Today’s recipe is Allergy Friendly Fire Chicken, chunky, juicy chicken swamped in a chili sauce. You can serve this as a game-day snack or serve it with rice on the side to make it a full meal.
The chicken is first marinated in spices for 30 minutes then, rolled in rice flour and fried. Then it’s topped with sauce.
How to make the recipe free from
This recipe uses some of the top allergens but here is how you can easily adapt this dish to your dietary restrictions:
- Corn: This recipe uses half rice flour and half corn flour for coating the chicken, but you can substitute the corn flour for more rice flour.
- Egg: The marinade requires one egg in it, you can substitute it with your favorite egg replacer or leaveit out. The sauce is made with mayonnaise but since I do not use mayonnaise, I substituted it with dairy free cream.
- Soy: I have also used a tablespoon of soy sauce, leave it out if you are allergic. Adjust the taste with adding more salt to taste, if needed.
- All purpose Flour: use equal amount of your favorite gluten free all purpose flour blend.
Cooking the Chicken
The chicken requires to be fried after marination, it can either be deep-fried. You can also air-fry the chicken for a healthier version.
Making Allergy Friendly Fire Chicken Ahead of Time
You can marinate the chicken beforehand and make the sauce. Then when you are ready to eat you can fry the chicken and assemble the dish.
Serving the Allergy Friendly Fire Chicken
Storing the Leftovers
The leftovers can be kept in the refrigerator for up to two days. You can also freeze it if you are not going to consume it immediately.
Allergy Friendly Fire ChickenCourse: Main, SnacksCuisine: FusionDifficulty: Medium
Allergy Friendly Fire Chicken is a dish with chunky, juicy chicken swamped in a chili sauce. Serve as a game day snack or a full meal.
For substitutions see notes below
1 lb boneless chicken cubes
1 tablespoon rice flour
½ cup gluten free all purpose flour
2 tablespoon cornflour (see notes below for substitute)
1 teaspoon chili powder
1 tablespoon ginger garlic paste
4 tablespoons egg substitute or equivalent to 1 egg
1 teaspoon crushed cumin
1 teaspoon allspice powder
1 teaspoon coriander powder
1 tablespoon soy sauce (see notes below for substitute)
1 tablespoon lemon juice
a few drops of red color (optional)
1 teaspoon salt
oil for deep frying
¼ cup dairy free cream alternative
½ teaspoon chili powder
1 teaspoon honey
1 teaspoon mustard powder
2 cloves garlic paste
1 tablespoon sriracha sauce
pinch of salt
1 tablespoon coriander leaves chopped
¼ cup oil
1 teaspoon mustard seeds
15 curry leaves
½ teaspoon crushed red pepper
- Marinate the chicken with all the ingredients under marinade, for 30 minutes, then deep fry.
- While the chicken is frying, mix all the ingredients of the sauce, in a bowl and set aside.
- Once the chicken has fried, take it out and set it aside. Now add oil in a pot over medium heat, once it’s hot add all the rest of the temper ingredients and let them cook until fragrant then add the chicken and mix.
- Take the chicken out in a serving dish then pour the sauce over the chicken and serve.
- Marinate the chicken overnight for a more flavorful chicken.
- Air fry the chicken for a healthier version.
- Soy Substitution: use a store-bought alternative or completely leave it out and adjust the salt to taste.
- Corn Substitution: Use more rice flour.
4 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 1g 5%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
- Sugars 2g
- Protein 40g 80%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.