Hot Shots

Description

How to Make Chicken Hot Shots

Prepare the Chicken Mixture:

• In a bowl, mix:
  • Boneless chicken (500g, cut into small cubes)
  • Garlic paste (1 tsp)
  • Salt (1 tsp, or to taste)
  • Black pepper (½ tsp)
  • Red chili flakes (1 tsp, for spice)
  • Paprika (½ tsp, for color and flavor)
  • Soy sauce (1 tsp)
  • Hot sauce (1 tbsp, for extra heat)
  • Lemon juice (1 tbsp)
  • Cornflour (2 tbsp, for crispiness)
  • All-purpose flour (2 tbsp, for coating)
  • Egg (1, beaten, for binding)
• Mix well and marinate for 20–30 minutes.

Prepare the Coating:

• In a separate bowl, mix:
  • Breadcrumbs (1 cup, for coating)
  • A pinch of salt and red chili powder (for extra flavor)

Coat the Chicken:

• Take each marinated chicken piece, dip it in breadcrumbs, and press gently to coat well.
• Let the coated pieces rest for 10 minutes for better crunch.

Fry or Bake:

• Fried: Heat oil in a deep pan and fry on medium heat until golden brown and crispy (about 4–5 minutes per batch).
• Baked: Preheat oven to 200°C (400°F), place hot shots on a baking tray, brush with oil, and bake for 15–18 minutes, flipping halfway.
• Air-Fried: Cook at 180°C (350°F) for 10–12 minutes, shaking halfway.

Enjoy!

Serve hot with garlic mayo, spicy ketchup, or chili garlic sauce. Perfect for snacking, Iftar, or tea-time!