Chicken Nibbles 500 gms
Crushed Garlic 4 cloves
Masala Chai Honey 2 tbsp
Soya Sauce 1/4 cup
Crushed Mustard Seeds 1 tsp
Cornflour 1 tsp
Black Pepper 1/4 tsp
Oil 2 tbsps
Spring Onions
(Chopped coarsely)
Sesame seeds 1 tsp
(toasted)
– Pat dry the chicken nibbles with a paper towel.
– In a mortar & pestle, crush the mustard seeds into a powder. I prefer black mustard seeds as they have a pungent sharpness to them that I prefer. (If you don’t have mustard seeds on had, use a spoonful of mustard powder.)
– In a mixing bowl, put together the crushed garlic, Masala Chai Honey, cornflour, crushed mustard seeds, soya sauce and mix well.
– Add the chicken and coat well.
(If you have the time, let the chicken marinate for a couple of hours.)
– Toast the sesame seeds and set aside.
– Heat the oil in a heavy bottomed skillet till smoking hot.
Add the chicken in 2-3 batches tossing occasionally till cooked on all sides, making sure you use up all that delicious, gooey, sticky sauce.
Sprinkle the seeds and spring onions (white & green bits) on the top.
Delicious with some Asian-style slaw and mayonnaise with a swirl of Sriracha sauce or a dollop of our magical Hot Stuff Curry Oil.
Feel free to swap the chicken for tofu.
The Masala Chai Honey has all the fragrant spices that add an exotic flavours to the chicken.
For a lot of my wok base cooking and “Asian inspired” meals, I often use peanut oil with a dash of sesame oil.