Author Notes
This is our family favorite... we usually serve it with riced potatoes, peas, ketchup or tomato chutney. —nykavi
Ingredients
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2 pounds
boneless chicken thighs
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4 teaspoons
soy sauce
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4 teaspoons
red wine vinegar
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6 cloves
garlic
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2 coins
ginger
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4
green chillies, serrano or jalapeno
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1 tablespoon
black pepper, freshly ground
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1 cup
cilantro
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breadcrumbs
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2
eggs
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1/2 cup
canola oil
Directions
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Wash and clean chicken thighs. Cut each thigh into 2 pieces.
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Put the soy sauce, vinegar, garlic ginger,green chillies( sliced), black pepper and cilantro in a blender and grind for 2 minutes until all the ingredients form a paste.
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Mix the chicken pieces and the green paste and marinate in a non- reactive dish for 6 to 8 hours. Ideally marinating the chicken overnight gets the best flavor.
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let the chicken come to room temperature before breading . Break the eggs in a shallow bowl and beat well. Dip the chicken pieces in egg and then coat with breadcrumbs. I usually finish breading all before I fry them
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Heat oil in a non stick pan, starting with 2 Tablespoons. Add the chicken to the hot oil taking care not to crowd the pan. Fry for 3 minutes on a medium flame till light brown. Flip and fry the other side too.
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The chops could be kept warm in a 275 degree oven for up to 15 minutes. But they are best served just after frying . We serve them with riced potatoes, peas and ketchup. Homemade tomato chutney is a popular side too.
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