Friday, February 02, 2007
A pack Chicken wings - defrosted, washed and drained well.
Discard wing tips & split chicken wings into half from center and with the help of a knife pull meat over to one end letting it form into a ball at the end.
Prepare a marinade of
2 tbsp - Soya Sauce
2 tbsp - Kashimiri Chilli Paste (soak chillies overnight and use around 2 tablespoons)
1 tbsp Garlic paste
3 to 4 Chopped Green chillies
3 tbsp Chopped spring Onions
1/2 tsp each Foster Clarks Red and Yellow Food colour
pinch Aji No Moto
2 tbsp Tomato Ketchup
Mix the above ingredients and marinade the wings with this mixture for a couple of hours or overnight in the refrigerator.
For final preparation remove the chicken from the refrigerator 4 hours prior to frying. Take an egg, beat it and mix into marinade. Add 3 tbsp Cornflour to this mixture and around 2 to 3 tbsp flour (maida) add maida only as required. Check the consistency of the mixture by mixing the flours and getting the marinade and flour to a very thick clinging batter consistency.
Deep fry in hot oil for a few minutes and then lower the flame to allow the chicken to cook well. Serve hot with Schezuan Sauce. recipe to follow