For the marinade
Chicken – 1/2 kg
Ginger Garlic paste – 1 tsp
Red chili powder – 1/2 tsp
Pepper powder – 1/2 tsp
Salt to taste (almost 1 tsp)
For the outer layer
All purpose flour / Maida – 2 cups
Corn flour – 1 cup
Salt a pinch
Eggs – 3 nos
Oil for deep frying
How to make Popcorn at home
Wash and cut the chicken into bite size pieces, making sure all the pieces are almost similar size.
Drain well, then in a bowl, mix the chicken with ginger garlic paste, salt, red chili powder, pepper powder. Adjust spice if required. Then refrigerate in fridge for nearly 4 hrs.
Once 4 hrs is done, mix flour with corn flour, salt. Keep it in a bowl. Beat the eggs well with a pinch of salt.
Now take each piece of chicken, dip in egg, then roll it over flour mix, dust it over sieve to discard excess flour. Now refrigerate for 10 mins.
Then again dip in egg and repeat rolling in the flour mix. Once again take these in a strainer and pat it, to remove all excess flour coated on the chicken. Repeat this for one more time. Then refrigerate for one more time.
Heat a pan with oil, deep fry the chicken pieces on all sides, drain on a kitchen towel, serve hot.
This goes for the June Week 3, Cooking from Cookbook Challenge Group