Monday, May 10, 2010

Pan fried chicken

This weekend I wanted to cook something very very easy and quick and I did this pan fried chicken which was simple and superb. I knew the time was short and the dish had to be tasty. Without giving a second thought I started chopping the chicken, and accidentally came up with this recipe. I would be sending this to Twenty - 20 cooking events conducted by Niloufer of Kitchensamraj. So, I'm reposting the recipe. Here it goes...

Boneless chicken - 500 grams
Chilly powder - 1 Tbsp
garlic paste - 1 Tbsp
oyster sauce - 1 Tbsp
salt for taste
oil for stir fry

Dice the chicken into cubes. Marinade it with chilly powder, garlic paste and oyster sauce for 5-10min. Add salt if required. Now stir fry in a pan using minimum oil. Cook till done and serve hot, garnished with coriander leaves, lime or lemon wedges etc

Due to the non availability of coriander and curry leaves here in Abidjan, I exclude them in most of my cooking. This pan fried chicken can be used as a filling in chapati rolls, or tortilla wraps etc.This goes well with fried rice, noodles etc.


  1. Thanks for the recipe. I tried it yesterday with a small variation - instead of chilli powder i added chilli garlic sauce. Its a great recipe and tastes awesome. A must try. The only thing i would suggest is - As oyster sauce is very salty, its better to add salt after you have tasted the chicken. Thanks again. Keep up the good work.

  2. Thanks Priti.
    Yes oyster sauce is salty indeed. That is the reason I have mentioned " Add salt if required"( refer method of cooking). Do try my new and experimental recipes that I upload in my blog. Have fun cooking.
    Love, Rach


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