I shared with you the spiced salt for this already, but here is the method for making the typical Newari Fried Chicken – along with a recipe card.
I like to press the chicken into the spices and pan fry in coconut oil. This turns out really well and using coconut oil, it makes it less greasy (and more healthy) than the typical vegetable oil.
In Nepal they would use Ghee, or clarified butter, to deep fry it in. To make it more “fried” and breaded you can do 3 parts spice mixture and one part chickpea/garbanzo bean flour. I don’t do an egg dipping, but you could to make it even more crispy.
Since it is a little spicy I cook all the chicken for the adults, then cook unseasoned chicken in the same oil for the kids. This gives them the flavor without the intensity.
Serve with rice and veggies. We LOVE doing sticky rice and then making rice pudding with the left overs.
Enjoy! What is your favorite foreign food?
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