• Chicken: 1½kg (make pieces and cut on each of them)
Soya Sauce:1/4 cup
White Vinegar:1/4 cup
ChilliSauce: 2 tbsp
Maida: 1 cup
Corn Flour: 2 tbsp
Salt: to taste
Rice Flour: 2 tbsp
Baking powder: 1/4 tsp
Sugar: 1 tsp
Oil: as required (for frying)
Instructions
Wash chicken and keep it in a sieve.
Boil water in a sauce pan, then add in it chicken pieces for 5 minutes, then remove and place again in the sieve to drain off water.
Then put these boiled chicken pieces in a bowl, add Young’s Shangrila Sauce and Young’s White Vinegar to them and marinate for 10 minutes.
In a tray mix maida, rice flour, corn flour, baking powder, sugar and salt. Roll chicken pieces in this mixture and marinate for few minutes.
Heat oil and fry chicken pieces in it at low heat, when golden brown remove from oil. Serve hot broast with french fries and Young’s Shangrila Tomato Ketchup.
Originally Submitted
5/4/2008
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