For Flour Coating: Take a shallow bowl, add plain flour, corn flour, salt, black pepper, white pepper, paprika powder and chicken powder mix well.
Take another bowl add eggs and milk and give it a quick whisk.
For Chicken Marinate: Take a bowl, add chicken cubes, salt, black pepper, white pepper, onion powder, garlic powder, dry Parsley, chicken powder, paprika and meat tenderizer; mix well and keep aside for 30 minutes.
(If u don’t get onion powder and dry parsley don’t bother about it. You can skip it).
(If you want your chick hot shots more spicy u can add 1-2 tbsp hot chili sauce according to your taste)
For Coating and Frying: Take a chicken cube, coat it in season flour, dip it into the milk egg mixture and then roll it in the bread crumbs.
Now dip it back into the egg mixture and again roll it in the bread crumbs.
Do these steps with all chicken cubes.
Heat oil and fry these coated chicken pieces till golden brown.
Serve with sauce.
For Arabian Rice: Soak rice in a bowl for 15 minutes.
Boil the rice with star anise, cloves, black pepper.
After boiling, divide the rice into 2 portions.
Add yellow food color in one portion.
Take olive oil add chopped onions, chicken and capsicum. Saute it.
Add chicken stock, boiled rice, salt, black pepper, chicken powder.
Mix it well.
Assembling: First put the rice onto a tray, then add the chicken hotshots and sprinkle the sweet chili sauce.
Tips: Fry it in a heavy pan.
You can use presser cooker but don’t pressure it.
Just put the lid on for steam, without putting the weight on the nozzle. It can be dangerous.
When the ghee/oil is properly heated, add the chicken pieces, cover it with the lid without weight and leave it for 2 minutes on slow flame.
Use thigh and leg pieces of chicken because it remains juicy and soft after frying but breast becomes dry.
I prefer ghee for frying because it gives real Kfc's taste.
But don’t worry you can cook it in oil as well.