Empty My Fridge
Crispy Chicken Crostini with Sesame Mayo
Ingredients
- Mayonnaise1 cup
- Lehsan finely chopped 1 & ½ tsp
- Kali mirch crushed1 ½ tsp
- Saltto taste
- Cayenne pepper powder½ tsp
- Lemon2 tsp
- Til ka tel 1 & ½ tsp
- Chicken
- Chicken stock · boneless, powder250 g + ½ tsp + ½ tsp
- Lal mirch crushed½ tsp
- Anda whisked1
- Refined flour¾ cups
- Cornstarch6 tbsp
- Kali mirch powder½ tsp
- Vegetable oilas needed
- Makhanas needed
- Baguetteas needed
- Tangy slawas needed
- Kalay til
- Hara pyaz
Instructions
- Make the sesame mayo: in a bowl, mix the mayonnaise, chopped garlic, crushed black pepper, pink salt, cayenne, lemon juice and sesame oil until smooth. Spoon into a piping bag.
- Season the chicken cubes in a bowl with pink salt, crushed red chilli, crushed black pepper, chicken powder and the whisked egg, and mix well.
- In a flat bowl, mix the all-purpose flour, cornflour, pink salt, black pepper powder and chicken powder.
- Coat the seasoned chicken in the dry flour mix, dip it in chilled water, then coat it in flour again. Repeat this once more.
- Heat oil in a wok to 170 °C. Fry the coated chicken on medium heat until golden and crispy.
- Melt butter on a griddle and toast the baguette slices in it until golden.
- Pipe sesame mayo onto each toasted baguette slice, top with tangy slaw and crispy chicken, then add more sesame mayo and finish with black sesame seeds and spring onion.
Summarized from Food Fusion's video. Watch it for the details.
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