By Devi Poojari
Credited for their contribution to ‘Chindian’ style cuisine spreading all over India, this spicy and crunchy chilli chicken popcorn is perfect to enjoy with a cold beer on the side, during the summers.
1 egg white 2 teaspoons soy sauce 1 teaspoon cornflour 2 teaspoons ginger-garlic paste 2 green chillies, chopped ½ teaspoon baking soda Salt and pepper, to taste
250 grams chicken thighs, cubed ¼ cup rice flour ¼ cup cornflakes ½ teaspoon cornflour 1 teaspoon red chilli powder 2 teaspoons garlic powder 1 teaspoon baking powder ½ cup yoghurt, whisked 1 teaspoon flax seed powder Salt, to taste Oil, for frying
Whisk together all the ingredients of the marinade in a large bowl and add the cubed chicken pieces to it.
Leave it to marinate for a minimum of 5 hours or overnight.
Remove the chicken pieces from the marinade and set them on a paper towel to absorb any excess moisture.
Meanwhile, mix together the yoghurt, red chilli and garlic powder, baking powder and flax seed powder.
Season the mixture with salt and add the cornflour to combine.
Take the marinaded pieces of chicken and roll them in rice flour before dipping into the batter and coating with cornflakes.
Deep fry in hot oil until golden-brown and crispy. Serve hot with a spicy chilli sauce.
Image Credit: delish.com