With every new post I feel like Hmm! This is my first post about this. Just like potatoes in tamarind sauce which was THE first in vegetarian category and now another “first” in fried category. Soon the word “first” will lose the excitement associated with it and I will be graciously accepting the blame.
I prefer to dodge the deep frying method of cooking. Why stuff yourself with extra fat when you can eat extra extra extra dessert and your body can turn this into fat for you? Give your body some challenge, let it do some work people!
This is one of my family favourites. Toss everything in a mixing bowl, refrigerate for 20-30 minutes if you have time or fry right away. It’s gonna be awe, wait for it, some! (Sometimes things are funny in your head only.)
500 gm boneless chicken breast, cut in strips
1 cup cornflour
3 tbsp lemon juice
2 tbsp sesame seeds
3/4 – 1 tsp salt
1 tsp red chilli powder or 3/4 tsp red chilli flakes
1/2 tsp garlic powder
oil for deep frying
Combine all ingredients in a mixing bowl, except oil for deep frying of course. Refrigerate for 20-30 minutes. Heat oil in a wok, pick pieces with fork and carefully put in the hot oil and fry till golden brown, 3-4 minutes. Flip and fry the other side to achieve even color. Serve hot.
Do not add water to the batter. It is gonna be thick and enough for 500 gm of chicken.