Instructions
Step 1: Prepare the Chicken
Cut the chicken into small 1/4-inch pieces or pulse briefly for a coarse mince. In a bowl, combine the chicken with the onion, garlic, herbs, and optional chili, mixing well.
Step 2: Prepare the Batter
In another bowl, beat the egg until slightly frothy. Add the flour, cornstarch, baking powder, and spices. Mix until a thick, smooth batter forms.
Tip: If the mixture feels too stiff, stir in a teaspoon of water or milk. The batter should be thick enough to bind the chicken but not runny like pancake batter.
Step 3: Combine Mixtures
Add the chicken mixture to the batter and fold gently until every piece is evenly coated.
Step 4: Fry the Fritters
Heat about 1/2 inch of oil in a skillet over medium-high heat. When the oil begins to shimmer, spoon small portions (about 1/2 tablespoon each) into the pan. Press lightly with the back of a spoon to flatten slightly for even cooking.
Step 5: Cook Until Crisp and Golden
Fry for 3–4 minutes per side, until both sides are deep golden brown and cooked through. Transfer to paper towels to drain excess oil. Serve immediately while hot and crispy.
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