Recipe Ingredients
Chicken, cut into 8 pieces 1
Egg beaten1
All-purpose flour2 tbsp
Corn flour2 tbsp
Ginger paste1 tsp
Garlic paste1 tbsp
Soya sauce1 tbsp
Vinegar1 tsp
Lemon juice1 tbsp
Red chili powder1 tsp
Cinnamon powder1 tsp
Paprika1 tbsp
Saltto taste
Chinese salt½ tsp
Black pepper powder½ tsp
For Coating
Flour½ cup
Salt½ tsp
Chili powder½ tsp
Recipe Method
Wash and drain the chicken well. Using a fork, prick the chicken pieces all over.
Now marinate chicken pieces with flour, corn flour, ginger paste, garlic paste, soya sauce, vinegar, lemon juice, chili powder, ground cinnamon, paprika, Chinese salt and black pepper powder.
Cover with cling film and put the bowl in the refrigerator for at least 4 hours, preferably overnight.
Next, mix half a cup of flour with half tsp. salt and half tsp. chili powder. Put this in a plastic bag.
Now, 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface.
Heat oil on high, add the chicken pieces without crowding the pan. You can do them in 2-3 batches.
Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces
once or twice in the oil in order to get them golden on all sides.
Drain on kitchen towels and serve with fries and some garlic sauce
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