Thoroughly wash the jalapeños dry them on a tissue paper.

Put one minor cut on it with a knife and take out the seeds with the knife. Please dont use your fingers.

In a bowl, add vinegar and dip the jalapeños in it one by one for,15 min.

Cut the boneless chicken into long thin strips.

Take a pan add oil 2 tbsp and saute the chicken strips.

Add salt, pepper, ginger garlic paste, red chilli flakes.

Saute on high flame till their colour change and they r cooked will take hardly 5 minutes.

Instead of this fried chicken strips you can also use simple boiled shredded chicken.

Take out the jalapeños from the vinegar mixture and dry them properly.

Open the cut with your fingers and fill them with shredded chicken and cheese slices.

Dip the jalapenos in the cornflour/flour first, then the beaten egg and now do the coating of breadcrumbs.

Again dip it in the egg and lastly coat it again with bread crumbs to lock cheese and chicken inside properly, so you are doing double coating.

You can instently deep fry them in hot oil or for best results keep it in fridge for 1 to 2 hours or keep in freezer for half an hour and then deep fry.

Heat oil in a wok and fry it on medium heat. Also use only a TONG To turn the sides.

Youngs red chilli mayonnaise/or plain mayyonaise 1/2 cup
Mustard paste 1/2 tsp
Ketchup 1/2 tsp
Garlic powder 1/2 tsp

Mix all together and the dip sauce is ready!!

1/2 cup mayo plain
2 tbsps nandos hot peri peri sauce garlic flavour
1tsp mustard paste

Mix together all the ingredients and your dip is ready