Saucy Chicken Poppers| Food Diaries | Masala TV Show | Zarnak Sidhwa
- 5 years ago
Try this Chicken Poppers with mayo/mustard sauce, perfect snack or appetizer.
Watch this Masala TV video to learn how to make Saucy Chicken Poppers , Cherry Cookies and Tropical Yogurt Bark . This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 August 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
Chicken Poppers
INGREDIENTS
Chicken Breast (cubes) ½ kg
Ingredients for the Sauce:
Honey 2/3 cup
Water 1/4 cup
Ketchup 1/4 cup
White Vinegar 1 tbsp
Paprika Powder 2 tsp
Salt 1/2 tsp
Ingredients for the Egg Mixture:
Egg 1
Milk 1/2 cup
For the Breading:
Flour 1 cup
Bread Crumbs 1/2 cup
Salt 1 tsp
Black Pepper Powder 1/2 tsp
Garlic Powder 1/4 tsp
Dried Basil 1/4 tsp
Method
Combine all the ingredients for the sauce in a small saucepan and bring to a boil, stirring to mix. Turn off the heat and set aside. In a small dish, combine the egg and milk. Set aside.
In another dish, combine the ingredients for the breading. Set aside.
Bread the chicken cubes by first coating it in the bread mixture then the egg wash then back in the breading. Refrigerate the coated chicken cubes. Heat oil and fry the chicken till it is nice and crispy brown. Drain well. Pour the sauce all over. Toss well to coat every bite.
CHERRY COOKIES
Ingredients:
Butter 1 cup
Icing sugar 1 cup
Egg 1
Vanilla essence 1 tsp
Flour 2-¼ cups
Red candied cherries 1 cup
Green candied cherries 1 cup
Walnuts 1 cup
Method:
Beat butter and sugar. Add egg and vanilla; fold in flour. Stir in cherries and walnuts. Chill 1 hour. Shape dough into three 10 inch rolls, wrap in plastic and freeze until ready to bake. To bake, cut frozen rolls into 1/8th inch slices and place on baking sheets. Bake at 180 degrees C until edges are golden brown, 10-12 minutes. Cool on wire racks.
Tropical Yogurt Bark:
Ingredients:
Mango 1 cup
Pineapple 1 cup
Thick yogurt 2 cups
Ingredients for toppings:
Dried mango as required
Pineapple as required
Kiwi as required
Shredded coconut as required
Method:
In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed. Pour mixture onto a baking pan lined with silicon paper. Add desired amount of toppings. Freeze for 6 hours, or overnight, until frozen solid. Break yogurt bark into desired number of pieces. Serve cold.
Watch this Masala TV video to learn how to make Saucy Chicken Poppers , Cherry Cookies and Tropical Yogurt Bark . This show of Food Diaries with Chef Zarnak Sidhwa aired on 19 August 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
Chicken Poppers
INGREDIENTS
Chicken Breast (cubes) ½ kg
Ingredients for the Sauce:
Honey 2/3 cup
Water 1/4 cup
Ketchup 1/4 cup
White Vinegar 1 tbsp
Paprika Powder 2 tsp
Salt 1/2 tsp
Ingredients for the Egg Mixture:
Egg 1
Milk 1/2 cup
For the Breading:
Flour 1 cup
Bread Crumbs 1/2 cup
Salt 1 tsp
Black Pepper Powder 1/2 tsp
Garlic Powder 1/4 tsp
Dried Basil 1/4 tsp
Method
Combine all the ingredients for the sauce in a small saucepan and bring to a boil, stirring to mix. Turn off the heat and set aside. In a small dish, combine the egg and milk. Set aside.
In another dish, combine the ingredients for the breading. Set aside.
Bread the chicken cubes by first coating it in the bread mixture then the egg wash then back in the breading. Refrigerate the coated chicken cubes. Heat oil and fry the chicken till it is nice and crispy brown. Drain well. Pour the sauce all over. Toss well to coat every bite.
CHERRY COOKIES
Ingredients:
Butter 1 cup
Icing sugar 1 cup
Egg 1
Vanilla essence 1 tsp
Flour 2-¼ cups
Red candied cherries 1 cup
Green candied cherries 1 cup
Walnuts 1 cup
Method:
Beat butter and sugar. Add egg and vanilla; fold in flour. Stir in cherries and walnuts. Chill 1 hour. Shape dough into three 10 inch rolls, wrap in plastic and freeze until ready to bake. To bake, cut frozen rolls into 1/8th inch slices and place on baking sheets. Bake at 180 degrees C until edges are golden brown, 10-12 minutes. Cool on wire racks.
Tropical Yogurt Bark:
Ingredients:
Mango 1 cup
Pineapple 1 cup
Thick yogurt 2 cups
Ingredients for toppings:
Dried mango as required
Pineapple as required
Kiwi as required
Shredded coconut as required
Method:
In a blender, mix fruit until consistency is smooth. Add in yogurt and blend until fully mixed. Pour mixture onto a baking pan lined with silicon paper. Add desired amount of toppings. Freeze for 6 hours, or overnight, until frozen solid. Break yogurt bark into desired number of pieces. Serve cold.