Thursday, August 4, 2011

Indo Chinese Fried Chicken

  1. Chicken - 1 kg (use broiler chicken)
  2. Ginger garlic paste - 2 tbsp
  3. Chilly powder - 2 tbsp
  4. Turmeric powder - 1/2 tsp
  5. Vinegar - 2 tbsp
  6. Soysauce - 4 tbsp (increase or decrease to taste depending on how salty the soysauce you use is)
  7. cornflour - 3 tbsp
  8. pepper powder - 1 tsp
  9. curry leaves - 5 springs
  10. Oil - 1 cup to fry
Add the chilly,turmeric,pepper powder , ginger garlic paste, soysauce and vinegar into a container .
Add in the chicken pieces and mix well.
Keep aside for an hour or up to 3-4 hours.
When ready to fry , heat oil to medium heat .
Add the cornflour to the marinated chicken and mix well.
Shallow fry the chicken pieces in hot oil with curry leaves - fry in batches and dont crowd the pan .
This helps the chicken stay crispy on th eoutside and moist on the inside.
Garnish with sliced Onion and Lemon.Serve hot as a snack or with rice/roti


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