Restaurant style Crispy Chicken Crispy Chicken Fry 2 Types Chicken Crispy

Ingredients

• 900 g Chicken breast (cut into thin strips) Chicken
• Salt to taste
• 1 tsp Vinegar
• ½ tsp White pepper powder
• 2 no. Whole eggs
• 1 tbsp Ginger Garlic paste
• ½ cup Cornstarch
• ½ cup Refined flour
• 1 cup Cornstarch
• 2 no. Whole egg
• ½ tsp Baking powder
• 1 tsp Oil
• 10-12 no. dry Kashmiri red chillies, soaked, Kashmiri Lal Mirch
• 4-5 no. Garlic cloves
• ¼ inch Ginger (peeled & sliced)
• 1 tbsp Oil
• 1 inch Ginger (peeled & finely chopped) Ginger
• 4 no. Garlic cloves, chopped
• ½ tbsp Tender Coriander stem, finely chopped
• Fried Chicken strips
• ½ tsp White sesame seeds
• ¼ tsp Black pepper powder
• ½ tbsp Coriander leaves, chopped
• ¼ cup Spring onion, finely chopped, green onion
• Salt to taste
• 1 tbsp Oil
• ½ inch Ginger (peeled & finely chopped) Ginger
• 2 no. Garlic cloves, chopped
• 1 tsp Tender Coriander stem, finely chopped
• 1 ½ heaped tbsp Prepared paste
• 1 ½ tsp Vinegar
• ½ tsp Dark soy sauce, soy sauce
• 1 tsp Tomato ketchup (optional)
• Fried Chicken strips
• Salt to taste
• 2 tbsp Spring onion, finely chopped, green onion
• Spring onion, finely chopped
• Coriander sprig, coriander leaves
• Oil for frying

Steps

1. In a bowl, add salt to taste, vinegar, white pepper powder, whole eggs, ginger garlic paste, chicken breast and give a good mix. Keep it aside to marinate for 10-15 minutes.
2. Add cornstarch, refined flour, cornstarch, whole eggs, baking powder, oil and mix it well.
3. In a non-stick kadai, add oil, once it’s hot, add marinated chicken strips, fry them until crispy and golden brown on medium flames.
4. Transfer it to an absorbent paper and keep it aside for further use.
5. In a mixer grinder jar, add soaked dry red chillies, garlic, ginger and grind it into a smooth paste.
6. Keep it aside for further use.
7. In a wok, add oil, once it’s hot, add ginger, garlic, tender coriander stems and saute it for a minute.
8. Add fried chicken strips, white sesame seeds, black pepper powder, fresh coriander leaves, spring onion, salt to taste and give it a good toss.
9. Transfer it to a serving dish, garnish it with spring onion and coriander sprig.
10. Serve hot.
11. In the same wok, add oil, once it’s hot, add ginger, garlic, tender coriander stems and saute it for a minute.
12. Add prepared paste and saute it for 2-3 minutes until cooked well.
13. Add vinegar, dark soy sauce, tomato ketchup, fried chicken strips and give it a good toss.
14. Finish with salt to taste, spring onion and toss it well.
15. Transfer it to a serving dish, garnish it with spring onion and coriander sprig.
16. Serve hot.