Chicken breast: Four
Refined and corn flour: 10 gm each
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.
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.