Sesame Chicken Strings

Sesame Chicken Strings

Evenings are munching time in or home.

 Bengalis have a tradition of having something savoury with their evening tea. It is usually Muri(puffed rice) mixed with raw mustard oil, some chopped onions, chopped boiled potatoes, some mixture, chopped green chillies(they are a must), and if possible some pickle oil. This is the quintessential Jhaal Muri. 

The green chilly is a must, if not in chopped form then two or three whole ones to be chewed along with each handful of muri. The non Bengali might find it strange when offered a big bowl full of jhaal uri in the evening but he can’t stop after the first mouthful. You simply just can’t have one!!

This post is not about the jhaal muri. It is about a simple evening snacks. And that thought brought the jhaal muri to my mind and I got diverted. Oh yumm!!

Sesame Chicken strings are easy to make and just like the jhaal muri you can’t stop at one. A nice appetizer, it can be made in a jiffy.

Ingredients

2 boneless chicken breasts, cut into strips

1 tsp ginger garlic paste

Salt to taste

For the batter

½ cup cornflour

½ cup all purpose flour

1 tsp soya sauce

1 tsp tomato ketchup

Salt to taste

1 tsp ajinomoto (optional)

For the sauce

1 tbsp honey

1 tbsp sesame seeds

½ tsp soya sauce

½ tsp tomato ketchup

1 tbsp oil

First marinate the chicken strips in salt and ginger garlic paste for 10 minutes. If you have time you can marinate it longer.

Make a batter of cornflour, flour, soya sauce, tomato ketchup and salt. The batter should be thick enough to coat the chicken strips. Dip the chicken strips in the batter and deep fry them. Keep aside.

Heat 1 tbsp oil. Add the sesame seeds. Then add the honey, soya sauce and ketchup. Add ½ cup of water and bring to a boil. All the ingredients will be mixed properly. Add the chicken strips and cook on high flame for a few minutes till the water evaporates and the chicken strips are well coated with the sesame and sauce. Serve hot.