1 kg boneless chicken breast or thighs, cut into cubes (thighs will give results that are more moist)
2 cups yogurt
2 tablespoon Vinegar
1/2 teaspoon garlic paste
1/2 teaspoon ginger paste
1 teaspoon salt
1 teaspoon black pepper powder
1.5-2 teaspoons red chili powder
2 tablespoons lemon juice
2 teaspoons soy sauce
Instructions for Marination
Pound the chicken breasts and cut into large chunks (4-6 chunks per breast). Using chicken thighs will result in more succulent hotshots.
In a bowl, mix yogurt and vinegar and keep aside for 5 minutes.
Grate ginger and garlic to a paste.
Add this paste, salt, black pepper powder, chili powder, lemon juice and soya sauce to yogurt and keep in the refrigerator to marinate for an hour or preferably over night.
Other Ingredients
6 tbsp plain/all purpose flour
4 tbsp corn flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper powder
1/2 teaspoon paprika powder
1/2 teaspoon chili powder
1-2 cups breadcrumbs
2 eggs, beaten with 2 tbsp milk
oil for deep frying
Instructions for Coating
Take 3 bowls. In first bowl add the bread crumbs. In second bowl add the eggs with milk, in third bowl add the flour, corn flour, baking powder, salt, black pepper, paprika powder, and chili powder. Mix well.
Coat the chicken pieces in flour mixture, then egg wash and lastly in bread crumbs.
Deep fry on a medium flame for 3-4 minutes
Ingredients for Hotshots Dip
4 tablespoons butter
1 teaspoon ginger paste
1 teaspoon garlic paste
4 teaspoons tomato paste/puree
1.5 to 2 teaspoons chili flakes
1 teaspoon black pepper powder
4 teaspoons sugar
4 tablespoons soy sauce
1.5 cup ketchup/tomato sauce
2 tablespoons chilli sauce (optional)
water as needed
Instructions for Hotshots Dip
Saute ginger and garlic paste in butter until aromatic. Do not brown or burn.
Add remaining ingredients. Taste to adjust accordingly.
Add water to adjust the consistency and cover for 5 minutes until all infused properly.
Boneless chicken breast or thighs, cut into cubes 1 kg (thighs will give results that are more moist)
Yogurt 2 cups
Vinegar 2 tablespoons
Garlic paste 1/2 teaspoon
Ginger paste 1/2 teaspoon
Salt 1 teaspoon
Black pepper powder 1 teaspoon
Red chili powder 1.5-2 teaspoons
Lemon juice 2 tablespoons
Soy sauce 2 teaspoons
Other Ingredients
All purpose flour 6 tablespoons
Corn flour 4 tablespoons
Baking powder 1/2 teaspoon
Salt 1/2 teaspoon
Black pepper powder 1/2 teaspoon
Paprika powder 1/2 teaspoon
Chili powder 1/2 teaspoon
Breadcrumbs 1-2 cups
2 eggs, beaten with 2 tablespoons milk
Oil for deep frying
Ingredients for Hotshots Dip
Butter 4 tablespoons
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Tomato paste/puree 4 teaspoons
Chili flakes 1.5 to 2 teaspoons
Black pepper powder 1 teaspoon
Sugar 4 teaspoons
Soy sauce 4 tablespoons
Ketchup/tomato sauce 1.5 cup
Chili sauce 2 tablespoons (optional)
Water as needed
Instructions
Instructions for Marination
Pound the chicken breasts and cut into large chunks (4-6 chunks per breast). Using chicken thighs will result in more succulent hotshots.
In a bowl, mix yogurt and vinegar and keep aside for 5 minutes.
Grate ginger and garlic to a paste.
Add this paste, salt, black pepper powder, chili powder, lemon juice and soya sauce to yogurt and keep in the refrigerator to marinate for an hour or preferably over night.
Instructions for Coating
Take 3 bowls. In first bowl add the bread crumbs. In second bowl add the eggs with milk, in third bowl add the flour, corn flour, baking powder, salt, black pepper, paprika powder, and chili powder. Mix well.
Coat the chicken pieces in flour mixture, then egg wash and lastly in bread crumbs.
Deep fry on a medium flame for 3-4 minutes
Instructions for Hotshots Dip
Saute ginger and garlic paste in butter until aromatic. Do not brown or burn.
Add remaining ingredients. Taste to adjust accordingly.
Add water to adjust the consistency and cover for 5 minutes until all infused properly.
