Chicken fingers

Chicken fingers

4 chicken breasts (2“x ½“ strips)
Salt to taste
Pepper powder to taste
2 tbsp honey
1 tbsp soya sauce
1 tbsp vinegar
1 egg (whisked)
2 tbsp tomato ketchup
1 tsp refined flour (maida)
1 tsp cornstarch
½ cup corn flakes
Oil to deep fry

In a bowl, take the chicken strips and add salt, pepper powder, honey, soy sauce and vinegar and mix well. Add the egg and tomato ketchup. Add refined flour and cornstarch and mix. Let it stand for 10-15 minutes.

Crush the corn flakes and roll the chicken fingers in it till they are well coated. Heat sufficient oil in a kadai and deep-fry the chicken fingers till golden. Remove and drain onto an absorbent paper. Serve hot.