Chicken tenders or Chicken fingers is a very popular snack in the US. It is served in restaurants, fast food outlets, food trucks, Chinese and Asian eateries as an appetizer or a main dish. I have tried this in so many different places. Every place has its own signature style of presenting Chicken fingers.
I have my own version of chicken tenders, the no bread version. It is lip smackingly delicious and tender. It can be served with chinese noodles, pastas or rice. If you remove the dry red chillies, you could also put it in a sandwich . The dish tastes good even after the first step is done, but if you really want a mouth watering variation go for the second as well as the third step.
What you need for the Marinade :
- 300 g Chicken strips
- Salt to taste
- 2 tsp. Ginger Garlic paste
- 1/4 tsp.Ajinimoto/Chinese salt ( optional )
- 1 tbsp. Plain flour
- 2 1/2 tbsp. Cornflour
- 1/4 tsp. yellow food color
- 1 egg
Marinate the chicken in salt and ginger garlic paste for at least four hours.If you want it really moist, you can add 2 tbsp. of yogurt while marinating. After four hours add the rest of the ingredients and keep in the fridge for half an hour. Deep fry.
What you need for the tempering :
- 1 tbsp.Butter
- 1 tsp. Cumin seeds
- 3 whole dry red chillies
- 2 tsp. garlic chopped
- 1 tsp. ginger finely chopped
- 2 green chillies finely chopped ( seeds tapped away)
- 2 tbsp. mint leaves
In a wok, melt the butter and add each of the ingredients one after the other in the same order. Add the fried chicken and toss well.
- 1/4 tsp. red chilli powder
- Pinch of Ajinimoto ( optional )
- 2-3 tsp. lemon juice
- 1 tbsp. fresh coriander leaves chopped
Add these seasonings to the tossed chicken. Serve hot.
I am taking this yummy starter to Angie’s Fiesta Friday 34. This week it is being co hosted by the very gracious Selma and Elaine It is the most happening party on the blogosphere. If you haven’t yet been there, come along with me and join the fun.…..