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Crispy Thread Chicken
Preparation Time : 180
Cook Time : 10
Total Time : 190
250 gms boneless chicken 1 tsp ginger garlic paste 1/4 tsp black Pepper 1 tbsp vinegar 2 tbsp soya sauce 2-3 tbsp chilly sauce 2-3 tbsp cornflour 2 tbsp schezwan sauce 1 egg Boiled Noddles or samosa pattis or sheets Salt Oil for frying
Clean , wash and chop chicken boneless into long strips and marinate with salt , black pepper powder , schezwan sauce , ginger garlic paste , red chilly sauce , vinegar , soya sauce, egg for 2-3 hours or over night. Heat oil in kadhai , once the oil is hot slow down the gas flame . Add cornflour to the marinated chicken , mix everything well , adjust the sauces if needed and roll each piece into boiled noddles . Slowly place the rolled chicken piece in oil , take another marinated chicken piece and roll in boiled noddles and place in hot oil. Fry few at a time in batches on medium flame until the chicken is done and noddles turns golden in color. Drain on an absorbent paper , repeat the process for all the marinated chicken pieces. Serve hot with schezwan sauce or any other kind of sauce you like. Note– U can use samosa pattis or sheet instead of boiled noddles. How to make samosa strips_ Hold the samosa patti , horizontally ( assuming it to be long portion ) , now with the help of scissors chop the pattis vertically, the short portion into thin strips . Continue this process for rest of the pattis. ( Take quantity according to your requirement ) Now separate those small thin pattis and use for thread chicken as threads. You can use frozen samosa pattis too.
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