I personally love the flavor of garlic and hot chili and that’s what these juicy chicken drumsticks are about. To balance the spice I served it with some fresh tangy salad.
- Chicken drumsticks (you can also modify using any chicken pieces) – 500 gms
- Cornflour – 3 tbsp
- Refined Flour – 3tbsp
- Vinegar – 1 tbsp
- Ajino Moto salt – 1/4 teaspoon
- Garlic – 3/4 tbsp (depending on the flavor you want)
- Red Chili Powder – 2 tbsp
- Green Chili Paste – 1 tbsp (Use less if you don’t want the chicken to be very hot)
- 1 egg full
Step 1: Microwave the chicken pieces at high power for around 4 minutes so that it is cooked well from inside (for bigger cut pieces like drumsticks. If you are using smaller pieces you can reduce the time to 3 minutes). Let the chicken cool a bit and remove the water/chicken stock if any from the bowl which you can chose to use for something else.
Step 2: Marinade the chicken in garlic, chili powder, chili paste, pinch of ajino moto salt, vinegar and 1 egg. I also added some chili flakes to make it look hot 😉 Keep it aside and let it rest for at least 3-4 hours so that it can soak all the flavors.
Step 3: Add cornflour and flour along with salt to the chicken and mix well. I put equal quantities of both cornflour and refined flour because cornflour gives the crispness but too much of it makes the chicken soak too much of oil and more of refined flour will make the chicken stick while frying. So the proportion has to be right for these ingredients.
Note: The mixture has to be thick to coat the chicken. If you think the marinade is still a bit thin, add equal proportions of cornflour and refined flour.
Step 4: Heat oil in a thick bottomed pan and add chicken pieces in the oil. Deep fry on medium flame. Turn and toss till you get a golden brown color. Drain the chicken on an absorbent paper.
Serve with your choice of dip and onion rings .
Happy Crafting !!