Memonikitchenwithshanu: Chinese n grill style crispy thread chicken I am sure people living in mumbai love this appetizer my little brother junaid is so fond of this chicken that I just cant explain his love for this epitome and my mother tried about zillion of recipes to.make this copycat Secret tip to get this same as they do marinate for 3 to 4 hours and cover with lots of samosa patti strips 500 gm boneless chicken (preferably breast pieces) 1 tbsp ginger garlic paste 2 tbsp red chilly paste 1 tsp red food colour 1 tbsp vinegar or lemon juice 1 1/2 tbsp maida (all purpose flour) Salt to taste Oil for frying Samosa Pattis (I use Switz and khushboo samosa pattis which are readily available in all general stores both are great) Method: Cut the chicken breast pieces into long strips around two inch long half inch wide. Wash and drain well. Squeeze with the palms of both hands to remove extra water. No water should remain in the chicken pieces. Place the chicken pieces in a bowl. Put salt, ginger garlic paste, chilly paste, red colour, vinegar in the bowl and mix it well. Keep the bowl containing chicken pieces in refrigerator for 4 to 5 hours so that the chicken pieces get properly marinated. On the other hand, take a plate and cut the samosa patties into long strip breadth wise. Thinner the strips the better will be the taste of the patties. Keep the cut samosa pattis in a plate, this will be used to coat the chicken pieces. After 4 to 5 hours remove the bowl from the refrigerator. Add maida to the bowl and mix it well. Now remove each chicken piece from the bowl and coat it with samosa pattis kept in the plate make sure pattus cover the chicken nicely and again keep in fridge for sometime and heat sufficient oil in a wok and deep fry the chicken until crisp and golden brown. After the pieces are deep fried, you can remove extra oil by placing them on tissue paper. Now the crispy thread chicken is ready for serving. Crispy thread chicken can be served schezwan sauce or any of the favourite sauce of choice. Note: This recipe can be made with paneer, prawns and fish also #ramzanrecipes #memonirecipes #bilkisfarooq #sanjarycookingclasses #memonikitchenwithshanu #foodporn #foodgasm