Tuesday, July 23, 2013


Oil for deep-frying
6-8 chicken pieces
1 tb toasted sesame seeds
1 stalk spring onion ( sliced for garnishing )

For Batter:

1/4 cup plain flour
1/4 cup cornstarch
1 egg
Salt & pepper to taste

Mix together all ingredients for
the batter to a thick paste.

 For Chili Sauce:

1 tb light soy sauce
1 tb  vinegar
1 tb honey
1 tsp sesame oil
1-2 tbsp brown sugar
2 tsp ginger grated
1 garlic clove finely chopped
2-3 tb chilly flakes / Korean chili paste /
any similar chili paste

Combine ingredients in a bowl & set aside.


Dip chicken pieces in batter & deep-fry in
batches, turning occasionally until light golden.

Drain on absorbent paper until cooled slightly
(10-15 minutes).

Deep-fry chicken again, in batches, until crisp &
deep golden (8-10 minutes), drain on absorbent paper.

Add fried chicken to sauce, add sesame seeds,
toss to coat & serve hot topped with spring onion

Or brush the fried chicken pieces with the sauce, sprinkle with sesame seeds & spring onions.

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