In a bowl, mix all the ingredients together for the chori. Form into balls and place into 4x4 inch wax papers and roll into a log.
Repeat procedure until you finished rolling the whole batch, place everything in the tray and let set in the chiller for 1 hour or a day before frying, to get the best results.
When you are ready to fry, heat the oil in a pan on medium to high heat. Place chicken inasal chori in the pan, sear both sides for about 3 - 5 minutes then lower heat to fully cook through.
Serve with fried rice, atchara, and egg.