1 chicken, cut into 8-10 pieces (with or without skin, up to you)
1 beaten egg
2 tablespoon. all-purpose/plain flour
2 tablespoon. corn flour
1 teaspoon. ginger paste
1 tablespoon. garlic paste
1 tablespoon. soya sauce
1 teaspoon. vinegar
1 tablespoon. lemon juice
1 teaspoon. red chilli powder
1 teaspoon. cinnamon powder
salt to taste
1⁄2 teaspoon. chinese salt (optional)
1⁄2 teaspoon. black pepper powder
1⁄2 cup all-purpose flour/plain flour
1⁄2 teaspoon salt
1⁄2 teaspoon chilli powder
First, clean the chicken then prick the chicken pieces with a fork all over and marinate in the chicken marinade ingredients for 4 hours or prerably overnight.
Next, mix 1⁄2 a cup of flour with 1⁄2 teaspoon. salt and 1⁄2 teaspoon. chilli powder. Put these dry ingredients 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 and some Garlic Sauce!