Wednesday, June 13, 2012

Allergy free battered sesame chicken and vegetables recipe

  • 4 tablespoons cornflour
  • ¼ cup Orgran all purpose flour
  • 1 tsp baking powder
  • 2 tsp Orgran No Egg, whisked with 90mls water until thick
  • ½ tsp pepper
  • ½ tsp salt
  • ½ tsp chilli
  • ½ tsp garlic powder
  • ½ cup sesame seeds
  • 1/3 cup water
  • ½ a lemon, juiced
Sesame vegetable side
  • ¼  cup sesame oil
  • Select vegetables
  • Sesame seeds for garnish
  • Handful bean spouts

  • In a large bowl whisk all the batter ingredients together until smooth.
  • Cover and allow the batter to sit for at least 30 minutes.
  • Add the chicken chunks to the batter tossing to coat.
  • Heat the oil on high in either a wok or deep fryer.
  • Fry chicken chunks in batches for 2 minutes or until the batter becomes firm, turning as little as possible to keep the batter on the chicken.
  • Remove and drain the chicken on some paper towels.
Sesame vegetable side
  • In a separate wok heat the sesame oil on a medium heat.
  • Quickly toss the vegetables in the sesame oil until they reach desired tenderness.
  • Once done, stir through the chicken so that the sesame oil doses the chicken.
  • Serve with the chicken tenders and garnish with sesame seeds.

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