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May 17, 2007
Chicken on the run
Ingredients
1/4 cup honey
1/2 cup flour
1/2 tsp salt
1/2 tsp black pepper powder
1 tbsp clove paste
1 tbsp grated lime zest
2 tbsp fresh lime juice
18 chicken wings, split
Oil for frying
Method
In a large bowl, mix together honey, lime juice and grated lime, garlic, salt and black pepper powder. In a bowl mix the chicken wings well with flour so that the wings are completely coated. Deep fry the chicken wings on high flame until well cooked. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.
Chilli garlic chicken wings
Ingredients
1/2 kg chicken wings
2 eggs
3 tbsp flour
For marinade
1/2 tsp black pepper
1 tbsp crushed garlic
1 tbsp Soya or Worcestershire sauce
1½ tsp chilli powder
3 tbsp oil
Juice of 1 lime
Salt to taste
Method
Coat the chicken wings in the marinade and refrigerate for a few hours. Beat eggs lightly and add flour, mix well. Add to the marinated chicken and deep fry till golden.
Green tikka
Ingredients
1/2 cup fresh mint, finely chopped
1/2 kg boneless chicken pieces, cut into chunks
1 tbsp salt
1 tbsp lemon juice
1 cucumber, sliced
1 tbsp green chilli paste
1 onion, sliced into rings
1 tbsp ginger and garlic paste
1 cup fresh coriander, finely chopped
Method
Blend coriander, mint leaves, ginger-garlic paste, lemon juice, green chillies and salt together to form a fine paste. Marinate the chicken pieces in the paste and refrigerate for a few hours.
Pre-heat the oven to medium heat. Lightly grease a baking dish. Put the chicken pieces in the baking dish and bake for 20 minutes, or until the chicken is done. About five minutes before taking out the dish, sprinkle with cucumber and onion rings and bake again. Serve hot.
Mini chicken wings
Ingredients
1/2 tsp salt
1 tsp Chinese salt
1 tsp black pepper
2 tbsp cornflour
3 tbsp chilli with garlic sauce
4 tbsp Soya sauce
4 tbsp barbecue sauce
12 chicken wings
Juice of 2 lemons
Oil for frying
Method
Make a paste of all the above mentioned ingredients except oil and marinate for about half an hour. Deep fry in hot oil on low flame till golden, or bake in oven for 25 minutes on medium flame. Serve with coleslaw and ketchup.
Spicy chicken fingers
Ingredients
1/2 kg boneless chicken, cut into strips
1 tsp chilli sauce
1 tsp white vinegar
1½ tsp paprika powder
2 tbsp garlic paste
2 tbsp chilli garlic sauce
3 cups bread crumbs
Salt to taste
Oil for frying
For batter
1/2 litre milk
1/2 cup water
1 cup flour
Salt to taste
Method
In a bowl, mix chilli garlic sauce, vinegar, chilli sauce, garlic paste and salt. Mix well and marinate the chicken in this mixture for an hour. In another large plate or wide bowl, mix the bread crumbs and paprika powder. In another bowl make a thick batter by combining flour, milk, salt and water. Dip the chicken fingers in the prepared batter, and then roll in bread crumbs, covering it well. Lightly press the chicken pieces with your palm and fingers to make the crumbs stick well to the coating. Fry on low heat until golden brown and crisp. Serve hot with ketchup or chutney.
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