Tuesday, 5 March 2013

I would definitely agree that it’s not a unique recipe, however the sauce prepared along with this chicken is real unique. It taste great along with the sauce and it’s pretty easy as well. The key ingredient used here is the bread crumbs. The bread crumbs used here should be real soft, as using hard bread crumbs will turn the chicken so hard as well. I have given few step pictures for your better understanding.


  • Oil-To Deep Fry
  • Bread Crumbs- 2 Tspn
  • Corn flour powder (diluted)-1/4 Cup
For Baking Chicken:
  • Drumstick chicken pieces (Leg pieces)- 5
  • Ginger garlic paste-1 Tspn
  • Salt-To taste
  • Soya Sauce-1 Tspn
  • Chili Sauce- 1 Tspn
  • Vinegar- ½ Tspn
  • Tomato Sauce- 1 Tspn
  • Pepper Powder- 1 Tspn
  • Turmeric powder-1/4 Tspn
For Frying:
  • Maida- 1 Tspn
  • Egg- 1
  • Ginger garlic-1/2 Tspn
  • Pepper powder-1 Tspn
  • Turmeric powder-1/4 Tspn


Sauce Preparation:

  • In a pot, bake by adding all the items under “for baking chicken” list with little water and cook covered with a lid
  • After the chicken is baked well, separate the chicken and the left over water and keep both separate,
  • Heat the pan, add the left over baked water, when it starts boiling immediately stir adding the corn flour diluted so that it will it will starts thickening. Within few minutes after adding the corn flour diluted the sauce will be thick.
Frying Chicken:

  • In a bowl, mix all the items under “for frying” and dip the baked chicken into this as seen below.

  • Immediately coat the dipped chicken with breadcrumbs as seen.

  • Drop the coated chicken into the hot oil and deep fry. Flip both the sides, transfer to paper towel to remove excess oil if any.


"Do not bake the chicken uncovered as it will dry up the water and so no water will be left out for making sauce.

Start the dipping process only after the chicken gets cooled, else it may get smudged while making."

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