100grams boneless chicken breast,cut into small cubes 1/2 tsp salt 1/2 tsp black pepper powder 1/2 tsp red chili powder 1/2 tsp garlic ginger paste 1 tsp soya sauce 1 tsp lemon juice 2 tbsp oil
100Grm Mozzarella Chesse 1 tbsp mayonaise n ketchup frozen paratha (we use ready made
Marinate the chicken with salt,pepper,chili,ginger garlic paste,soya sauce and lemon juice for 1 hour. Heat the oil in a pan.Put the chicken in it n cook in a medium to low plame until all the water dries n chicken is tender. Place the frying pan on low flame .Put the paratha on fry pan when the paratha start to defrost, add chicken mix in half of the paratha n drizzle ketchup n mayonaise on it.Now fold the paratha into half n cook for couple of minutes on low flame until the golden color comes out then flip the paratha and cook the other side.
500 grams boneless chicken breast,cut into strips 1 tsp salt 1/2tsp black pepper powder 1/2tsp red chili powder 1 tsp garlic paste 1 tsp ginger paste 1 tsp soya sauce 1 tsp lemon juice 1 egg beaten 2-3 tbsp cornflour or cornstarch 10-15 spring roll wraps,cut into long thin strips
Marinate the chicken with salt,pepper,chili,ginger,garlic,soya sauce and lemon juice for at least 2 -3 hours.This is to ensure the chicken remains moist and tender.
After the chicken has marinated sufficiently,and corn flour and beaten egg to it and mix well to ensure every piece of chicken is well coated with the batter that forms.This is what will help the threads to stick to each piece of chicken.Now wrap each strip with the threads.Set aside on a plate while you heat up some oil.
deep fry over medium heat until the threads are golden and the chicken is cooked through.This should take roughly 3-4 minutes per batch,do not crowd the oil and do not tempted to over-cook as that will naturally toughen the chicken.
Remove on to paper towel to drain away any excess oil.Serve hot and crunchy with a dip of your choice.