Crunchy and spicy on the outside, juicy and delicious on the inside.
Yield: serves 6 as appetizer.
2 lb chicken, with bones, cut into 2 inch cubes
2 Tbsp red chili powder(byadagi or kashmiri chilies are great for color and flavor)
2 Tbsp corn starch
1 Tbsp rice flour
1 Tbsp all purpose flour/maida
1 Tbsp ginger and garlic paste
1/4 tsp garam masala powder
1 tsp salt, or more if you like
3 cups of vegetable oil, to deep fry
In a mixing bowl, add chicken and all the ingredients, mix well; marinate for an hour in the fridge. Overnight tastes best.
Heat oil in a frying pan, when the oil temperature is 350 degree F/175 degree C, deep fry the marinated chicken till they turn crisp on the outside.
Use a cooking thermometer, if the inside of the chicken is 325 degree F or 150 degree C, its cooked enough to consume. Place the fried chicken on tissues to absorb excess oil. Garnish with cilantro
Serve as appetizers. Enjoy them hot!