Home-made KFC

1 whole chicken around 1100 g cut into 8 pieces

2 cups cold water

4 tbs garlic Powder

4 tbs chili powder

Salt and pepper

2 tbs lemon juice or vinegar

2 cups pain flour with a pinch of salt and garlic powder

Rice

cubes Chicken breast

1 finely chopped onion

1 teas spoon ginger

2 tbs barbecue sauce

2 tbs Worcestershire sauce

6 tbs ketchup

4 tbs soya sauce

1 chicken or vegetable stock

Salt and pepper

1 tsp mustard

1 cup washed and rinsed rice

2 tbs oil

Coleslaw salad

Sweet heart cabbage (the inner part) or normal white cabbage

1 grated carrot

1/2 cup mayonnaise

1 tea spoon honey

Salt and pepper

1 teaspoon vinegar

After washing it well, marinate the chicken into a mix of cold water, chili powder,salt,pepper,vinegar or lemon and garlic powder for 3 hours. For better results marinate it for 24 hours.

Put the flour in a deep bowl and coat the chicken with the flour for 10 times(flip it and shake it off the excess flour.

Fry it in a deep fryer at 170 degrees for 3 minutes then lower to 160 degrees for 10 minutes and cover. Then for 2 more minutes at 180 degrees.

For the rice, heat the oil in a pot for a couple of minutes. add the onion and garlic untill soften. Then add chicken cubes and a cube of vegetable stock.

Prepare a mix of barbecues sauce,soya sauce, Worcestershire sauce,ketchup and ginger powder. Add the mix to the onions.

Add 1 1/2 cups of water then add the sauce mixture. When boiling add the rice. Bring to simmer then turn the heat down to low and cook for 15 minutes more.

For the salad, add all the ingredients and combine them well. Put it in the fridge for 2 hours then serve.