I made this dish as an entrée for a celebration some years in the past, but then nearly forgot about it. Needless to say, it became an actual hit amongst my guests in particular children. But I disregarded the sauce as I wasn’t positive whether or not my visitors will adore it or no longer. I got here throughout this recipe once more whilst searching for a finger food recipe, and decided to present it a move all over again, this time with the sauce. And the coolest information – both fried chicken and sauce tastes scrumptious!!!!

1 kg chicken breast or thigh fillet, cut into medium-sized pieces
2 tbsp tomato sauce
2 tbsp sweet chili sauce
2 tbsp soy sauce
1 tsp freshly grated black pepper
1 tbsp garlic paste
1 tbsp ginger paste
½ cup of water
3 cups oil
2 cups breadcrumbs
1 whole egg, beaten
1½ cups plain flour
¼ tsp ground turmeric
A pinch of salt
2 tbsp cornflour
1/3 cup water

Add chicken pieces along with tomato sauce, sweet chili sauce, soy sauce, garlic paste, ginger paste, ground pepper, and water into a deep pan. Place it on the stove, cover with a lid, and let it come to a boil. Then turn down the heat to medium, and simmer until chicken is half-cooked. Check the seasoning, and add more salt if needed. Now you can remove chicken from the gravy and leave it to cool.
Meanwhile, mix cornflour and water together, and add it to the chicken gravy. Simmer until it thickens. Your sauce is ready.
Now make a smooth batter using the ingredients listed under “ingredients for batter”. Heat oil in a deep pan over high heat. (You can use a deep fryer instead). Dip the chicken pieces first in batter, and then roll in breadcrumbs. Deep fry until it turns golden brown in color.
Alternatively, you can bake these in the oven at 200 C / 400 F for 15-20 minutes.
Serve chicken with sauce and French fries.