Chicken Hot Shots

Steam the chicken pieces with oil (1 tb spoon) + Chinese salt + garlic cloves (4 to 5) + vinegar (2 tb spoon) + salt (to taste) + white pepper (1 teaspoon.Marinate for 2 hour

Make mixture in bowl with eggs + chille sauce (1 tb spoon) + Soya sauce (1 tb spoon) + white pepper (1 teaspoon) + black pepper ( teaspoon) + mustard paste (more than teaspoon) + Maida (4 tb spoon) + corn flour (4 tb spoon) + chicken cubes.

If this mixture becomes too thick then 2 to 3 tb spoon of milk can be added.

Coat the steamed chicken pieces with this mixture, deep fry and serve.