Chicken & Fish Fry Recipe – Spicy Indian Style with 5-Spice

Last Updated on 2 months by Neha Deshmukh

Chicken & Fish Fry Recipe – Spicy Indian Style with 5-Spice

Hey everyone! If you’re anything like me, you love a good Indo-Chinese inspired feast. There’s just something about that perfect balance of spice, tang, and savory goodness. Today, I’m sharing a recipe that’s been a real crowd-pleaser in my family – a fiery Chicken & Fish Fry that’s bursting with flavor. It’s a little bit of effort, but trust me, it’s SO worth it!

Why You’ll Love This Recipe

This isn’t just one recipe, it’s two delicious dishes in one! You get the satisfying crunch of perfectly fried fish alongside tender, flavorful chicken. The combination is amazing, and it’s a fantastic way to add some variety to your meal. Plus, the use of Chinese 5-spice powder gives it a unique twist that sets it apart from your everyday fry-ups. It’s perfect for a weekend treat or when you’re entertaining.

Ingredients

Here’s what you’ll need to make this spicy delight:

• 6 chicken legs
• 4 tbsp tomato sauce
• 2 tbsp vinegar
• 0.5 tsp soya sauce
• 0.5 tsp red chilli powder
• 0.25 tsp black pepper powder
• Salt to taste
• 1 onion (finely chopped)
• 2 dry red chillies (deseeded)
• 1 tsp ginger-garlic paste
• 1 tbsp oil
• 6 fish fillets
• 1 tsp Chinese 5-spice powder
• 1 tsp soya sauce
• 1 tbsp vinegar
• 1 tbsp ginger-garlic paste
• 0.25 cup rice flour
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Chinese 5-spice powder: This is the star! It’s a blend of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. It adds a warm, complex flavor that’s just incredible. You can usually find it in the spice aisle of most supermarkets, or online.
• Chicken & Fish Combo: Don’t be afraid to mix things up! The chicken soaks up all those lovely marinade flavors, while the fish gets a lovely crispy coating.
• Chilli Power: Indian cuisine is all about the chillies! I’ve used dry red chillies here, but feel free to adjust the amount (or the type!) to your liking. Some regions prefer Kashmiri chilli powder for its vibrant color and mild heat, while others go all-out with fiery spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken legs with tomato sauce, vinegar, soya sauce, red chilli powder, black pepper powder, and salt. Give it a good mix, ensuring all the chicken is coated. Let this sit for at least 30 minutes – the longer, the better!
2. Cook the Chicken: Heat a pan over medium heat. Add the marinated chicken and cook, covered, until it’s tender and the sauce has been absorbed. Stir occasionally to prevent sticking.
3. Prepare the Stir-Fry Base: While the chicken is cooking, heat oil in a separate pan. Add the finely chopped onion and dry red chillies. Sauté until the onions are beautifully caramelized – this is where a lot of the flavor comes from!
4. Combine & Stir-Fry: Add the ginger-garlic paste to the onions and chillies, and cook for another minute. Then, add the cooked chicken and stir-fry for about 5 minutes, letting all those flavors meld together.
5. Marinate the Fish: In another bowl, marinate the fish fillets with Chinese 5-spice powder, soya sauce, vinegar, ginger-garlic paste, and salt. Again, 30 minutes is ideal.
6. Fry the Fish: Dust the marinated fish fillets with rice flour, ensuring they’re evenly coated. Heat oil in a pan for shallow frying. Carefully place the fish in the hot oil and fry until golden brown and crispy on both sides.

Expert Tips

• Don’t overcrowd the pan when frying the fish – it will lower the oil temperature and result in soggy fish. Fry in batches if necessary.
• For extra crispy fish, pat the fillets dry with paper towels before coating them in rice flour.
• Taste as you go! Adjust the seasoning to your preference.

Variations

This recipe is super adaptable. Here are a few ideas:

• Spice Level: My family loves it medium-hot, but you can easily adjust the spice. For mild, reduce or omit the red chilli powder. For hot, add a pinch of cayenne pepper or use hotter chillies.
• Gluten-Free: Simply swap out the regular soya sauce for a gluten-free tamari.
• Festival Adaptations: This makes a fantastic appetizer for Diwali or Eid! Serve with a mint-coriander chutney for an extra burst of freshness. My aunt always makes a huge batch for celebrations.

Serving Suggestions

Serve both the Chicken & Fish Fry hot, alongside a fresh salad. A side of steamed rice or naan bread is also a great addition. A squeeze of lemon juice over the fish just before serving brightens up the flavors beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or oven to maintain crispiness. (Though, let’s be honest, it’s usually gone before it gets to the leftovers stage in my house!)

FAQs

1. Can I use other cuts of chicken for this recipe?

Absolutely! Chicken thighs or boneless, skinless chicken breasts would work well. Just adjust the cooking time accordingly.

2. What is Chinese 5-spice powder and where can I find it?

It’s a fragrant spice blend used in Chinese cooking. You can find it in most supermarkets in the spice aisle, or online.

3. Can I bake the fish instead of frying it?

Yes, you can! Preheat your oven to 200°C (400°F). Place the coated fish fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through and golden brown.

4. How can I adjust the spice level of this dish?

Reduce or omit the red chilli powder for a milder flavor. Add cayenne pepper or hotter chillies for more heat.

5. What is the best way to marinate the chicken and fish for maximum flavor?

Marinating for at least 30 minutes (or even overnight!) allows the flavors to penetrate the meat.

6. Can I prepare the marinade ahead of time?

Definitely! You can make the marinades a day or two in advance and store them in the refrigerator. This will save you time when you’re ready to cook.

Enjoy! Let me know in the comments how it turns out for you. I can’t wait to hear what you think!