Ingerdients:
CHICKEN WINGS, 1kg.
EGGS.
CORN FLOUR/STARCH, 3 TO 4, Tbsp.
National SOYA SAUCE, 2 TO 3 Tbsp.
National CHILLI SAUCE, 3 TO 4, Tbsp.
National BLACK PEPPER, 1, Tsp.
BREADCRUMBS, 1 TO 2 CUPS.
National SALT 1 TS
FOR SAUCE
National GINGER & GARLIC PASTE, 1 Tbsp.
National CHILLI & GARLIC SAUCE, 2 TO 3 Tbsp.
National SOYA SAUCE, 1, 1/2. Tbsp.
GREEN CHILLIES, 2 TO 3, FINELY CHOPPED.
OIL, 1 TO 2, Tbsp.
Recipe:
cut the chicken wing all around the bone area, and with the help of your finger and thumb push down the chicken so that the inside of the chicken is out.
marinate the chicken with salt, dark soy sauce, black pepper, chilli sauce mix very well.
then add the corn flour, eggs and mix well (can add a little water to make batter).
now dip each piece in the bread crumbs coating it well, and keep aside.
heat oil in a pan to deep fry the chicken lolly pops, it should sit at the bottom and when cooked inside out should float to the surface, and be golden brown, low to medium flame.
take them out and place them on paper towel.
sauce:
in a pan heat 2 tbs oil add ginger & garlic past and fry it for 2 minutes, then add chilli and garlic sauce, dark soya sauce, green chillies, 1/2 cup water and cook on low to medium till water drys and gets thick.
place the chicken on a plate and top the sauce on it and garnish with spring onion, serve hot.
