Barbecue-sauce Chicken

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1. Marinate the chicken pieces with one tsp of salt, pepper, ginger powder, garlic powder, paprika, cornflour and one tbs of all purpose flour; leave it for about two hours. Boil potatoes as per your need with handful of peas, peel the potatoes and mash them for the mashed potato side.

2. For the salad cook pieces of sliced carrots, baby corn, capsicum and cabbage in olive oil. Add a tbs of vinegar, one tsp of salt and one tsp of pepper. Toss till the veggies tenderize but are still crunchy. You can sprinkle a few drops of lime on them.

3. Fry the chicken pieces in a covered pan (the oil has to be more than that used for stir fry but less than that used for deep fry) with medium flame for 20 minutes till the chicken gets cooked. For the barbecue sauce add two tbs of red sweet chilli sauce, two tbs of green chilly sauce, 3-4 tbs of tomato ketchup, one tbs of soy sauce, a pinch of salt and chilli flakes along with finely chopped garlic(just a little).

4. Put the sauce on top of the chicken, add a tbs of honey and toss it for two mins. You can sprinkle some white sesame seeds on top.

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