1. Ingredients
    • 6–8 chicken pieces or boneless strips
    • 1 cup flour
    • ½ cup cornflour
    • 1 egg
    • ½ cup milk
    • 1 tsp salt
    • 1 tsp red chilli powder
    • 1 tsp paprika
    • 1 tsp garlic powder
    • ½ tsp black pepper
    • 1 tsp chicken powder
    • 1 tsp chilli flakes
    • 1 tbsp sesame seeds
    • Oil for frying
    Method
    1. Marinate: Mix chicken with salt, chilli powder, paprika, garlic powder, black pepper, chicken powder, egg and milk. Leave for 30 minutes.
    2. Prepare coating: Combine flour, cornflour, chilli flakes and sesame seeds.
    3. Coat: Roll each chicken piece in the flour mixture, pressing firmly. Dip lightly in the marinade and coat again for extra crispiness.
    4. Fry: Heat oil over medium heat. Fry chicken for 10–15 minutes, depending on thickness, until golden and fully cooked. The centre should reach 74°C (165°F).
    5. Serve: Sprinkle with extra chilli flakes, sesame seeds and chopped coriander.
    Quick dipping sauceMix 3 tbsp ketchup, 1 tbsp chilli sauce, 1 tsp soy sauce and 1 tsp honey. Serve alongside the crispy chicken.Tip: Keep the oil at medium heat so the coating becomes crunchy without burning before the chicken cooks through.