Directions
In a bowl add chicken, National salt, National Red Chilli powder, ginger and garlic paste, National Vinegar, National Hot Sauce, mustard powder, and National Black Pepper Powder.
Mix well, cover, and keep aside for 1 hour.
To make the batter, sieve plain flour, add National Corn flour, National Salt, National Red Chilli Powder, and baking powder.
Mix with a spoon, then add National Hot Sauce, and milk, and mix well.
For coating, sieve plain flour, and garlic powder and mix well.
Heat oil for frying.
Now dip chicken strips in the batter, and roll in the coating. (at this stage you can freeze them)
Place the chicken in hot oil and fry it till golden and it floats to the top, then put it on a paper towel to remove extra oil.