Prepare the yeast mixture by missing yeast and warm water. In a bowl, add flour, salt, sugar, water, and yeast mixture. Mix with a chopstick till flakey, and knead until it forms into a ball. Let it rise before moving to the next step. Let it rest by covering with a damp cloth for 1 hour or until the size has doubled.. For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs.
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Step 1 - Marinate the chicken. Mix the yogurt, cooking oil, lemon, garlic paste, ginger paste and all the spices and make a smooth paste. If you want to add in the food coloring or beetroot powder, mix that in at this time as well. Add all the chicken tenderloins to the marinade, cover and place in the fridge.. Preheat oven to 400F/200C. Coat the chicken in the cornstarch and season chicken with a salt and pepper. Heat 1 tablespoon of oil over medium-high heat in a large frying pan. Brown the chicken on all sides. Remove from the pan and place the chicken in a baking dish and bake for 15 minutes.
