Preparation Time : 30 minutes + one hour marination
Cooking Time : 10 – 15 minutes
Serving : 4 members
Description
At times when you have nothing to do and you fiddle with your mobile going through your photo albums . Doing the same I was surprised to see a picture of this dish that I had tried decades ago and some how didn’t post it . Now had to search down the recipe . So dug up my drawer and got a pile of recipes stapled together that was collected from our fellow Sauté , fry n bake extended family members for the first anniversary celebration recipe swap get together . Going through all the recipes , I was surprised to know there were quite a few recipes that I have not posted yet ( Uff ,I am put to shame by this careless act of mine . It’s been more than a year now and how did I ever end up like this … That to with the first prize winning dish ) and this being the first prize winning dish that day brought by nazeera mohideen , Who is a fellow food blogger .I just got to taste a tiny piece on the anniversary day and made this again when I had guests at home . This fusion is a lip smacking hit with an explosion of different flavours . A sure fire hit where ever served with every one . The sweetness of the honey does sooth the edge’s of the burning tongue due to it’s hotness . This dish goes well with anything and everything breaking the usual stereotype -tailored to any preference . Gear up people to experience this dramatic culinary fusion at your home kitchens .
Ingredients
Ingredients | Quantity |
|---|---|
| Chicken | 1/2 kg or chicken lollipop 6 pieces ( I used chicken ) |
| Ginger garlic paste | 1 tablespoon |
| Chilli garlic sauce | 1 tablespoon |
| Soya sauce | 1 teaspoon |
| Oregano | 1 teaspoon |
| Rosemary | 1 teaspoon |
| Curd | 1 tablespoon |
| Vinegar | 1/2 teaspoon |
| White pepper powder | 1 teaspoon + 1 teaspoon |
| Red chilli powder | 1 teaspoon |
| Egg | 1 beaten |
| Corn flour | 1 tablespoon |
| Maida / flour | 1 tablespoon |
| Salt | to taste |
| Oil | to deep fry + 1 tablespoon |
| Onion | 1 chopped |
| Garlic | 3 flakes crushed |
| Green chillies | 2 chopped |
| Honey | 2 tablespoons |
| Tomato ketchup | 1/2 tablespoon |
| Spring onion + coriander leaves | chopped to garnish ( I used celery leaves instead of spring onion ) |
Method
- Mix cleaned chicken , curd , oregano , rosemary , egg , cornflour , maida , red chilli powder , white pepper powder , soya sauce , chilli garlic sauce , ginger garlic paste and salt to taste together .
- Mix well and marinate for one hour in the refrigerator .Heat oil to deep fry .Once the oil is hot drop in the marinated chicken pieces and deep fry in batches to crisp .
- Drain and keep aside Heat one tablespoon of the chicken deep fried oil in another large non – stick pan .Add onions and garlic . Fry to golden brown . Top with tomato ketchup , honey , salt + white pepper powder to taste .
- Sauté for a minute Add the deep fried chicken pieces along with a good sprinkle of warm water . Sauté and toss well in low flame letting all the flavours infuse into one another for five minutes . If using chicken lollipops ,wrap the lollipop wing edges with foil paper .
- Transfer to a serving plate . Garnish with chopped spring onions and coriander leaves ( I used leeks instead of spring onions as my pantry was out of stock .
