Crunchy Mirinda Chicken | How to make Crunchy Mirinda Chicken

Name: Crunchy Mirinda Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 people
Ingredients: Chicken pieces (Preferably chicken wings) 500 grams; Mirinda or Fanta (You can also use Orange juice instead) 2 Cups; black pepper powder 1 tsp; Ginger – Finely Chopped 2"; Garlic - Finely Chopped 15-20 Cloves; Dry Red Chillies 2; Soya Sauce 1 Tbsp; Refined Oil for Deep Frying; Cornflour 2/3 cup; Salt to taste

By Souvik Mukherjee | 11th Mar 2016 |

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4.6 from 13 reviews Rate It!

Crunchy Mirinda Chickenby Souvik Mukherjee

Prep Time
10
mins
Cook Time
30
mins
Serves
4
People

972 saves

13 reviews

169 likes

About Crunchy Mirinda Chicken Recipe

Double Fried Crunchy Chicken in Tangy Mirinda Sauce.... Yes, you read it right... The sauce for coating the fried chicken is made from Mirinda. Another Crazy, Whacky experiment in the kitchen and Boy ! it turned out Awesome. The chicken was super Crunchy even after a day.... You think I’m Crazy?? Hell Yeah ! Try it yourself...

Crunchy Mirinda Chicken

Ingredients to make Crunchy Mirinda Chicken

chicken pieces (Preferably chicken wings) 500 grams
Mirinda or Fanta (You can also use Orange juice instead) 2 Cups
black pepper powder 1 tsp
ginger – Finely Chopped 2"
garlic - Finely Chopped 15-20 Cloves
Dry Red Chillies 2
Soya Sauce 1 Tbsp
Refined oil for Deep Frying
cornflour 2/3 cup
salt to taste

How to make Crunchy Mirinda Chicken

Marinate the Chicken pieces with Salt, Black Pepper, Ginger and half of the chopped Garlic for 30 mins.
Coat the Chicken pieces evenly with cornflour. Ensure that the pieces are coated completely.
Heat Oil in a Wok for deep frying. When it just reaches smoking point, reduce the flame to the lowest point and slowly add in the coated chicken pieces.
Deep fry the chicken pieces on low flame for approximately 10 -12 minutes or till light golden brown in color. (First Frying)
Take out the pieces with the help of a tong and put in a strainer to drain the excessive oil.
Take out the pieces with the help of a tong and put in a strainer to drain the excessive oil.
Re-fry the Chicken pieces, but this time on high flame for about 5 minutes or till the pieces are dark golden brown. Double frying the chicken pieces ensures that they are crunchier and stay crunchy even after a day.
For the sauce, take a pan and add 1 Tsp Oil.
Add the remaining garlic pieces and Red Chillies and fry for about a minute.
Now add 2 Cups Mirinda and continue to cook on medium flame till the Mirinda begins to thicken.
Add the Soya sauce and the Chicken pieces and stir to coat the chicken pieces evenly with the sauce.
Continue to cook till the excess liquid dries out and you are left with crunchy chicken pieces evenly coated with thick sauce.
Serve Hot.