Friday, 5 August 2011

Crispy Chicken


Chicken - 10 pieces

For Marinade

Green Chilli sauce - 1 tbsp
Tomato sauce - 1 tbsp
Chilli Garlic sauce - 1 tbsp
Soya sauce - 1/2 tbsp
Pepper powder - 1 tsp
Salt - to taste

For Batter

Maida - 1/2 cup
Corn flour - 1/2 cup
Red chilli powder - 1/4 to 1/2 tsp (as per spice tolerance)
Eggs (beaten) - 1 (optional)
Salt - to taste
Pepper - 1/4 to 1/2 tsp
Ajinomoto - a pinch
Water - just enough to for a semi-thick batter


Make gashes in the chicken and marinate the chicken pieces with the ingredients mentioned under marination. Keep aside for 2 to 3 hours. (if you are keeping it overnight, keep it in the refrigerator)

Make a semi-thick batter with the ingredients mentioned under batter. Heat oil in a wok. Once the oil is hot and bubbling, dip the chicken pieces in the batter and deep fry till golden brown. Serve piping hot as a starter or as a side-dish to go with some lovely rice or noodles.

Source: Mom

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