Crispy Chicken With Rice

Ready in: 25 mins
Servings: 4


For crispy chicken:

Chicken breast 2 pcs

Eggs 2-3 units

White flour ½ cup

Rice flour 1 cup

Corn flour 1 cup

Baking powder 1/3 tsp

Garlic powder 1 tsp

Shangrila Chilli Sauce 2 tbs

Black pepper (crushed) 1 tbs

White pepper 1 tbs

Shangrila Worcestershire Sauce 2-3 tbs

Chicken powder 2 tbs

Shangrila Vinegar 3 tbs

Bread crumbs 2 cups

Oil for frying

Salt as per taste

For making rice:

Par boiled rice (Sella rice) 1½ cup

Eggs 3-4 units

Capsicum (thinly chopped) 1 unit

Carrot (thinly chopped) 1 unit

Black pepper (ground) ½ tsp

Chicken cubes 2 units

Shangrila Soy Sauce 2 tbs

Oil 2-3 tbs

Salt as per taste

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For chicken:

Cut even slices of chicken and wrap them in a plastic bag after oiling every slice. Take a kitchen hammer and press the slices until they are slightly flattened. Then place all the slices in a mixing bowl and add Shangrila Vinegar, salt, Shangrila Worcestershire Sauce, Shangrila Chilli Sauce and garlic powder in it. Mix it well and leave it to marinate for half an hour.

For dry mixture:

In a big bowl, add white flour, rice flour, corn flour, chicken powder, black pepper, white pepper, baking powder, garlic powder and salt, and mix it well.

For crispy chicken:

Mix an egg in a bowl. Then take the marinated chicken, cover it with the dry mixture, dip it in the egg paste and then add bread crumbs on it. Pour oil in a separate pan and fry the chicken one by one.

For rice:

Pour oil in a pan and add carrots, capsicum, chicken cubes, Shangrila Soy Sauce, black pepper, salt, and eggs. Mix well and add boiled rice in the pan too. Add a small amount of water and then close the lid tightly. Leave to cook on low heat. Once cooked, mix crunchy chicken in the rice and serve with Shangrila Smoky BBQ sauce.


Cover the chicken properly with dry batter to get a crispy chicken.

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