This spicy oven baked “fried” chicken is a real treasure I found from a chinese website.

I particularly love the way it is made without a drop of oil and turned out to be crunchy and spicy just like its famous “finger licking good” cousin!

And the best part — I could make it as hot and spicy as I like!Ingredients:
Chicken quarter back attached chopped into three pieces. (or drumstick or thigh, for these two, just use it as it is.)
For Marination:
One teaspoon of salt (it is really to your taste)
One tablespoon of cooking wine
One teaspoon of soya sauce
One tablespoon of kashmiri chilli powder (use paprika for less spicy version)

Optional :
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
1/3 teaspoon of garam masala

For dredging:
1/4 cup of corn meal flour (Makka ki Atta)
1/4 cup of Semolina powder (suji)
1/4 cup of all purpose flour (maida)
1/4 teaspoon of black pepper powder
a pinch of salt

First, mixed chili powder, cooking wine, soya sauce and salt to marinate the chicken for 2-4 hours, you can marinate it overnight, it will taste even better.

Meanwhile, mixed together corn meal, semolina powder, all purpose flour, salt and pepper for dredging.

Dredge the marinated chicken in flour and shake off access

Preheat oven to 380 F (195 C), place the chicken pieces on a oven baking sheet that allows oil dripping, place chicken skin down and bake for 22-25minutes.
After 22-25 minutes, turn the chicken around and bake for 15 more minutes until it turned golden brown.

You can see now access oil was baked out from the chicken, It is very important not to soak the chicken pieces in this oil, it will make it soggy and tasting oily.

Immediately use some kitchen towel to soaked up access oil when it is out of oven.

Here is my Spicy Oven Baked Fried chicken:


For Chinese Version: 中文版本-香辣脆皮烤鸡