Chicken Marinade:2 chickens cleaned and washed (cut in 8pieces)*3 teaspoon lemon juice*2 teaspoon vinegar*2 teaspoon ground black pepper*1 & half teaspoon saltSauce:6 tablespoon oil2 cups tomato ketchup2 teaspoon black pepper1 & half teaspoon chilli powder1 & half teaspoon chilli flakes1 & half teaspoon saltBatter:1 egg (whisked) and 1 cup cornflourMETHODMarinating:Marinate the chickens with all itemsmarked with*. Cover with cling film and place infridge forminimum of 1 hour.Sauce:Heat oil in a saucepan, add the tomatoketchup,black pepper,chilli powder,chilli flakesans salt. Bring to the boil and allowto simmeron low heat, occasionally stirring.Batter:Add the egg and cornflour to the pre-marinatedchicke and mix well.Frying:Heat a large pan of oil (half full)till the oilis hot. Place the well coated chickenpieces intooil, this will make a crispy coatingaround thechicken. Lower the heat and fry forfurther fewminutes until batter turns golden.Remove fromoil and drain well. Coat each chickenpiece wellwith the sauce and put into a dish.Serve withthick cut chips
Posted on: Sun, 01 Sep 2013 12:03:44 +0000