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Chicken Fingers
Chicken Fingers - this snack has a little bit of an Indian touch, but still has the original chicken finger taste. The recipe shows you how to have crispy chicken fingers. Kids love this and adults cannot resist. The plate will be gone in no time.
Preparation Time: 15 Minutes
Cooking Time: 30 minutes
Serving: 2 to 3 persons
Chicken Breast 1/2 pound or 250 gms
Chicken cut into strips
Rice Flour 1 Cup
Corn Starch 1/4 cup
Baking Powder 1 Table Spoon
Salt 1 teaspoon - taste
White Vinegar 1/3 cup
Sugar 1/2 cup
Water 1 Cup
Corn Starch 1 teaspoon
Ketchup 1/4 cup
Red Chilli Powder 1 teaspoon
Cumin Powder 1 teaspoon
Batter for frying - In a bowl mix Rice flour, corn starch, baking powder, salt, red chilli powder and cumin powder.  Add i cup of water to make a thick batter.  Add a little bit more water to make a consistent batter.  Check video.

Use any oil to fry the chicken fingers.  Dip the chicken fingers in the batter and fry.  Fry for 2 to 3 minutes and take the fried chicken finger out and lay on a paper towel to rest.

While the fried chicken is resting, in a pot boil water, add sugar, vinegar and ketchup and bring to boil.  Add cold water to the starch and add the liquid to the boiling pot slowly.
The sweet and sour sauce will start to thicken.  Check for consistency and turn off the heat.  Let the sauce rest.

Heat the oil and re fry the chicken fingers after dipping again in the batter.  This time fry for another 2 to 3 minutes.  The chicken finger should have a crispy texture and turn into gold color.  This means that they are ready.

Serve hot with the sweet and sour sauce.  Enjoy.

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