Servings : Serves 2-4
A favourite chicken recipe, the addition of sesame seeds gives this version of fried chicken some extra crunch and delicious flavour. This recipe works for wings, chicken tenders, boneless chicken strips or even chicken pieces on the bone. It also can be either fried OR baked. (Pictured are chicken tenders/strips on the left and wings on the right).
- 1 kg chicken wings, split into flats and drummettes (or any other cut of chicken, including boneless pieces)
- 2 large eggs, lightly beaten
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp hot sauce or chilli sauce
- 1/2 cup sesame seeds
- 1/2 cup breadcrumbs
- 1/2 cup all purpose flour
- 1/4 cup cornflour
- 1 tsp chilli powder
- 1 tsp paprika powder
- 2 tsp salt
- oil or melted butter as needed
This recipe also works with chicken tenders, boneless chicken strips or chicken pieces on the bone. Just be sure to adjust the cooking time depending on the size of the pieces used.
In a large bowl, whisk the egg with hot sauce, ginger and garlic pastes, then pour over the wings. Mix thoroughly to combine and set aside for 15 minutes.
In another bowl, combine the sesame seeds, flours, breadcrumbs, chilli powder, paprika powder, salt and pepper.
Take each piece of chicken out of the egg mixture and dip it in the dry ingredients, ensure it is fully coated. Fry until golden and cooked through. Drain on paper towels to blot out excess oil and serve with accompaniments of your choice.
If you prefer baking, preheat oven at 180 C. Line a tray with foil and lightly oil it. Dip each wing in the dry mixture and line them up on the tray. Lightly spray or brush the chicken with oil or melted butter. Bake for 20 minutes. Increase the heat to 200 C and bake for another 20 minutes or until the wings are golden and crispy. Remove from the tray and serve with hot sauce.