistency is key. Add the marinated chicken pieces to the batter and gently toss until evenly coated. Aim for a thin coating; a thick batter can become soggy.
Step 6
Heat vegetable oil in a deep pan or pot over medium-high heat to about 170-180°C (340-355°F). To test the temperature, drop a bit of batter into the oil; it should sizzle and float to the surface immediately. Carefully add the battered chicken pieces one by one, ensuring not to overcrowd the pan. Deep-fry for about 5-7 minutes, or until golden brown and crispy. Flip them halfway through for even cooking. Once fried, transfer the chicken to a wire rack or paper towels to drain excess oil.
Step 7
Arrange the crispy fried chicken and the drained julienned scallions on a serving plate. Serve with the chilled Padak sauce on the side for dipping. Enjoy your homemade Padak, which is just as delicious as restaurant versions! It’s the perfect accompaniment to a cold beer.
