Filter
Top Products
26
RECIPES
HONEY SESAME CHICKEN
Serves 4-6
INGREDIENTS
800g chicken breast fillet
1½ cups ice water
1 egg
¼ teaspoon salt
1 cup self raising flour
2/3 cup corn flour, plus extra for dusting
100g packet Vermicelli noodles
2 green onion, sliced for garnish.
Honey sauce
1 cup honey
L cup Shaoxing wine
2 tablespoons sesame seeds
2 green onions, finely sliced
METHOD
1. Fill deep fryer with 4 litres of oil. Preheat
to 180°C.
2. Slice chicken into 5mm thin strips,
cutting across the grain.
3. Combine water, egg and salt and whisk
together in a jug. Sift flours into a bowl
and slowly whisk in egg and water
mixture to form a smooth batter.
4. Working with small batches of chicken
at a time, dust chicken in corn flour
lightly and then dip into prepared batter.
5. Preheat oven 150°C.
6. With basket in lowered position,
use tongs to lower chicken pieces
individually into the hot oil. You should
only do about 8-10 strips at a time. Cook
approximately 2-3 minutes or until a
golden colour and batter is crisp.. Drain
on paper towel lined tray and place in
the oven to keep warm. Repeat with
remaining chicken and batter, making
sure to reheat the oil between each
batch.
7. Warm honey and Shaoxing wine
together in a small saucepan and
simmer until thick and syrupy. Tip
chicken into a large bowl and pour over
hot syrup. Sprinkle with sesame seeds
and toss to coat evenly.
8. Place vermicelli noodles into hot oil
and cook 20 seconds or until it puffs up.
Remove and place onto serving platter.
Top with honey sesame chicken and
garnish with slice green onions. Serve
immediately.
HOME MADE CHICKEN NUGGETS
Makes approx 25
INGREDIENTS
600g chicken breast fillet, diced
1 teaspoon salt
1 teaspoon ground white pepper
2 teaspoons dried parsley flakes
2 teaspoons garlic salt
2 eggs, beaten
1 cup plain flour
METHOD
1. Fill the deep fryer with 4 litres of oil. Set
deep fryer to NUGGETS/FRESH setting.
Line a baking tray with paper towel.
2. Place chicken into a food processor and
process until it breaks down and forms a
sticky paste. Transfer to a large bowl and
add salt, pepper, parsley and onion garlic
salt; mix well.
3. Roll tablespoon measures of chicken
mixture into nugget shape and coat
lightly in the flour.
4. Dip into beaten egg and coat again in
the flour.
5. Cook in batches of 6, shaking basket
regularly. Drain on paper towel and place
into the oven to keep warm.
6. Repeat with remaining chicken, making
sure to reheat the oil between each batch.
Serve hot with your favourite sauce.