Chili Garlic Fried Chicken

INGREDIENTS:

1. Chicken breast 900 gram (cut into cubes) 
2. Salt to taste
3. Vinegar 2 1/2 tsp 
4. White Pepper Powder 1 tsp
5. Eggs 3
6. Ginger Garlic paste 1 tbsp
7. Cornstarch 1 1/2 cup
8. All-purpose flour 1/2 cup
9. Baking Powder 1/2 tsp
10. Vegetable Oil for marination and frying
11. Garlic Cloves 3-5 minced
12. Ginger 1/2 tsp grated
13. Soy Sauce 1/2 tsp
14. Tomato Ketchup 1 tsp
15. Kashmiri Red Chili Paste 1 tbsp
16. Peanuts 2 tsp fried and coarsely crushed

METHOD:

Serving Size: 4-6

In a bowl add chicken pieces, salt, white pepper powder, 1 tsp vinegar, eggs, ginger garlic paste, baking powder, and 2 tsp oil. Give it a good mix. Marinate for 1 hour or keep it in the fridge overnight.

Heat oil in a pan. Add cornstarch and all-purpose flour to the marinated chicken and mix well.

Deep fry the chicken pieces for 12-13 minutes turning over a few times.

Take the pieces out of the oil and drain them on a wire rack. Turn off the heat and let the chicken pieces cool down for a few minutes.

Reheat the oil and fry the pieces again for another 12 to 15 minutes until golden brown. Transfer them to an absorbent paper.

If using raw peanuts, place them in a slotted spoon and carefully dip them into the hot oil, Fry for 15 to 30 seconds. Transfer to a small bowl.

Heat oil in a wok. Add garlic and chopped ginger and sauté for 2-3 minutes

Add 1 1/2 tsp vinegar, soya sauce, tomato ketchup and red chili paste. Give it a good toss.

Add the fried chicken and peanuts. Mix well with a spoon to coat.

Remove from heat and transfer the coated chicken to a serving plate. 

Sprinkle some sesame seeds over top and serve immediately.