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RECIPES
HONEY SESAME CHICKEN
Serves 4–6
INGREDIENTS
1.75lb chicken breast fillet
1½ cups ice water
1 egg
¼ teaspoon salt
1 cup self rising flour
2
⁄3 cup corn starch, plus extra for dusting
3.5oz 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 quarts of oil.
Preheat to 355°F.
2. Slice chicken into ¼ inch 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 starch
lightly and then dip into prepared batter.
5. Preheat oven 300°F.
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 color 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
1.25lbs 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 quarts of oil.
Preheat to 350°F
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.