Crispy Homemade Onion Chicken with Yogurt Sauce
Making Onion Chicken with a Delicious Yogurt Sauce
I made chicken using chicken thigh meat that was on sale! This recipe elevates simple chicken thigh into a crowd-pleasing dish with a delightful crunch and a creamy, tangy sauce.
Main Ingredients
- 1.8kg boneless, skinless chicken thighs (or with skin, if preferred)
- Plenty of cooking oil for deep-frying
- 1/2 medium onion, thinly sliced
Crispy Breading Batter
- 2 cups chicken frying mix
- 2 cups cold water
- 1 cup all-purpose flour (or regular frying mix)
- 1/2 cup cornstarch
Tangy Onion Yogurt Sauce
- 5 Tbsp mayonnaise
- 3 Tbsp plain yogurt
- 3 Tbsp fresh lemon juice
- 3 Tbsp corn syrup (or honey/agave)
- 2 cups chicken frying mix
- 2 cups cold water
- 1 cup all-purpose flour (or regular frying mix)
- 1/2 cup cornstarch
Tangy Onion Yogurt Sauce
- 5 Tbsp mayonnaise
- 3 Tbsp plain yogurt
- 3 Tbsp fresh lemon juice
- 3 Tbsp corn syrup (or honey/agave)
Cooking Instructions
Step 1
First, prepare the chicken thigh meat. If you dislike skin, you can remove it; otherwise, leave it on for extra crispiness. Cut the chicken thigh meat into bite-sized pieces, about 3-4 cm each.
Step 2
Next, let’s make the batter for the chicken. In a large bowl, combine 2 cups of chicken frying mix, 2 cups of cold water, 1 cup of all-purpose flour, and 1/2 cup of cornstarch. Whisk until smooth, ensuring there are no lumps. Be careful not to overmix, as this can affect the crispiness.
Step 3
Dip each piece of prepared chicken into the batter, ensuring it’s evenly coated. Heat about 2-3 inches of cooking oil in a deep pot or wok to 180°C (350°F). Carefully add the battered chicken pieces one by one, being careful not to overcrowd the pot. Fry for about 7-8 minutes, until the coating is golden brown. Remove the chicken and place it on a wire rack to drain.
Step 4
This is the first fry! Let the chicken rest on the wire rack for a few minutes. This resting period allows the chicken to cook through and the exterior to become even crispier.
Step 5
For an extra crispy texture, double-fry the chicken! Reheat the oil to 180°C (350°F). Carefully return the chicken pieces to the hot oil and fry for another 2-3 minutes until they are deeply golden and extra crunchy. Drain again on a wire rack. This double-frying technique is key to achieving that perfect crispiness.
Step 6
Now, let’s prepare the delightful onion yogurt sauce. Thinly slice the 1/2 medium onion. A mandoline slicer or a sharp knife works best for achieving very thin slices. If you find raw onion too pungent, you can soak the sliced onions in cold water for about 5-10 minutes, then drain and pat them dry. This mellows the sharp flavor and enhances their sweetness.
Step 7
In a medium bowl, combine 5 tablespoons of mayonnaise, 3 tablespoons of plain yogurt, 3 tablespoons of fresh lemon juice, and 3 tablespoons of corn syrup (or your preferred sweetener). Whisk everything together until smooth and well combined. This creamy, tangy, and slightly sweet sauce is the perfect accompaniment to your crispy chicken.
Step 8
To serve, arrange the double-fried chicken on a platter. Generously drizzle the prepared onion yogurt sauce over the chicken. Top with the thinly sliced onions. If desired, you can add a sprinkle of black pepper or parsley flakes for extra flair, but it’s delicious just as it is. Enjoy your homemade onion chicken!
