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Monday, March 26, 2012

Cheesy Chicken Sticks
酥脆芝士鸡柳


I'm doing a quick post here, a remake of my older recipe, with very little changes. I was trying to finish a pack of self-raising flour and I used it here instead of the normal plain flour. It works really well too.

I'm re-posting the recipe here for easy reference. This is one of my meat-hating kids' favourite. 

Ingredients:
  • 1 skinless chicken breast meat, sliced into strips
  • 1/2 tablespoon Light Soy Sauce 
  • 1/2 teaspoon Garlic Power (optional)
Coating:
  • 1 portion Breadcrumbs or Panko (Japanese breadcrumbs)
  • 1 portion Shredded Parmesan Cheese
  • 1 Egg, beaten
  • 5 tablespoon Self Raising Flour or Plain Flour
How to do it:
  1. Cut the chicken meat into strips
  2. Marinate with light soy sauce and garlic poweder for 30 minutes.
  3. Dust the chicken with flour.
  4. Dip the chicken in the beaten egg.
  5. Coat well with Panko mixed with Parmesan Cheese.
  6. Deep fry till golden brown.
  7. Dish and drain away excess oil.
  8. Serve with or without your desire sauce.

Note:
  • I used equal portions of panko and cheese here. You have choose to have more of cheese or more of panko if you like.
  • You can sprinkle on some chilli powder or paprika after frying too.

10 comments:

  1. my kids will love this! thks for sharing :)

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  2. This is suitable for party too. Thanks for sharing.

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  3. I am only 23, but you make me feel like being a mom and cooking all these to see HAPPINESS on their faces! Lucky, my bf (husband to be) loves eating and cooking too, experimenting all your recipes on him first! :D Thank you for all your lovely pictures and recipes :D

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  4. I am only 23 and already feel like being a mummy, to cook for my kids to see HAPPINESS in their faces. My bf ( husband to be) loves cooking and eating, so am experimenting your recipes on him first.
    THANK YOU for such lovely photos and recipes!!

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  5. Super duper love it..mouth watering:((

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  6. Which brand of parmesan do u use? There is one I bought that has a disgusting taste.
    Always

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