Enjoy these easy, crispy chicken and pumpkin fritters made without deep frying! Simply cut pumpkin and chicken thigh into cubes, coat them in flour, and pan-fry until golden brown. This budget-friendly and time-saving recipe uses minimal oil for a crispy exterior and juicy interior, making it perfect for bento boxes. The delightful combination of sweet, fluffy pumpkin and savory chicken is truly exquisite.
Ingredients
Main Ingredients (2 servings)
- Pumpkin 150g
- Chicken thigh 150g
- All-purpose flour 3 tbsp
- Potato Starch 1 tbsp
- Water 3 tbsp
Seasonings
- Salt and pepper 1/3 tsp
Steps
- Remove the seeds and pulp from the pumpkin and trim any bruised skin. Prepare 150g of pumpkin.
- Cut the pumpkin into 1cm cubes.
- Cut the 150g of chicken thigh into 1cm cubes.
- Place the cut pumpkin and chicken thigh into a bowl.
- Add 3 tbsp of all-purpose flour, 1 tbsp of potato starch, and 1/3 tsp of salt and pepper to the bowl. Shake the bowl to coat all ingredients evenly with the dry mixture.
- Once the dry ingredients are evenly distributed, add 3 tbsp of water and mix. (Key Tip!) If it still seems powdery, gradually add more water to adjust the consistency.
- Add about 1cm of oil to a frying pan and heat over medium heat.
- Once the oil is hot, scoop the mixed ingredients with a spoon, shaping them into rounds, and place them into the pan evenly.
- Once the bottoms are firm and have browned, flip them over.
- Pan-fry for about 5 to 6 minutes until the entire fritter is golden brown. (Key Tip!) If the ingredients spread out, use chopsticks to gently reshape them for a neater appearance.
- Once they are golden brown all over, transfer them to a wire rack or paper towels to drain excess oil.
- Plate and serve. (Key Tip!) If you find the flavor a bit light, serve with salt or soy sauce seasoned with dashi.
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