Empty My Fridge
Crispy Chicken Strips/Tenders with Hot Mayo Sauce
Ingredients
- Mayonnaise⅓ cups
- Mustard · paste2 tbsp
- Sriracha sauce2 tbsp
- Saltto taste
- Lal mirch powder 1 tsp orto taste
- Sirka1 tbsp
- Chili oil1 tbsp
- Water 2 tbs oras needed
- Chicken · boneless500 g
- Adrak lehsan paste1 tsp
- Sugar½ tsp
- Zeera powder1 tsp
- Chicken stock · powder1 tsp
- Kali mirch powder½ tsp
- Hot sauce2 tbsp
- Anda1
- Tortilla chips40 g
- Refined flour¾ cups
- Cornstarch¾ cups
- Vegetable oil
Instructions
- Make the hot mayo: whisk mayonnaise, mustard paste, sriracha, pink salt, red chilli powder, vinegar, chilli oil and water until smooth.
- In a bowl, mix chicken strips with ginger garlic paste, mustard paste, pink salt, red chilli powder, sugar, cumin powder, chicken powder, black pepper powder, hot sauce and egg. Cover and marinate 30 minutes.
- Grind the nacho chips finely.
- In a bowl, mix the flour, cornflour and ground chips.
- Dip the marinated chicken in water, coat it in the dry flour mixture, dip it in water again, then coat it once more in the dry mixture.
- Lay the breaded strips in a single layer on a tray and freeze overnight. Once frozen, move to a zip-lock bag and freeze for up to one month.
- Heat oil to 140–160°C in a wok. Fry over medium heat until golden and crisp.
- Serve with the hot mayo sauce.
Summarized from Food Fusion's video. Watch it for the details.
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