Empty My Fridge
Stuffed Chicken Fingers Ramadan Special (Make & Freeze)
Ingredients
- Hot sauce
- Soy sauce
- Sirka1 tbsp
- Adrak lehsan paste1 tbsp
- Mustard · paste1 tbsp
- Lal mirch powder ½ tsp orto taste
- Saltto taste
- Kali mirch powder½ tsp
- Parsley · dried1 tsp
- Chicken
- Mozzarella cheeseas needed
- Refined flouras needed
- Anday whisked4
- Breadcrumbas needed
- Vegetable oil
Instructions
- In a bowl, mix the chilli sauce, soy sauce, vinegar, ginger garlic paste, mustard paste, red chilli powder, pink salt, black pepper powder and dried parsley. Set aside.
- Cut the chicken fillet from the centre and flatten it as thin as possible with a meat pounder. Add it to the marinade, mix well and marinate for 15 minutes.
- On a cutting board, cover the marinated chicken with cling film and pound until it is as thin as possible to make a sheet.
- Place mozzarella fingers on the chicken sheet, then roll it up to form a finger.
- Coat with flour, dip in beaten egg, then coat with breadcrumbs; repeat the coating. This makes 8-10 fingers.
- Flash freeze for 8-10 hours, then store in a zip-lock bag for up to 1 month.
- In a wok, heat the oil and fry on medium heat until golden and crispy.
- Serve with honey mustard sauce.
Summarized from Food Fusion's video. Watch it for the details.
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