INGREDIENTS

Marinade:
2 chickens cleaned and washed (cut in 8
pieces)
*3 teaspoon lemon juice
*2 teaspoon vinegar
*2 teaspoon ground black pepper
*1 & half teaspoon salt

Sauce:
6 tablespoon oil
2 cups tomato ketchup
2 teaspoon black pepper
1 & half teaspoon chilli powder
1 & half teaspoon chilli flakes
1 & half teaspoon salt

Batter:
1 egg (whisked) and 1 cup cornflour

METHOD

Marinating:
Marinate the chickens with all items
marked with
*. Cover with cling film and place in
fridge for
minimum of 1 hour.

Sauce:
Heat oil in a saucepan, add the tomato
ketchup,black pepper,chilli powder,
chilli flakes
ans salt. Bring to the boil and allow
to simmer
on low heat, occasionally stirring.

Batter:
Add the egg and cornflour to the pre-
marinated
chicke and mix well.

Frying:
Heat a large pan of oil (half full)
till the oil
is hot. Place the well coated chicken
pieces into
oil, this will make a crispy coating
around the
chicken. Lower the heat and fry for
further few
minutes until batter turns golden.
Remove from
oil and drain well. Coat each chicken
piece well
with the sauce and put into a dish.
Serve with
thick cut homemade chips.

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