Directions
- 1Make Peri Peri spice mix by grinding together Kashmiri red chilli powder, spicy red chilli powder, onion powder, garlic powder, black pepper powder, dry mango powder, salt, and sugar in a mixer grinder.
- 2Cut the chicken breasts into long strips, then cut the strips into bite-sized cubes.
- 3In a bowl, marinate the chicken with salt, vinegar, ginger-garlic paste, and Peri Peri spice mix. Let it marinate for 10-15 minutes.
- 4In a large bowl, add refined flour and salt. Mix well.
- 5Take a bowl of ice cold water.
- 6Coat the marinated chicken pieces in the flour, shaking off the excess. Dip the flour-coated chicken in the ice cold water, then coat it again with flour to create a crumbly texture.
- 7Heat oil to 170°C in a pan. Fry the chicken in batches until golden brown and crispy.
- 8Remove the chicken from the oil and let excess oil drip off. Then add Peri Peri spice mix and toss.
Ingredients
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Spicy red chilli powder
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 0.5 tsp Black pepper powder
- 1 tsp Dry mango powder
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Sugar
- 450 grams Boneless chicken
- 0 Salt
- 1 tsp Vinegar
- 1 tbsp Ginger garlic paste
- 1 tsp Peri Peri spice mix
- 200 grams Refined flour
- 0 Ice cold water
- 0 Peri Peri spice mix
- 0 Oil
Equipment
mixer grinderknifebowlspiderfrying pan
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