Clean and wash chicken thoroughly and make deep cuts.
Mix flour with corn flour, salt, garlic, red chili, black pepper, cumin and coriander.
In one half of the flour mixture, add enough cold water to make thick paste.
Keep the remaining dry flour aside for later use.
Dip chicken pieces in the flour paste and refrigerate for 4-6 hours.
Then roll the pieces in the dry flour and refrigerate again for 10-15 minutes.
In a wok, heat cooking oil on medium heat for 4-5 minutes.
Fry the chicken pieces on high heat until golden.
Serve with French fries, coleslaw and ketchup.
To make the coleslaw, mix 1 cup mayonnaise with 1 1/2 cup of finely chopped cabbage.