Chicken Breast 1/2 pound or 250 gms.
Chicken cut into strips.
Rice Flour 1 Cup.
Corn Starch 1/4 cup.
Baking Powder 1 Table Spoon.
Salt 1 teaspoon - taste.
White Vinegar 1/3 cup.
Sugar 1/2 cup.
Water 1 Cup.
Corn Starch 1 teaspoon.
Ketchup 1/4 cup.
Red Chilli Powder 1 teaspoon.
Cumin Powder 1 teaspoon.
Batter for frying - In a bowl mix Rice flour, corn starch, baking powder, salt, red chilli powder and cumin powder. Add i cup of water to make a thick batter. Add a little bit more water to make a consistent batter.
Use any oil to fry the chicken fingers. Dip the chicken fingers in the batter and fry. Fry for 2 to 3 minutes and take the fried chicken finger out and lay on a paper towel to rest.
While the fried chicken is resting, in a pot boil water, add sugar, vinegar and ketchup and bring to boil. Add cold water to the starch and add the liquid to the boiling pot slowly. The sweet and sour sauce will start to thicken. Check for consistency and turn off the heat. Let the sauce rest.
Heat the oil and re fry the chicken fingers after dipping again in the batter. This time fry for another 2 to 3 minutes. The chicken finger should have a crispy texture and turn into gold color. This means that they are ready.
Serve hot with the sweet and sour sauce. Enjoy.
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