Name: Marfar Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 large chicken breasts, cut into strips or bite-sized pieces; 1 cup buttermilk; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; For the Coating:; 1 cup all-purpose flour; 1/2 cup cornstarch; 2 eggs, beaten; 1/4 cup sesame seeds; Oil for frying; 1/2 cup mayonnaise; 2 tablespoons ketchup; 1 tablespoon sweet chili sauce; 1 teaspoon vinegar; 1/2 teaspoon sugar

I tried Marfar Chicken for the first time over 10 years ago at a restaurant called Kim’s, which is sadly closed now. The chicken was served as small strips coated in a tempura-like batter with lots of sesame seeds. They paired it with a delicious pink sauce that made the dish extra special.

Marfar Chicken reminds me of chicken bites, but you can slice the chicken breast however you like. Some people like to fry larger pieces, but I think strips give the best crunchy texture.

When I made my version of Marfar Chicken, I did things a little differently. I marinated the chicken in buttermilk mixed with salt, pepper, paprika, garlic powder, and onion powder. Then, I coated the pieces in flour, dipped them in eggs, and fried them until golden and crispy. The result was delicious, and it brought back all those good memories of Kim’s restaurant!

What Is Marfar Chicken?

Marfar Chicken is a delicious dish featuring crispy fried chicken strips coated in a light, tempura-like batter with sesame seeds. It’s typically served with a unique pink dipping sauce, which adds a sweet and tangy flavor to the dish.

This chicken dish is similar to chicken bites, but you can slice the chicken into strips or larger pieces depending on your preference. The key to Marfar Chicken’s appeal is its crunchy texture and flavorful seasoning, often achieved through marination and careful frying.

The dish gained popularity at certain restaurants, like the now-closed Kim’s, where it became a customer favorite. Many people recreate their own versions of Marfar Chicken at home, using different marinades and coating techniques to replicate its classic taste and texture.

Ingredients

For the Chicken:

2 large chicken breasts, cut into strips or bite-sized pieces
1 cup buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder

For the Coating:

1 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
1/4 cup sesame seeds
Oil for frying

For the Pink Sauce (Optional):

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet chili sauce
1 teaspoon vinegar
1/2 teaspoon sugar

How To Make Marfar Chicken?

Instructions

Step 1

In a large bowl, mix buttermilk, salt, black pepper, paprika, garlic powder, and onion powder.Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for 1-2 hours (or overnight for extra flavor).

Step 2

In one bowl, combine flour, cornstarch, and sesame seeds. In another bowl, beat the eggs.

Step 3

Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, then dip it in the beaten eggs, and coat again in the flour mixture for extra crunch.

Step 4

Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken strips in small batches until golden brown and crispy, about 4-6 minutes per batch. Transfer the chicken to a paper towel-lined plate to drain excess oil.

Make the Pink Sauce (Optional)

In a small bowl, mix mayonnaise, ketchup, sweet chili sauce, vinegar, and sugar. Stir until smooth and well combined.

Serve
Serve the Marfar Chicken hot with the pink sauce on the side for dipping. Garnish with extra sesame seeds if desired.

Pro Tips

Mixing cornstarch with flour makes the coating lighter and crispier. This combination mimics the texture of tempura batter.
Use a thermometer to maintain the oil at 350°F (175°C). If the oil is too hot, the chicken will burn on the outside before cooking through. If it’s too cool, the chicken will absorb more oil and become greasy.
Overcrowding the fryer lowers the oil temperature, which can make the chicken soggy. Fry the strips in small batches for even cooking.
To prevent the sesame seeds from burning, mix them into the coating right before dredging the chicken.

FAQ

Can I use a different marinade if I don’t have buttermilk?
Yes, you can substitute buttermilk with plain yogurt thinned with a little water or milk. Alternatively, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar to create a quick buttermilk substitute.

Can I bake or air fry Marfar Chicken instead of frying?
Yes! For baking, place the coated chicken strips on a parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. For air frying, cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway.

How do I make the chicken spicy?
To add a spicy kick, increase the paprika or add 1/2 teaspoon of cayenne pepper to the marinade. You can also sprinkle red pepper flakes into the flour mixture or add a spicy chili sauce to the pink dipping sauce.

Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and work just as well as breasts. Adjust the cooking time slightly to ensure they’re cooked through.