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Crispy Sesame Chicken Recipes | Food Diaries | Zarnak Sidhwa | Food Court

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Crispy Sesame Chicken

Ingredients for The Chicken:
Chicken breasts cubed ½ kg
Egg 1
Flour ½ cup
Corn flour ½ cup
Salt ¼ tsp
Black pepper ¼ tsp
Oil for frying

For The Sauce:
Sesame oil 2 tbsp
Garlic, minced 2-3 cloves
Honey ¼ cup
Soy sauce ½ cup
Hoisin sauce 1 tbsp
Ketchup 1/3cup
Brown sugar 1 tbsp
Rice vinegar ¼ cup
Corn flour 2 tsp
Sesame seeds 2 tbsp
Sliced green onions 2 tbsp

Method:
Combine flour and corn flour. Whisk eggs and add salt and pepper. Dip each piece of chicken into the egg mixture and then into the flour. Heat oil and fry the chicken until crispy and golden brown. Remove from oil and drain well. Combine the honey, hoisin sauce, soy sauce, ketchup, brown sugar, rice vinegar, 1 tablespoon of sesame oil and 2 teaspoons of cornflour in a bowl. Heat 1 teaspoon of sesame oil. Add garlic and sauté. Then add the sauce, bring it to a simmer. Once sauce has thickened, add the crispy chicken to the pan and coat all the pieces fully with the sauce. Once well coated, drizzle remaining 2 teaspoons of sesame oil over the top. Add sesame seeds and green onions to the chicken and serve.
Rice Flour and Almond Cake

Ingredients:
Unsalted butter 175 gm
Caster sugar 175 gm
Lemon zest 1
Orange zest 1
Vanilla essence 1 tsp
Eggs 4
Rice flour 125 gm
Ground almonds 100 gm
Baking powder 1 tsp
Salt ½ tsp
Milk 2 tbsp
Caster sugar 1 tbsp

Method:
Beat the butter and sugar with the lemon and orange zest until very fluffy. Add the eggs one at a time and mix, then add the vanilla essence. Sieve the rice flour with the ground almonds, baking powder and salt, then add into the mixture. Beat until well combined. Stir in the milk to lighten the batter then pour into a greased and lined loaf tin. Bake at 180 degrees C for 50 minutes. Remove the cake from the oven and cool, then sprinkle with the extra caster sugar.

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