Chicken breast: Four

Refined and corn flour: 10 gm each

Egg: Half

Garlic: Six cloves

Spring onion: One, medium sized

Red chilli: Two

White sesame seed: Two Tsp

Corn starch and sesame oil: One Tsp each

Dark soya sauce and port wine (optional): Two Tbsp each

White vinegar: One Tbsp

Salt: To taste


Mix the refined flour, corn flour, egg, water and salt together to prepare the batter and keep it aside.

Clean and wash thoroughly the chicken breast pieces and pat dry.

Finely chop the garlic and spring onion and thinly slice the whole red chillies. Roast the white sesame seeds on a warm griddle till it turns light brown in colour.

Dissolve the corn starch in a quarter cup of water and mix it with the batter. Dip the chicken breast pieces into it and deep fry.

Spread oil in a kadai and add all the remaining ingredients and sauté well. Now add the fried chicken and sauté for some more time.

Garnish with sesame seeds and spring onion.

Serve hot.

Chef-de-Partie R.Muneesh is armed with a degree in Hotel Management and Catering Technology. He has put in more than seven years in the industry. At present, he is working with Hotel Royal Court in Madurai. Prior to this, he was with Hotel Mass in Puducherry, MSG Restaurant, Coimbatore and Hotel Park Plaza in Madurai.

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