4 boneless chicken - breast cut into fingers
For The Marinade :
1 tbsp. tomato ketchup
1 tsp. mustard paste
1 tbsp. oyster soya sauce
1 tsp. chilli sauce
1 cube chicken stock
� tsp. red chilli flakes (optional)
1 tsp. ginger paste
� tsp. ajinomotto (optional)
1 green chillies deseeded and chopped
2 eggs - beaten
bread crumbs for coating
oil for deep frying
Mix all the ingredients for the marinade in a bowl. Add the chicken fingers and mix well.
Refrigerate for 2 hrs. Dip fingers in beaten egg and roll the chicken fingers in breadcrumbs.
Refrigerate again for 15 mins. Heat the oil. Deep fry chicken fingers on medium heat (3-4 mins.)
Till it is cooked and golden brown.