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Chili and Garlic Chicken Fingers
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| Chicken Boneless | 1/2 kg Cut into 3" strips |
| Chilli garlic sauce | 2 tbsp |
| Hot sauce | 2 tsp |
| Garlic paste | 2 tsp |
| Bread | 1/2 Cups Crumbs 3 |
| Paprika powder | 2 tsp |
| Salt | To taste |
| Cooking oil | For frying |
| Batter | |
| White flour | 1 Cup |
| Milk | 1/2 litre |
| Salt | To taste |
Preparation
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In a bowl, mix chilli garlic sauce, hot sauce, garlic paste and salt. Mix well and marinate the chicken in this mixture for 45 minutes. Separately, mix the bread crumbs and paprika powder. Now prepare a thick batter by combining flour, milk, salt and water. Dip the chicken fingers in the prepared batter, then roll in bread crumbs. Fry on low heat till they turn golden brown and crisp. Serve hot with chilli sauce, ketchup or chutney. |
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