Honey Sesame Chicken, Home made chicken nuggets

Recipes

Honey Sesame Chicken

Serves 4-6

INGREDIENTS

800g chicken breast fillet 1½ cups ice water

1 egg

¼ teaspoon salt

1 cup self raising flour

2/3 cup corn flour, plus extra for dusting 100g 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 litres of oil. Preheat to 180°C.

2.Slice chicken into 5mm 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 flour lightly and then dip into prepared batter.

5.Preheat oven 150°C.

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 colour 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

600g 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 litres of oil. Set deep fryer to NUGGETS/FRESH setting. Line a baking tray with paper towel.

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.