By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
165 cal · 30 min
Gluten-Free Chicken Pakoras
Recipe GLPR4a2e385da5fb7a
Crispy golden-brown chicken fritters coated in a savory cornflour batter infused with aromatic spices and fresh coriander. These gluten-free pakoras are seasoned with hot sauce, crushed red chilies, and soy sauce for a bold, tangy flavor profile. Perfect as an appetizer or main course, these bite-sized delights are deep-fried until golden and served warm.
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Ingredients
1 pound boneless chicken, cut into bite-sized pieces
3 tablespoons hot sauce
1 teaspoon crushed red chilies
2 tablespoons fresh coriander leaves, chopped
2 tablespoons salt
1 tablespoon soy sauce
3 tablespoons corn flour
as needed oil for frying
Directions
Cut the boneless chicken into bite-sized pieces (roughly 1 to 1.5 inches) and place in a large mixing bowl.
Add the hot sauce, crushed red chilies, fresh chopped coriander, salt, and soy sauce to the chicken pieces.
Mix all the ingredients together thoroughly, ensuring each chicken piece is well coated with the spice mixture. Let the marinated chicken rest for 5 minutes.
Sprinkle the corn flour over the marinated chicken and toss gently until every piece is evenly coated with the flour.
Heat oil in a deep heavy-bottomed pan or skillet to 350°F (175°C), or until a small piece of the coated chicken sizzles immediately when dropped in.
Carefully lower the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 6–8 minutes per batch, stirring occasionally, until the coating is golden brown and crispy.
Use a slotted spoon to transfer the cooked pakoras to a paper towel-lined plate to drain excess oil.
Verify that the chicken has reached an internal temperature of 165°F (74°C) using a meat thermometer before serving.
Serve the hot, crispy chicken pakoras immediately while they are at their best texture.
Comments
Chicken pakoras are a solid weeknight option that checks the availability box: chicken, corn flour, hot sauce, and soy sauce are standard at Harris Teeter, Food Lion, and Walmart, though fresh red chilies might require a planned stop at a specialty grocer or Asian market if you don't have them on hand. The stated 30 minutes is optimistic—marinating, drying the chicken, and achieving a proper golden crust on the pakoras realistically runs closer to 45 minutes, especially if you're new to the technique. Cost per serving lands around $2.50–3.00 when using standard supermarket chicken and oil, making this a budget-friendly option. These reheat adequately in an oven but are best eaten fresh and warm, so plan them as a same-night meal rather than a next-day leftover.
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