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Ingredients
1. Boneless chicken – 500 g
2. Nomad Food Project’s Hot Honey – 2 tsp
3. Honey – 1 tsp
4. Buttermilk – 1 Cup
5. Egg (whole) – 1
6. Chilli sauce – 1 tbsp
7. Tomato ketchup – 1 tbsp
8. Vinegar – few drops
9. Garlic – 4 cloves (crushed) + 6 cloves (finely chopped)
10. Garlic powder – 1/2 tbsp
11. All purpose flour – 1/2 cup
12. Corn flour – 1/4 cup
13. Rice flour – 2 tbsp
14. Mixed herbs – 1 tbsp
15. Chilli flakes – 1 tsp
16. Chilli powder – 2 tsp
17. Pepper powder – 2 tsp
18. Salt – as required
19. Butter – 1/2 tsp
20. Oil – for frying
21. Sesame seeds – for garnish
22. Spring onion – for garnish
Procedure
1. Cut the chicken into strips. Combine the buttermilk, egg, crushed garlic cloves, 1
tsp chilli powder, 1/2 tbsp of mixed herbs, 1 tsp chilli powder, 1 tsp pepper, and
salt. Marinate the strips of chicken in this mixture for at least 2 hrs.
2. Mix the all purpose flour, corn flour, rice flour, garlic powder, 1/2 tbsp of mixed
herbs, 1 tsp chilli powder, 1 tsp pepper and salt. Coat the marinated strips of
chicken in this mix and shake off the excess flour.
3. Heat some oil in a pan and fry the chicken strips till crispy and golden. Make sure
the flame is on low to medium. Drain the excess oil on kitchen towels.
4. To prepare the sauce, cook the chopped garlic and chilli flakes in some butter
5. Once aromatic, add the chilli sauce and tomato ketchup.
6. Finally add the hot honey, normal honey, and vinegar. Stir well and continue to
cook until the sauce reduces down and thickens slightly. (You can also add 1 tsp
of soya sauce to this mixture)
7. Add the crispy chicken strips and coat each piece with the sauce.
8. Finish with some chopped spring onion and toasted sesame seeds.