Chicken & Poultry

Serving

Unusual Chicken

Name: Unusual Chicken
Total time: 60 min
Yield: 4 servings
Cuisine: Chicken & Poultry
Ingredients: 2 lb chicken pieces (cut into bite-size chunks); 1 tsp chili powder; 1 tsp grated fresh ginger; 1 tsp salt; 1 tsp garam masala; 2 Tbsp soy sauce; 1/2 cup plain yogurt; 1 egg (beaten); 1/4 cup cornflour (cornstarch); 2 cups groundnut or other neutral oil (for frying); 8 fresh curry leaves; 1 tsp grated fresh ginger; 2 garlic cloves (minced); 1 green chili (sliced); 2 spring onions (chopped); 2 Tbsp chopped fresh coriander leaves; 2 Tbsp tomato sauce or ketchup

Crisp deep-fried marinated chicken finished in a spiced yogurt-tomato sauce with fresh herbs.

60 minutes

Serves 4

Dinner

21 min prep

33 min cook

Contains common allergens

Egg Dairy Peanut Soy Wheat

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Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

5 steps

1
In a bowl, combine the chicken with the chili powder, 1 tsp ginger, salt, garam masala, soy sauce, and yogurt. Cover and marinate in the refrigerator for at least 5 to 6 hours or overnight.
2
Add the beaten egg to the marinated chicken and toss with enough cornflour to lightly coat each piece.
3
Heat the oil in a wok until hot, then deep-fry the chicken in batches over low to medium heat until golden and cooked through, about 6-8 minutes per batch. Drain on paper towels. The chicken is now ready to eat as is.
4
For a hotter, saucy version, heat a little oil in a clean wok and fry the curry leaves, remaining ginger, garlic, green chili, spring onions, and coriander leaves for a couple of minutes until fragrant.
5
Stir in a few spoonfuls of yogurt and the tomato sauce, then add the fried chicken and toss over the heat until every piece is coated in the sauce. Serve hot.

Unusual Chicken — plated and served — Serving moment. How Unusual Chicken looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

50/100

Works for many families

Allergen-friendly 50

Kid-friendly 27

Weeknight-easy 51

Budget-friendly 72

Great leftovers 87

Pantry-friendly 28

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

645

Calories

63 g

Protein

6 g

Carbs

43 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Unusual Chicken is a vintage North American community-cookbook title, the kind of playfully named recipe traded among neighbors and church groups in the mid-twentieth century. These dishes earned their names from an unexpected ingredient or combination, often a sweet-savory or creamy twist on plain baked chicken. The name is a wink, promising something more interesting than the everyday weeknight bird.

Listahan note

This version embraces the sweet-savory surprise these old recipes are known for while keeping the technique simple and oven-driven. It is comfort food with a little intrigue, sized for a family table.

Technique cues

Brown the chicken before it goes into the sauce so the dish has savory depth under its sweeter notes.
Bake covered first to keep the chicken moist, then uncover at the end to let the sauce reduce and glaze.
Taste the sauce before serving and balance any sweetness with a splash of acid so it does not turn cloying.

Kitchen flow

Parallel prep: Mix the sauce while the chicken browns so it is ready to pour over and bake without delay.
Make-ahead: Assemble the chicken and sauce in the baking dish a day ahead and refrigerate, then bake when needed.
Leftover move: Shred leftover chicken into the sweet-savory sauce and pile onto soft rolls for sliders.
Cleanup rhythm: Bake in one dish and line it so the sticky glaze lifts away for an easy wash.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

chicken pieces

main protein

Purpose: Chicken is the canvas these old recipes built their surprise flavors around.

Handling: Pat dry and brown for color before saucing.

Adaptation: Bone-in or boneless both work; thighs stay most forgiving.

a sweet element such as fruit preserves or honey

signature twist

Purpose: A touch of sweetness is the unexpected note that gives the dish its name.

Handling: Stir into the sauce and balance with acid and salt.

Adaptation: Maple syrup or a fruit chutney plays the same role.

savory base such as onion soup mix or broth

umami backbone

Purpose: It grounds the sweetness with savory depth so the dish reads like dinner.

Handling: Whisk into the sauce as it simmers.

Adaptation: Use a homemade blend of broth, dried onion, and herbs to control sodium.

mustard or vinegar

balancing tang

Purpose: Acidity keeps the sweet-savory sauce lively and balanced.

Handling: Stir in near the end and taste to adjust.

Adaptation: Lemon juice or cider vinegar work interchangeably.

butter

richness

Purpose: A little butter gives the sauce body and a glossy finish.

Handling: Swirl in off the heat to emulsify.

Adaptation: Olive oil keeps it dairy-free.

Technique notes

Reduce the sauce uncovered at the end until it glazes the chicken for a glossy, restaurant-worthy finish.
Balance every spoonful of sweetness with a matching hit of acid and salt as you taste.
Spoon the pan sauce back over the chicken just before serving so each piece is well coated.

Ingredient swaps

Lower-sodium direction: Replace any packaged soup mix with homemade broth, dried onion, and herbs.
Dairy-free option: Use olive oil in place of butter to finish the sauce.
Lower-sugar direction: Use a small amount of fruit preserves and lean on onion and acid for flavor.

Serve alongside

Buttered egg noodles
Steamed rice
Roasted carrots with thyme
Iced tea
Sparkling apple cider
Light fruity red wine

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to four days in an airtight container. Reheat gently with a splash of broth to loosen the glaze, covered to keep the chicken moist. The cooked dish freezes for up to three months.

Equipment

Oven-safe baking dish
Heavy skillet for browning
Whisk
Basting spoon

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