CHICKEN FINGERS TOOSED UP IN SAUCE
Wow this starter was something which we really relished.The sauce which coated the strips was the best part of the dish.The bitter and spicy combination added a lot to its flavour.Even though i had tried frying the strips withe egg maida batter ,this was the first time which i gave a quick twist to the recipe.The strips has to be fried up in low flame as the chicken is also uncooked,so it may take a few extra minutes to be done.Here i have used salted butter for the sauce,if you wish you can use unsalted butter and add a pinch of salt to the sauce.
I would just suggest all to go for a try as the materials are easily available back home and the sauce is also quite easy to make ,unlike the restaurant based sauces.This gave the taste of some dishes we had from a few chinese restaurants around.
Pepper powder 11/4teaspn
Ginger garlic paste 1/2teaspn
Egg 1no
Salt 3/4teaspn
Maida 1tbspn
Corn flour 1/2tbspn
Bread crumbs 1/2cup
Marinate the chicken strips with pepper,ginger garlic paste,beaten egg,salt etc.Let this rest for about half an hour.Then mix maida and corn flour in a bowl and tranfer them to the marinated chicken strip mix and refrigerate for about half an hour again.
In a plate put bread crumbs,take each chicken strip roll them in the bread crumbs and deep fry them untill its golden brown in colour.
When its done transfer them to a paper towel.
For the sauce
Butter 3tbspn
Chilli powder 1tbspn
Tomato sauce 2tbspn
In a wok put butter and let it melt,switch off the flame and immediately put chilli powder,and tomato sauce and stir again untill it gets well mixed up with the butter.Transfer the fried chicken strips to this sauce and toss well untill the sauce gets well coated with each of the chicken strips.
Serve them as a starter.
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