It’s an appetizer made from the middle segments of chicken wings. The middle segment has one of the two bones removed, and the flesh on the segments is pushed to one end of the bone. These are then coated with a spicy red batter and deep fried. It is a popular item in Indo Chinese cuisine, served with Szechuan sauce.


• Chicken Wings - 10 nos
• Kashmiri Red Chilly Powder - 2 tbsp
• Soya Sauce - 1 tbsp
• Spring Onion - 3 tbsp, finely chopped
• Ginger Garlic paste - 2 tbsp
• Green Chilly - 2 nos, finely chopped
• Garam Masala Powder - ¼ tsp
• Black Pepper Powder - ½ tsp
• Vinegar - 1 tsp
• Egg - 2 nos
• Oil - 5 tbsp + for deep frying
• Corn Flour - 4 tbsp
• All Purpose Flour - 4 tbsp
• Salt - as required


• Break each chicken wing into two parts at the joint.
• Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out.
• Mix together, 1 tbsp Red Chilly powder, Soya Sauce, chopped Spring Onion, Ginger-Garlic paste, chopped Green Chillies, Black Pepper powder, Garam Masala powder, little Salt and Vinegar and apply to each chicken piece. Keep these marinated chicken pieces in the refrigerator for 2 hours.
• Next make a thick batter of All Purpose Flour, 1 tbsp Red Chilly powder, Corn Flour, Salt, Eggs, 5 tbsp Oil, Salt and keep aside for 30 minutes.
• Heat oil in a deep pan, dip each chicken pieces in the batter and deep fry them on medium heat to a light brown colour.
• Drain and serve with Manchurian or Sichuan sauce or Tomato sauce.

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