Chicken Hot Shot

Chicken Hot Shot

FOR MARINATION: 

500gm ‏Chicken Boneless(cut into 1 inch 3D shapes)
1 tsp ‏Garlic glue
1/2 tsp ‏Salt
1/2 tsp ‏Black Pepper powder
1/2 tsp ‏Paprika
1/2 tsp ‏Mustard powder
1 tbsp ‏Vinegar
2 tbsp ‏Chili Garlic Sauce

FOR BATTER: 

3 to 4 tbsp ‏Corn Flour
1/4 tsp ‏Salt
1/4 tsp ‏White Pepper powder
1/2 tsp ‏Paprika
1 tbsp ‏Chili Sauce
1/4 tsp ‏Baking powder
‏Milk to make thick hitter

OTHER: 

‏Oil for searing
1 cup ‏Flour
1 tbsp ‏Chicken powder

Method:

In a huge bowl include chicken solid shapes alongside garlic glue, salt, dark pepper powder, paprika, vinegar, mustard powder and stew garlic sauce. Blend well.

Leave the chicken 3D shapes for 30 to 40 minutes.

Take another bowl and include corn flour, salt, white pepper powder, paprika, stew sauce, heating powder and milk. Note : Add milk until a thick hitter is framed . Blend all fixings in with whisk.

Blend flour and chicken powder in a plate and put aside this dry blend.

Warmth oil in a wok.

Include chicken 3D squares in the hitter and afterward move them in a dry blend of flour. At last remember to expel overabundance flour. Rehash the progression for all the chicken 3D squares.

Fry covered chicken blocks on medium warmth for 5 minutes or until brilliant dark colored.

Spot them on paper towel with the goal that the abundance oil is consumed by the towel.

Serve hot and appreciate with ketchup.