Ingredients

For chicken

  • 500 g boneless chicken, cut into small strips
  • 1 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • ½ tsp black pepper
  • ½ tsp garam masala
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • Salt to taste

For crispy coating

  • ½ cup cornflour
  • ½ cup maida
  • 2 tbsp rice flour
  • ½ tsp chilli powder
  • ½ tsp black pepper
  • Salt to taste
  • 1 egg
  • 2–3 tbsp cold water, if needed

For frying

  • Oil

👩‍🍳 Method

  1. Marinate: Mix chicken with ginger-garlic paste, chilli powder, pepper, garam masala, soy sauce, lemon juice and salt. Rest for 20–30 minutes.
  2. Make coating: Mix cornflour, maida, rice flour, spices and salt.
  3. Add the egg to the marinated chicken and mix well.
  4. Add the flour mixture and coat each chicken piece thoroughly. Add a little cold water if the coating is too dry.
  5. Heat oil over medium heat.
  6. Fry chicken pieces in batches until golden and crispy, about 4–6 minutes, depending on size.
  7. Drain on a wire rack or paper towel.

🌶️ For extra crispy chicken

For a thicker, crunchier coating, double fry: fry once until lightly golden, rest for 2–3 minutes, then fry again on medium-high heat until deep golden and crisp.

🍯 Quick Sauce

Mix:

  • 2 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 tsp chilli sauce
  • ½ tsp honey

Serve the crispy chicken hot with the sauce. 😋