I am not  a fan of  “deep frying” food but I do enjoy crispy crunchy spicy pieces of morsels from time to time. I prefer pan-fried food to deep fried. Today’s spicy chicken chops has achieve what I like by just pan frying the chicken chops in grapeseed oil.
Most importantly is the batter. Some cook shows or recipes suggest coating the food with cornflour and deep frying them but I prefer to coat them in rice flour instead. Rice flour has more crunch to it, maybe it also has something to do with humidity. In cold and dry weathered countries probably cornflour may work but I don’t seem to be able to achieve the texture here where humidity is high.
This is a recipe worth trying, my family certainly loved it.