Crispy Indo-Chinese Chicken Strips

Ingredients

• Chicken - 1/2 kg
• Buttermilk - 1/2 cup
• Egg - 1 whole
• Corn flour - 1 tbsp
• All-purpose flour or maida - 1 tbsp
• Ginger-garlic paste - 1 tbsp
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Turmeric powder - 1 tsp
• Pepper powder - 1 tsp
• Red chili powder - 1 tsp
• Garam masala - 1/2 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Soy sauce - 1 tbsp
• Green chilies - 2 whole
• Coriander leaves - 1 tbsp
• Mint leaves
• Curry leaves
• Lemon juice - 1 tsp
• Salt to taste
• Oil
• Water - 1 tbsp

Instructions

1. 1Trim and cut the chicken into long strips and place them in a bowl; pour over the buttermilk, add salt, toss to coat, and marinate for 2-3 hours so the meat tenderizes and soaks up flavor.
2. 2Transfer the chicken to a second bowl and add the corn flour, all-purpose flour or maida, 1 tablespoon ginger-garlic paste, 1/4 teaspoon turmeric powder, pepper powder, and the egg (beat the egg lightly before adding); mix until each strip is evenly coated and let the pieces rest for 3 hours so the coating adheres.
3. 3Heat enough oil in a wide pan for shallow frying and, when the oil is hot, fry the chicken strips in batches until they are brown and crisp; transfer to a paper towel-lined plate to drain.
4. 4Wipe out most of the frying oil from the pan, leaving about 1 tablespoon, then heat the pan and sauté 1 teaspoon ginger-garlic paste until the raw smell disappears and the aroma is fragrant.
5. 5Add 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon coriander powder, and 1/2 teaspoon cumin powder to the pan and cook the spices briefly until they bloom and smell toasty.
6. 6Pour in the soy sauce and stir to combine so the sauce becomes glossy and coats the spices.
7. 7Add the coriander leaves, mint leaves, curry leaves, and the fried chicken strips to the pan, then toss everything together so the chicken picks up the sauce and herbs.
8. 8Stir in the lemon juice and 1 tablespoon water, mix well, and continue to stir and roast the chicken until the sauce reduces and the pieces are nearly dry and well coated.
9. 9Taste and adjust salt if needed, then transfer to a serving plate and serve as a hot starter.