Chicken and Corn Nibblets

A spicy and crispy chicken and corn nibblets. This recipe is from FoodFood TV channel

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Chicken and Corn Nibblets
Main Ingredients Boneless chicken, Corn kernels
Cuisine Fusion
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chicken and Corn Nibblets

  • 3/4 cup Boneless chicken finely chopped
  • 1/2 cup Corn kernels boiled
  • for deep-frying Oil
  • 2 tablespoons Red chilli sauce
  • 1 tablespoon Green chilli sauce
  • 1 inch Ginger finely chopped
  • 1 tablespoon Garlic chopped
  • 2 teaspoons Green chillies chopped
  • 2 teaspoons Red chilli flakes
  • 2 tbsps + cup Spring onion greens finely chopped
  • 2 tablespoons Cornstarch
  • 3 tablespoons Refined flour (maida)
  • 2 teaspoons Baking powder
  • 1 teaspoon Soy sauce
  • 1/2 teaspoon Vinegar
  • to taste Crushed black peppercorns
  • 1 Egg
  • as required Iceberg lettuce leaves
  • 2 teaspoons Chaat masala
  • 1 teaspoon Red chilli powder


  1. Heat sufficient oil in a pan.
  2. Place individual soup spoons on a serving platter and garnish with platter with spring onion green flowers and bell pepper curls.
  3. Combine corn kernels, 1 tbsp red chilli sauce, 1 tbsp green chilli sauce, ½ chopped ginger, ½ tbsp chopped garlic, 1 tsp chopped green chillies, 1 tsp red chilli flakes, 1 tbsp chopped spring onion greens, 1 tbsp cornstarch, 2 tbsps refined flour and 1 tsp baking powder in a bowl and mix. Add 1-2 tbsps water and mix well.
  4. Combine chicken, remaining red chilli sauce, soy sauce, ½ tsp vinegar, remaining red chilli flakes, remaining chopped garlic, remaining chopped ginger, remaining chopped green chillies, 1 tbsp chopped spring onion greens, remaining baking powder, remaining refined flour, remaining cornstarch and crushed peppercorns in another bowl and mix.
  5. Break an egg in another bowl and whisk well. Add it to chicken mixture and mix. Add 2-3 tbsps water and mix well.
  6. Deep-fry marinated corn kernels in hot oil till golden. Drain on absorbent paper.
  7. Dampen your palms with some water and deep-fry chicken piecesin same hot oil till golden. Drain on absorbent paper.
  8. Line each soup spoon with some torn lettuce leaves.
  9. Double-fry fried chicken pieces and fried corn kernels together in the same hot oil till crisp. Drain on absorbent paper. Transfer them into a bowl and put some chaat masala, chilli powder and ¼ cup chopped spring onion greens and mix well.
  10. Put some fried chicken pieces and fried corn kernelsmixture in each lined spoon and serve hot garnished with spring onion green flowers and some bell pepper curls.

Nutrition Info

Calories 857
Carbohydrates 58.1
Protein 55.9
Fat 44.6
Other Fiber Niacin- 2.2mg