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 Chicken Sticks in Batter and Honey Glaze Recipe
My family loves chicken. Cook today in an oriental way in a sweet glaze with a crispy crust. Roasted sesame seeds give a nutty aftertaste. For convenience, serve in the form of sticks. The kids really like it.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Azerbaijani Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Basic:
Batter:
Glaze:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Azerbaijani Cuisine
Keyword For Beginners, Medium
Cook Time 40 minutes
Servings
Ingredients
Basic:
Batter:
Glaze:
Instructions
  1. Chicken meat with thighs or breasts. We made the first batch in wide chunks.
    Chicken meat with thighs or breasts. We made the first batch in wide chunks.
  2. But in the future, for convenience, we decided to cut it thinner.
    But in the future, for convenience, we decided to cut it thinner.
  3. First, all the pieces need to be rolled in starch.
    First, all the pieces need to be rolled in starch.
  4. For the dough, pour flour and starch into a bowl.
    For the dough, pour flour and starch into a bowl.
  5. Sprinkle with chili pepper.
    Sprinkle with chili pepper.
  6. Black pepper.
    Black pepper.
  7. Garlic salt.
    Garlic salt.
  8. Paprika.
    Paprika.
  9. Pour in the water.
    Pour in the water.
  10. Beat the batter.
    Beat the batter.
  11. Dip the chicken pieces after the starch into the dough.
    Dip the chicken pieces after the starch into the dough.
  12. Soak the dough from all sides.
    Soak the dough from all sides.
  13. From the dough, transfer to the heated oil.
    From the dough, transfer to the heated oil.
  14. Fry all the pieces on both sides for a few minutes.
    Fry all the pieces on both sides for a few minutes.
  15. Transfer to a napkin.
    Transfer to a napkin.
  16. This is a test batch in which wide pieces are cut, fry them for longer than 15-20 minutes.
    This is a test batch in which wide pieces are cut, fry them for longer than 15-20 minutes.
  17. For the glaze, melt the butter and honey in a clean, dry frying pan.
    For the glaze, melt the butter and honey in a clean, dry frying pan.
  18. Pour in the vinegar.
    Pour in the vinegar.
  19. Soy sauce.
    Soy sauce.
  20. And tomato paste. In the trial batch, this was not enough. Preheat everything, stirring occasionally.
    And tomato paste. In the trial batch, this was not enough. Preheat everything, stirring occasionally.
  21. Transfer the chicken to the melted icing.
    Transfer the chicken to the melted icing.
  22. Dip also in the rest of the icing sticks.
    Dip also in the rest of the icing sticks.
  23. The glaze will add shine and crispy crust.
    The glaze will add shine and crispy crust.
  24. Sprinkle with sesame seeds, which I have previously lightly fried.
    Sprinkle with sesame seeds, which I have previously lightly fried.
  25. Serve with any side dish. But the ideal option is with rice and vegetables. Sticks in a crispy shell break well, the middle is soft.
    Serve with any side dish. But the ideal option is with rice and vegetables. Sticks in a crispy shell break well, the middle is soft.
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