Bombay Chicken
Bombay Chicken combines tender chicken pieces with fragrant spices, soy sauce, and sherry, creating a flavorful dish perfect for those who enjoy bold, aromatic Asian-inspired flavors.
Ingredients
Instructions
- Remove white tendons from chicken tender pieces and dredge in a mixture of flour, salt, and paprika.
- Brown the coated chicken pieces in hot canola oil and remove to a covered baking dish.
- In a blender, combine sherry, brown sugar, soy sauce, sesame oil, and ginger; blend for 1 minute.
- Mix in sesame seeds and pour the mixture over the chicken pieces.
- Toss to coat the chicken evenly and bake in a 375°F oven for 35 to 40 minutes.
Tips & Substitutions
For a crispier texture, consider using cornstarch instead of flour for dredging the chicken. You can also add a pinch of Chinese five spice for an extra layer of flavor. If you prefer a milder dish, reduce the amount of paprika. This dish can be complemented with some sautéed vegetables on the side to enhance the overall meal experience.
Serving Suggestions
Serve the Bombay Chicken over a bed of steamed rice or alongside some stir-fried vegetables for a complete meal. It pairs beautifully with Sweet 'N Sour Delight, offering a delightful contrast of flavors. Garnish with fresh cilantro or green onions for an added touch of freshness.
Storage & Reheating
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in an oven preheated to 350°F for about 15-20 minutes, or until heated through, to maintain the crispiness. Alternatively, you can microwave it but be cautious as this may soften the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Bombay Chicken contains roughly 1187 calories, with 31g protein, 35g carbohydrates, and 111g fat. It is an excellent source of dietary fiber (64% of the Daily Value), protein (63% of the Daily Value), and iron (63% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1286mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of tender pieces?
Yes, chicken thighs can be used for a richer flavor. Just adjust the cooking time as thighs may take a bit longer to cook through than tender pieces. Ensure they reach an internal temperature of 165°F for safety.
What if I don't have sherry wine?
If sherry wine is unavailable, you can substitute it with white wine or a mixture of apple cider vinegar and water. This will give a similar acidity to the dish while enhancing the overall flavor profile.
Is this dish suitable for meal prep?
Absolutely! This dish stores well and is perfect for meal prep. Just ensure to separate the chicken from the sauce when storing to keep the coating crispy. You can easily reheat individual portions throughout the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).