Al Baik Saudi Chicken

INGREDIENTS

1 chicken, cut into 8-10 pieces (with or without skin, up to you)
Wash and drain the chicken well. Using a fork, prick the chicken pieces all over.
Then marinate them in:1 beaten egg2 tablespoon. all-purpose flour2 tablespoon. corn flour1 teaspoon. ginger paste1 tablespoon. garlic paste1 tablespoon. soya sauce1 teaspoon. vinegar1 tablespoon. lemon juice1 teaspoon. red chili powder1 teaspoon. cinnamon powder1 tablespoon. paprikasalt to taste½ teaspoon. Chinese salt½ teaspoon. black pepper powder

METHOD

Cover with cling film and put the bowl in the refrigerator for at least 4 hours, preferably overnight.
Next, mix half a cup of flour with half teaspoon. salt and half teaspoon. chili powder. Put this in a plastic bag.
Now, 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface.
Heat oil on high, add the chicken pieces without crowding the pan. You can do them in 2-3 batches. Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
Drain on kitchen towels and serve with fries

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