Ingredients:
· 1 chicken breast, cut in strips
· 2tbsp ketchup
· 2tbsp lemon juice
· 1tbsp garlic paste
· 1tbsp red chilli flakes
· ½ tbsp red chilli powder, adjust heat to taste
· ½ tbsp soy sauce
· 1tsp cumin powder
· ½ tsp black pepper powder
· ¼ tsp baking powder
· ½ tsp salt or to taste

For flour coating:
· ½ cup cornflour
· 1/3 cup plain flour
· ¼ tsp salt
· ½ tsp red chilli powder
· ½ tsp oregano, optional

For cornflakes coating:
· 2 eggs
· ¼ teaspoon red chilli powder
· ¼ teaspoon salt
· 3 cups cornflakes, crushed

Method:
In a bowl mix chicken with ketchup, lemon juice and all the spices to marinate. Set aside for 30 minutes or overnight in fridge. In a bowl, mix ingredient for coating and set aside. In another bowl, beat egg with salt and red chilli set aside. In another plate, keep crushed cornflakes for coating. First coat all chicken strips with flour mixture. Then dip each strip in egg mixture and coat with crushed cornflakes.
When all chicken are coated, in a wok deep fry them in small batches on medium heat for 4 minutes or until golden and crispy. Place coated chicken strip on baking tray. Spray gently with little oil. Bake in pre-heated often at 180oC for 10 minutes.