Crispy Thread Chicken |

Ingredients for Crispy Thread Chicken

250 Gms Boneless Chicken

½ Tsp Soya Sauce

2 Tsp White Vinegar

1 Tsp Ginger Garlic Paste

1 Tsp Kashmiri Chilli Powder

Little Salt

½ Tsp Black Pepper Powder

1 Packet Hakka Noodles

2 Tbsp Corn Flour

3 Tbsp Corn Flour

1 Egg White

Oil to Fry

Steps for Crispy Thread Chicken

For the marination, wash the boneless chicken in a thorough manner, rinse out the water completely and allow it to dry. Cut the chicken pieces into thin and long strips. â€¢ Add soya sauce, white vinegar, ginger garlic paste, kashmiri chilli powder, little salt and black pepper powder to the chicken. Mix well and set aside for about 30 minutes to 1 hour. â€¢ Note â€“ add salt in moderation since the soya sauce added has already salt present in it. â€¢ For thread preparation â€“ boil 1 packet of hakka noodles (these noodles are easily available in the market. You can also use store-bought thread noodles). â€¢ Rinse the noodles well and allow it to cool down. â€¢ Add 2 tbsp corn flour and mix it in such a way, that the noodles donâ€™t stick to each other. â€¢ For the final step â€“ add 3 tbsp corn flour powder and 1 egg white to the marinade. Combine it well. â€¢ Note â€“ use whole egg if your chicken is in larger quantity. You can also skip using egg as per preference. â€¢ Take handful of noodles and spread them on to a flat surface. Place a piece of marinated chicken in the centre of noodles and roll the noodles around the chicken. â€¢ Apply less pressure while wrapping noodles and make sure the noodles are fully wrapped on the noodles by pressing them slightly in between your palms. â€¢ Make rest of it in the same way and place each piece one by one into the pan, once the oil is heated up. â€¢ Since the chicken is tender, make sure to keep the flame low. â€¢ Keep flipping and fry them until golden brown. It will 7-8 minutes to fry them all. â€¢ Enjoy crispy thread chicken with tangy tomato ketchup.

Ingredients

250 Gms Boneless Chicken
½ Tsp Soya Sauce
2 Tsp White Vinegar
1 Tsp Ginger Garlic Paste
1 Tsp Kashmiri Chilli Powder
Little Salt
½ Tsp Black Pepper Powder
1 Packet Hakka Noodles
2 Tbsp Corn Flour
3 Tbsp Corn Flour
1 Egg White
Oil to Fry

Steps

For the marination, wash the boneless chicken in a thorough manner, rinse out the water completely and allow it to dry. Cut the chicken pieces into thin and long strips. â€¢ Add soya sauce, white vinegar, ginger garlic paste, kashmiri chilli powder, little salt and black pepper powder to the chicken. Mix well and set aside for about 30 minutes to 1 hour. â€¢ Note â€“ add salt in moderation since the soya sauce added has already salt present in it. â€¢ For thread preparation â€“ boil 1 packet of hakka noodles (these noodles are easily available in the market. You can also use store-bought thread noodles). â€¢ Rinse the noodles well and allow it to cool down. â€¢ Add 2 tbsp corn flour and mix it in such a way, that the noodles donâ€™t stick to each other. â€¢ For the final step â€“ add 3 tbsp corn flour powder and 1 egg white to the marinade. Combine it well. â€¢ Note â€“ use whole egg if your chicken is in larger quantity. You can also skip using egg as per preference. â€¢ Take handful of noodles and spread them on to a flat surface. Place a piece of marinated chicken in the centre of noodles and roll the noodles around the chicken. â€¢ Apply less pressure while wrapping noodles and make sure the noodles are fully wrapped on the noodles by pressing them slightly in between your palms. â€¢ Make rest of it in the same way and place each piece one by one into the pan, once the oil is heated up. â€¢ Since the chicken is tender, make sure to keep the flame low. â€¢ Keep flipping and fry them until golden brown. It will 7-8 minutes to fry them all. â€¢ Enjoy crispy thread chicken with tangy tomato ketchup.

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