Thread Chicken Recipe| Crispy & Crunchy | Instant tea-time Recipe
Ingredients:
kashmiri red chilly powder:1 spoon
Turmeric powder: Half spoon
Cornflour powder: 1 spoon
Vinegar:1 spoon
Salt to taste.
Method
Cut the chicken breast pieces into long strips around two inch long half inch wide.
Wash and drain well. Squeeze with the palms of both hands to remove extra water. No water should remain in the chicken pieces.
Place the chicken pieces in a bowl.
Put salt, cornflour powder,turmeric powder, red chilly powder, red colour(optional), vinegar in the bowl and mix it well.
Keep aside 2 hours chicken marination.
On the other hand, take a plate and cut the samosa patties into long strip breadth wise. Thinner the strips the better will be the taste of the patties.
Keep the cut samosa pattis in a plate, this will be used to coat the chicken pieces.
After 2 hours after marination
Now remove each chicken piece from the bowl and coat it with samosa pattis kept in the plate and heat sufficient oil in a wok and deep fry the chicken until crisp and golden brown.
After the pieces are deep fried, you can remove extra oil by placing them on tissue paper.
Now the crispy thread chicken is ready for serving.
Crispy thread chicken can be served schezwan sauce or any of the favourite sauce of choice.
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