INGREDIENTS:
- 500 Gms Chicken pieces (Preferably chicken wings)
- 2 Cups Mirinda or Fanta (You can also use Orange juice instead)
- 1 Tsp Black pepper powder
- 2” Ginger – Finely Chopped
- 15-20 Cloves Garlic - Finely Chopped
- 2 Dry Red Chillies
- 1 Tbsp Soya Sauce
- Refined Oil
- 2/3 Cup Cornflour
- Salt to Taste
INSTRUCTIONS:
- Marinate the Chicken pieces with Salt, Black Pepper, Ginger and half of the chopped Garlic for 30 mins.
- Coat the Chicken pieces evenly with cornflour. Ensure that the pieces are coated completely.
- Heat Oil in a Wok for deep frying. When it just reaches smoking point, reduce the flame to the lowest point and slowly add in the coated chicken pieces.
- Deep fry the chicken pieces on low flame for approximately 10 -12 minutes or till light golden brown in color. (First Frying)
- Take out the pieces with the help of a tong and put in a strainer to drain the excessive oil.
- Re-fry the Chicken pieces, but this time on high flame for about 5 minutes or till the pieces are dark golden brown. Double frying the chicken pieces ensures that they are crunchier and stay crunchy even after a day.
- Take out the pieces with the help of a tong and put in a strainer to drain the excessive oil.
- For the sauce, take a pan and add 1 Tsp Oil.
- Add the remaining garlic pieces and Red Chillies and fry for about a minute.
- Now add 2 Cups Mirinda and continue to cook on medium flame till the Mirinda begins to thicken.
- Add the Soya sauce and the Chicken pieces and stir to coat the chicken pieces evenly with the sauce.
- Continue to cook till the excess liquid dries out and you are left with crunchy chicken pieces evenly coated with thick sauce.
- Serve Hot and Enjoy.
Source: Giggling Spoons
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