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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 12 No. Chicken wings Each chicken wing is cut to two pieces
- 1 cup All purpose Flour
- Salt
- 3 cups Canola oil
- 2 No. corn Boil them and cut to halves
- 2 No. Beetroot Medium size, thinly sliced
- 2 No. Onion Medium size, cut to cubes
- 1 No. Yellow bell pepper Thinly sliced
- 1 No. Green Bell pepper cut to cubes
- 5-6 No. Garlic cloves mashed
- 1 tbsp Soya sauce
- 2 tbsp Ketchup
- 2 tbsp Hot Sauce
- 1/4 tsp Turmeric Powder
- 1/2 tsp Red chili powder
- 2 tsp Ginger paste
- 1 tbsp Onion powder
- 2 cups Boiled Rice
Ingredients
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Instructions
- Make slits in the chicken wings
- Add in All purpose flour and little salt and shake the wings so there isn't excess flour on the wings
- Add Canola Oil to a pan. Fry the wings till golden brown
- Take them out on a kitchen towel so it absorbs excess oil.
- Add little olive oil to a pan and turn the boiled corn around to add a little crunch to it.
- Add in the thinly sliced beetroot and bell pepper. Saute for 5-7 minutes and keep aside.
- Add Garlic cloves to the pan and saute till they turn light brown.
- Add in the onions and green bell pepper.
- Mix in Turmeric powder, Onion powder, salt and Red chili powder.
- Add in Ginger paste, Soya sauce, Ketchup and hot sauce to the dry powders and mix well. Add in half a cup of water.
- Add all the sauces to the bell pepper and onions.
- Add the Chicken wings as well and mix well.
- Serve on a bed of Rice with corn, beetroot and Yellow bell pepper.