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Chicken Hotshots with Tangy Chili Sauce
Ingredients
Chicken Marinade
• 1 kg boneless chicken breast or thighs, cut into cubes (thighs will give results that are more moist)
• 1 cup yogurt
• 1 tablespoon Vinegar
• 1/2 teaspoon garlic paste
• 1/2 teaspoon ginger paste
• 1 teaspoon salt
• 1 teaspoon black pepper powder
• Red chilli powder to taste
• Paprika powder 1 tsp
Instructions
1. Pound the chicken breasts and cut into large chunks (4-6 chunks per breast). Using chicken thighs will result in more succulent hotshots.
2. In a bowl, mix yogurt and vinegar and keep aside for 5 minutes.
3. Grate ginger and garlic to a paste.
4. 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.

Coating
• 6 tbsp plain/all purpose flour
• 4 tbsp cornflour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon paprika powder
• 1/2 teaspoon chilli powder
• 2 egg, beaten with 2 tbsp milk
• oil for deep frying

Instructions
1. Take 2 bowls. In first bowl add the eggs with milk, in second bowl add the flour, corn flour, baking powder, salt, black pepper, paprika powder, and chili powder. Mix well.
2. Coat the chicken pieces in egg wash then flour mixture.
3. Deep fry on a medium flame for 3-4 minutes

Tangy Chili Sauce
• 4 tablespoons butter
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 4 teaspoons tomato paste
• 1.5 to 2 teaspoons chilli flakes
• 1 teaspoon black pepper powder
• 4 teaspoons sugar
• 4 tablespoons soy sauce
• 1/2 cup ketchup
• 1 cup water
• 2 tablespoons chilli sauce (optional)
• water as needed
Instructions
1. Saute ginger and garlic paste in butter until aromatic. Do not brown or burn.
2. Add remaining ingredients. Taste to adjust accordingly.
3. Add water to adjust the consistency and cover for 5 minutes until all infused properly.
4. Serve the hotshots with rice and sauce. Enjoy!