Ingredients
Basic:
- 600 gram Chicken fillet
- Sesame seeds to taste
- 0,5 glass Starch
- 1,5 glass Vegetable oil
Batter:
- 1 glass Flour wheat / Flour
- 1 glass Water
- 0,5 glass Starch
- 2 pinches Chilli pepper
- 0,3 teaspoon Black pepper
- 1 teaspoon Paprika sweet
- 0,5 teaspoon Garlic powder
Glaze:
- 1 tablespoons Honey
- 30 gram Butter
- 1 tablespoon Soy sauce
- 1 tablespoon Tomato paste
- 1 tablespoon Vinegar (9%)
Instructions
- Chicken meat with thighs or breasts. We made the first batch in wide chunks.
- But in the future, for convenience, we decided to cut it thinner.
- First, all the pieces need to be rolled in starch.
- For the dough, pour flour and starch into a bowl.
- Sprinkle with chili pepper.
- Black pepper.
- Garlic salt.
- Paprika.
- Pour in the water.
- Beat the batter.
- Dip the chicken pieces after the starch into the dough.
- Soak the dough from all sides.
- From the dough, transfer to the heated oil.
- Fry all the pieces on both sides for a few minutes.
- Transfer to a napkin.
- This is a test batch in which wide pieces are cut, fry them for longer than 15-20 minutes.
- For the glaze, melt the butter and honey in a clean, dry frying pan.
- Pour in the vinegar.
- Soy sauce.
- And tomato paste. In the trial batch, this was not enough. Preheat everything, stirring occasionally.
- Transfer the chicken to the melted icing.
- Dip also in the rest of the icing sticks.
- The glaze will add shine and crispy crust.
- Sprinkle with sesame seeds, which I have previously lightly fried.
- 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.