Recipe By Munch Master
Ref: 645
Heading: Canapes & Nibbles
Cuisine: Japanese
Food Type: Meat
No of Portions: 18
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Ingredients & Prep
3 Chicken breasts cut each into 6 pieces
50 g
Panko bread crumbs
10 g
Sesame seeds
18 Cocktail sticks or small wooden skewers
1 Egg white only beaten
deep fat fry
Vegetable oil
Marinade
3 tbsp
Dark soy sauce
1 tbsp
Runny honey
1 Lime juiced
Dipping Sauce
300 ml
Water
1 Chicken stock cube or gel pot
1 Onion small finely chopped
1 Carrot med peeled & grated
1 tbsp
Fresh root ginger grated
2 Garlic cloves finely chopped crushed
1 tbsp
Medium curry powder
2 tsp
Plain flour
1 tbsp
Runny honey
Method
Step 1
Place chicken pieces in a bowl or plastic bag, add marinade ingredients & mix altogether & leave in the fridge for at lease 4 hours or over night.
Step 2
Then make the dipping sauce, in a saucepan add the oil, onion, ginger & garlic & fry until soft, add flour & mix in, then add curry powder, carrot, water & honey, mix well & bring to a simmer for 5 mins, then either use a stick/hand blender or pour into a food processor & blitz to a smooth sauce then pour back in to the saucepan.
Step 3
Pre-heat oil to deep fat fryer to 160'c or use a saucepan & a thermometer filled 5 cm with veg oil, plus pre-heat oven to low 90'c.
Step 4
Place marinated chick pieces in a bowl, add egg white & coat the chicken to allow the breadcrumb/seeds to stick.
Step 5
In another bowl mix the breadcrumbs with the sesame seeds, then coat each piece of chicken with the panko/seed breadcrumbs, then deep fat fry for about 8 mins or until golden brown, when cooked place on a baking tray & keep warm in the oven.
Step 6
Re-heat dipping sauce, if to thick add a little more water, & pour into dipping serving bowl/s.
Step 7
Take out chicken pieces from the oven & push a stick in each piece & place on a warm serving platter or in a decorated short glass.
Suggestion & Tips
You could use king prawns or pork if you wished.