Thread Chicken recipe
Crispy Thread Chicken Recipe (Perfect for Ramadan, Parties, or Dinners!)
Craving crispy, restaurant-worthy chicken?Then look no further than this Thread Chicken! A fun and easy dish features thin, marinated chicken strips wrapped in crispy noodles, perfect for a delicious weeknight dinner or a fun party appetizer.
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 vermecili. 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 uniqexture 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 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 texture and burst of flavor in every bite.
Preparation Time : 15 minutes Cooking Time : 7-8 minutes
Serving : 3 Author : Mobasir Hassan
Ingredients
- 2 no. 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 nicely
- 2 tablespoon corn starch
- 8-10 nos. spring roll sheets (wraps)
- Salt as per taste
- 3 tablespoon sweet chilly sauce for serving
- Some spring onions for garnish
- Wash and clean chicken breasts, then pat them dry completely.
- Now with a sharp knife first slice the chicken breasts horizontally into two parts then slice them again into 1/2 inch sizes vertically.
- Take the chicken slices in a mixing bowl, add the red chilly sauce, white pepper powder, ginger garlic paste, green chilli paste, salt as per taste, corn flour and beaten egg.
- Now give them a good mix so that all parts of the chicken slices are well coated, Cover and let them to marinate and absorb the flavours for 10 minutes.
- Take the roll sheets, fold and roll them up. Cut them into thin strips or noodles and spread them on a flat surface or plate. These thin size strips are called as thread.
- Place the marinated chicken slices over threads and start to roll untill the chicken are fully covered with the threads. Slightly press them from all sides so that the chicken are well coated with the roll sheet threads. You can repeat this step with the remaining marinated chicken.
- Keep them aside for few minutes to set or refrigerated them to set.
- Heat some cooking oil in a deep vessel pan or kadai under medium heat flame fire.
- when the oil become hot, lower the gas flame to low and add the chicken slices obe by one into the oil.
- Fry them for 3-4 minutes or untill become crisp and golden. Remove them on a absorbent paper to absorb any excess oil.
- Arranged them on a plate and serve hot with seet chilly sauce or any other dip of your choice.
Nutritional Values ( Estimated)
- Calories : 560-680 calories (excluding oil)
- Fats : 20-30 grams (excluding oil)
- Carbohydrate :60-80 grams
- Protein : 50-60 gm
Tips:
- Use a slotted spoon to remove the chicken from the oil and drain on
paper towels to absorb excess oil.
- Don't overcrowd the pan while frying, as this can lower the oil
temperature and lead to soggy chicken.
- Thread chicken can be served with dipping sauces like sweet chili sauce,
chutney, or a simple yogurt sauce.
