Ingredients:
8 boneless, skinless chicken thighs
1 tablespoon spicy red chili powder
1/2 teaspoon ground coriander
1 tablespoon lemon juice
2 cloves garlic, crushed
ginger, grated
1 onion grated,and strained
5 tablespoons cornstarch, 3 tablespoons ground rice, 3 tablespoons all-purpose flour.
Vegetable oil, for deep-frying
1 cup butter milk
1 tablespoon smoked paprika
Salt & pepper to taste
4 people
10 Min.
60 Min.
Directions:
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1
Pound and flatten the chicken breasts. I place each breast between pieces of plastic wrap.
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2
To make a marinade for the chicken, whisk together the chilli powder, ground coriander, lemon juice, garlic, ginger, onion juice, buttermilk, salt and pepper. Rub into the chicken pieces and marinate for at least an hour, ideally overnight.
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3
To make the seasoned coating, stir together the cornstarch, flour, 1 tablespoon smoked paprika, salt and pepper. Set aside.
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4
Heat the oil in a deep pot to 180ยบ C.
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5
Dredge the chicken pieces in the seasoned flour and refrigerated for 30 min. to rest. Carefully deep-fry the pieces, four to five pieces at a time for 3 to 5 minutes.
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6
Remove from the hot oil, using a slotted spoon and drain on a paper towel-lined plate.
