STEPS OF COOKING
- Mix 2 tbsp. lemon juice and 1tsp of Shan salt and rub all over 1 ½ kg, 8 large portions, ashed & drained chicken pieces. Cover and marinate for at least 3-4 hours.
- Coat chicken pieces in 1 packet Shan chicken broast mix and keep it in fridge for 15 minutes. Before frying again coat the chicken pieces in remaining broast mix.
- Heat 3 cups (500ml) oil and fry chicken pieces to a crisp golden color.
SERVING SUGGESTION
Serve hot with Shan Tamarind chutney/Tomato Ketchup.
Serve 6 - 8 Persons
