6 pieces chicken
1 tbsp. each, ginger and garlic paste
1/4 cup vinegar
1 tsp. black pepper
1 tsp. cayenne pepper
2 tbsp. mustard
1 tsp. salt
1 egg
1/2 cup moong dal powder
1 cup water
2 tbsp. cornstarch
1 cup cooking oil

Boil chicken with salt until tender. In a mixing bowl, combine ginger, garlic, vinegar, black pepper, cayenne, and mustard. Dip chicken pieces into it and refrigerate 1 hour.

In another bowl, beat egg and mix in moong dal powder, water, and corn starch. Dip chicken pieces into batter and deep-fry in hot oil until brown.

Serve hot with fries. Kids will love it!