RCI-MT.004.0417.001
Ginger and Garlic Sticks
Serves: serve with ketchup and french fries Occasion: Any Effort: Easy
Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- Chicken =6-8 leg pieces1 unit
- garlic paste =1 table spoon1 unit
- ginger= 1 table spoon1 unit
- Onion paste =1 table spoon1 unit
- green chilli paste =1/2 table spoon1 unit
- oil for deep fry1 unit
- venigar=3 table spoon1 unit
- soy sauce=2 table spoon1 unit
- red chilli =1/4 table spoon1 unit
- black peper=1/2 table spoon1 unit
- chat misala=1/2 table spoon1 unit
- salt =as desired1 unit
- bread crumbs=as desired1 unit
- egg=11 unit
Method
1
Pat the chicken leg pieces dry with paper towels and set aside. In a mixing bowl, combine garlic paste, ginger paste, onion paste, and green chilli paste to create a marinating base.
2
Add vinegar, soy sauce, red chilli powder, black pepper, chaat masala, and salt to the paste mixture and stir until well combined. Coat each chicken piece thoroughly with this marinade, ensuring all surfaces are covered.
5 minutes
3
Place the marinated chicken in a bowl, cover with plastic wrap, and refrigerate for at least 20 minutes to allow the flavors to penetrate the meat.
20 minutes
4
Beat the egg in a shallow bowl. Place breadcrumbs in another shallow bowl, seasoning with a pinch of salt and black pepper if desired.
2 minutes
5
Remove chicken from the refrigerator and allow it to come to room temperature for a few minutes. Dip each marinated chicken piece in the beaten egg, allowing excess to drip off, then coat evenly with breadcrumbs, pressing gently so they adhere.
6
Heat oil for deep frying in a heavy-bottomed pan or wok to 170–180°C (340–350°F), or until a breadcrumb sizzles immediately when dropped into the oil.
3 minutes
7
Carefully place the breaded chicken pieces into the hot oil in batches, avoiding overcrowding the pan. Fry for 6–7 minutes, turning occasionally, until the coating is golden brown and the chicken is cooked through.
7 minutes
8
Remove the fried chicken sticks with a slotted spoon and drain on paper towels to remove excess oil. Season lightly with additional chaat masala and salt while still warm if desired.
2 minutes
9
Arrange the ginger and garlic sticks on a serving platter and serve immediately while hot, accompanied by mint chutney, tamarind sauce, or sliced onions and lemon wedges if preferred.