Ingredients:
½ kg boneless chicken, cut into strips (chicken pieces should not be thin enough)
1 tsp chilli sauce
1 tsp white vinegar
1 tsp white paper
1 ½ tsp paprika powder
2 tbsp garlic paste
2 tbsp chilli garlic sauce
3 cups bread crumbs
Salt to taste
Oil for frying chicken fingers
For batter:
½ liter milk
½ cup water
1 cup flour
½ tsp baking powder
Salt to taste
Bread crumbs can be easily made at home. Put bread slices in a toaster and then grind them in a grinder or a chopper.
Method:
In a bowl, mix chili garlic sauce, vinegar, chili sauce, garlic paste, white paper and salt. Mix well (either by hands or through beater) and marinate the chicken in this mixture for an hour so that chicken will soak the coating well. In another large plate or wide bowl, mix the bread crumbs and paprika powder. In another bowl make a thick batter by combining flour, milk, baking powder, salt and water. Dip the chicken fingers in the bread crumbs, covering it well. Lightly press the chicken pieces with your palm and fingers to make the crumbs stick well to the coating. Fry on low heat until golden brown and crisp. Serve hot with ketchup or chutney.
½ kg boneless chicken, cut into strips (chicken pieces should not be thin enough)
1 tsp chilli sauce
1 tsp white vinegar
1 tsp white paper
1 ½ tsp paprika powder
2 tbsp garlic paste
2 tbsp chilli garlic sauce
3 cups bread crumbs
Salt to taste
Oil for frying chicken fingers
For batter:
½ liter milk
½ cup water
1 cup flour
½ tsp baking powder
Salt to taste
Bread crumbs can be easily made at home. Put bread slices in a toaster and then grind them in a grinder or a chopper.
Method:
In a bowl, mix chili garlic sauce, vinegar, chili sauce, garlic paste, white paper and salt. Mix well (either by hands or through beater) and marinate the chicken in this mixture for an hour so that chicken will soak the coating well. In another large plate or wide bowl, mix the bread crumbs and paprika powder. In another bowl make a thick batter by combining flour, milk, baking powder, salt and water. Dip the chicken fingers in the bread crumbs, covering it well. Lightly press the chicken pieces with your palm and fingers to make the crumbs stick well to the coating. Fry on low heat until golden brown and crisp. Serve hot with ketchup or chutney.