Chilli Chicken Pakoras - Hakka style

Boneless Chicken is marinated in salt and pepper, chilli paste, light and dark soya sauce, vinegar, julienne of garlic and ginger and sliced chillies. This is left to marinate overnight if possible to get the best flavour. The next day green peppers, shallots and coriander is added to the chicken. A batter is prepared by mixing corn starch all purpose flour, baking powder salt with water. The marinated chicken, green peppers, onion and coriander is dropped into the batter and then into the hot oil and allow the chicken to cook before removing and draining on kitchen towels.