Ingredients:
Prepare Hot Mayo Sauce:
-Mayonnaise ⅓ Cup
-Mustard paste 1 tbs
-Sriracha sauce 2 tbs
-Iodized Himalayan pink salt 1 pinch or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Sirka (Vinegar) 1 tbs
-Chilli oil 1 tbs
-Water 2 tbs or as required
Prepare Crispy Chicken Strips/ Tenders:
-Boneless chicken strips 500g
-Adrak lehsan paste (Ginger garlic paste) 1 tsp
-Mustard paste 1 tbs
-Iodized Himalayan pink salt ½ tsp or to taste
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Sugar powdered ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Chicken powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Hot sauce 2 tbs
-Anda (Egg) 1
-Nachos chips 40g
-Maida (All-purpose flour) ¾ Cup
-Cornflour ¾ Cup
-Water 2 Cups or as required
-Cooking oil for frying
Directions:
Prepared Hot Mayo Sauce:
-In a bowl,add mayonnaise,mustard paste,sriracha sauce,pink salt,red chilli powder,vinegar,chilli oil, water & whisk well.Hot mayo sauce is ready!
Prepare Crispy Chicken Strips/ Tenders:
-In a bowl,add chicken,ginger garlic paste,mustard paste,pink salt,red chilli powder,sugar,cumin powder, chicken powder,black pepper powder,hot sauce,egg & mix well,cover & marinate for 30 minutes.
-In a grinder,add nachos & grind well.
-In a bowl,add all-purpose flour,cornflour,ground chips & mix well.
-In another bowl, add water & coat chicken with dry flour mixture then dip into water then again coat with dry flour mixture.
-After breading the chicken strips, arrange them in a single layer on a tray & freeze them overnight. Once frozen, transfer to a zip lock bag & store them in the freezer for up to one month.
-In a wok,heat cooking oil (140°C-160°C) & fry on medium flame until golden & crispy.
-Serve with prepared hot mayo sauce!
