Historical recipe by LinkUp. The original ingredient quantities and recipe are preserved. Clearly marked food-safety updates are current editorial additions.

Ingredients

  • Bone less Chicken I Kg, cut into small or medium thin strips, length wise,
  • (Breast portion) wash and drain well. Food-safety update: Do not rinse raw chicken; use disposable paper towels if drying is needed. USDA guidance.
  • Flour 4 tbsp
  • Evaporated milk 6-8 tbsp
  • Ginger paste 1 tbsp
  • Garlic paste 1 tbsp
  • Honey 2 tbsp
  • Tomato Ketchup 4 tbsp
  • Red chili powder 2 tbsp
  • Quick cooking oat meals 1 cup
  • Oil for deep frying
  • Cocoa powder 4 tbsp
  • Corn Flour 2 tbsp
  • Baking powder ¼ tbsp
  • (Mix corn flour with baking powder well and sift together)

Bone less Chicken Bites Method:

           Place all the ingredients (except oat meals and oil) in a large mixing bowl and mix gently until all of them merged well.

Cover and leave for some time to marinate in the refrigerator, probably for an hour. Then mix again finely and coat chicken strip nicely turn by turn in oat meals (already spread evenly with dry hands in a large try).
Now deep fry in batches in hot oil over medium or bit slow flame; fry them until they turned golden brown, crispy and cooked well.

Drain on absorbent paper, and then transfer into serving platter. Serve it with tomato ketchup and enjoy the crispy, crunchy and delicious chicken bites.

Food-safety update: Check the centre of the chicken with a food thermometer; it must reach 165°F (74°C). A golden coating alone does not confirm safe cooking. USDA cooking-temperature guidance.