Thread Chicken recipe

What is Thread Chicken?

Thread chicken is a popular chicken appetizer or snacks in countries like India, Pakistan and Bangladesh. It is made by marinating boneless chicken in a mixture of spices and then wrapping them with thinly sliced roll wraps or noodles or even with vermicelli. These chicken are then deep fried untill become crisp and golden.

So thread chicken can be defined as a delightful appetizer or finger food featuring tender, marinated chicken wrapped in a crispy, noodle-like coating. Very popular in South Asian cuisine and best known for its unique and burst of flavor in every bite.

The exact origin for thread Chicken isn't documented, but believed its prevalence in South Asia suggests a long history. Thread Chicken might have emerged from resourceful cooks using readily available ingredients like chicken and thin noodles.

People love thread chicken for several reasons:

• Delicious Contrast: The juicy chicken pairs beautifully with the crispy, light threads, creating a delightful textural contrast.
• Flavorful Marinade: The chicken is typically marinated in a blend of spices, adding depth and warmth to each bite.
• Versatility: It's a crowd-pleaser, perfect for parties, potlucks, or a satisfying snack.
• Customizable: The marinade and dipping sauces can be adjusted to suit various preferences, from mild to spicy.

Ingredients required to make the recipe

The star ingredients for the recipe is chicken, which may be of thigh boneless or breast boneless.

Chicken : Prefered choice is breast boneless chicken

Spices : Red chilli sauce, white pepper powder, salt, 

Herbs : Ginger garlic paste, green chilli paste

Others : Corn flour, beaten egg, cooking oil

For garnish and serving : Finely chopped spring onions and sweet chilli sauce for serving.

How to serve thread chicken

Sweet chilli sauce is a perfect dip with a plate of hot crispy thread chicken. Some people also prefered Schezwan sauce, garlic chutney or green chutney dip with it. They can also be served as a side dish with some soups or Chinese main course dish like hot garlic gravy or chilly gravy.

Time required to make the recipe

The total time taken to make the recipe is under 35 minutes. This includes a preparation time of 15 minutes, marinating time of 10 minutes and cooking time of 5-7 minutes.

Thread chicken recipe video

Variations:

• Spicy Thread Chicken: Add a pinch of cayenne pepper or red chili flakes to the marinade for an extra kick.
• Tangy Thread Chicken: Add a tablespoon of mango powder or tamarind paste to the marinade for a tangy twist.
• Air Fryer Version: You can also use an air fryer for a healthier option. Preheat your air fryer to 400°F (200°C) and cook the chicken for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Steps to make thread chicken

1. Cutting the chicken

Wash and trim the Chicken breast. And pat them dry completely. Now take one Chicken breast and place it over a chopping board and cut horizontally into two parts. Next cut them into thin slices  about 1/4 inch thick and 2-3 inch long.  You can think of them as thick matchstick.

2. Marinating the chicken

Take the Chicken slices in a mixing bowl and add red chilli sauce, ginger garlic paste, white pepper powder, green chilli paste, salt, corn flour and beaten egg. Give everything a good mix so that all parts of the chicken are well coated. Cover and set aside for 10 minutes to marinate and absorb the flavours.

3. Cutting the roll sheets

You can either use wanton sheets or spring roll sheets or some people even use vermicelli to cover the chicken. Here I have used spring roll sheets, First roll the spring roll sheets in cylindrical shape and cut with a sharp knife into fine threads. 

4. Coating the Chicken

Spread the threads in a plain surface or on a plate and place the marinated chicken over them. Now roll the chicken with the threads to cover. Press slightly with your hands so that the threads are well coated with the chicken. Coat all the remaining chicken in this way and set aside for 3-4 minutes to set.

5. Frying the chicken

Heat oil in a deep vessel pan or a kadai under medium flame heat. When the oil become hot, lower the gas to low and add the chicken pieces one by one. Be carefull while adding the chicken into the oil. Fry the chicken till become crisp golden and well done.

Remove them in a absorbent paper or kitchen towel to absorb any excess oil from them. Place them in a plate and serve hot with your favorite sauce like sweet chilli sauce or spicy schezwan sauce.

Frequently Asked Questions

1. Can I freeze thread chicken?

• Yes, you can freeze thread chicken before or after cooking.
• Freeze for up to 3 months.
• Thaw completely in the refrigerator before reheating.

2. How can I store leftover thread chicken?

• Allow the thread chicken to cool completely before storing.
• Store in an airtight container in the refrigerator for up to 3 days.
• Reheat thoroughly before serving.

Thread Chicken Recipe

Thread Chicken is a delightful appetizer or finger food featuring tender, marinated chicken wrapped in crispy, noodle-like strips. Popular in South Asian cuisine, it’s loved for its unique crunchy texture and burst of flavors in every bite. Best enjoyed with sweet chilli sauce or a yogurt dip.

Author: Mobasir Hassan

Preparation Time: 15 minutes

Cooking Time: 7-8 minutes

Serving: 3

Ingredients

• 2 chicken breasts
• 2 tablespoon red chilli sauce
• 1 teaspoon white pepper powder
• 1 teaspoon green chilli paste (optional)
• 1 teaspoon ginger garlic paste
• 1 egg, beaten
• 2 tablespoon corn starch
• 8-10 spring roll sheets (wraps)
• Salt to taste
• 3 tablespoon sweet chilli sauce for serving
• Spring onions for garnish

Instructions

1. Wash and clean chicken breasts, then pat them dry completely.
2. Slice chicken breasts horizontally into two, then cut into ½-inch vertical strips.
3. Mix chicken with red chilli sauce, white pepper, ginger garlic paste, green chilli paste, salt, corn starch, and beaten egg. Marinate for 10 minutes.
4. Roll and fold spring roll sheets, cut into thin strips (threads), and spread on a plate.
5. Wrap marinated chicken pieces with these strips until coated. Lightly press and refrigerate for a few minutes.
6. Heat oil in a deep pan over medium heat. Fry chicken pieces on low flame until golden and crisp (3-4 minutes).
7. Remove on absorbent paper. Serve hot with sweet chilli sauce or dip of your choice.

Nutritional Values (Estimated)

• Calories: 560-680 (excluding oil)
• Fats: 20-30g (excluding oil)
• Carbohydrates: 60-80g
• Protein: 50-60g

Chef’s Tips

• Use a slotted spoon to drain excess oil on paper towels.
• Don’t overcrowd the pan – it lowers oil temperature and makes chicken soggy.
• Best served with sweet chilli sauce, mint chutney, or yogurt dip.

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