What's up everyone!! I have been away for while due to work lately, busy schedules, back to back meetings and all of that. But you know what they say, "Work hard and Party Harder"!
This dish is a perfect combination to your much needed glass of whiskey and it's going rock those tastebuds of all those who are a sucker for Asian flavours. Super easy and versatile in its way, this dish can be prepared under 15 mins. So pick that phone and order your bottle because in the meantime, things are going get sticky with the chicken fingers.
500 gms chicken breast, cut into strips/fingers.
Chinese 5 Spice powder, you can buy it from the supermarket or you can make your own by grinding together; Star Anise, Cinnamon, Cloves, Sichuan peppercorns & Aniseeds roast them together in equal quantities and grind till it turns into a fine powder.
Thai sweet chili sauce
Salt to taste.
Black and white sesame seeds for garnish.
Add the chicken strips/fingers into a mixing bowl. Add 2-3 tbsp. of sesame oil, salt and 2-3 tbsp. of Chinese 5 spice powder. Mix it well together and allow it to marinate for 15-20 mins.
Heat oil in a frying pan and grill these chicken strips for 2 mins on each side till chicken is cooked through.
Once done, add a splash of Thai sweet chili sauce to the pan and toss. Let the sauce caramelize and coat the chicken fingers entirely. Once all the sauce has thickened and coated the chicken well sprinkle it with black and white sesame seeds.
Serve hot with coleslaw made out of cabbage, cucumber, coriander and spring onions. Toss them in salt and pepper and a tsp. of sesame oil. To plate up, mount the salad in the center of the plate and arrange the Sticky Sesame Chicken Fingers around it. Sprinkle some black sesame seeds and call it Maaaaggiiicc!
Yes! that’s how short, spicy and nutty this recipe is. If you have all the ingredients hands on, it won't take much time to whip this baby up quickly. Oh and to gulp this down with that peg of whiskey, wow!
Do try out this quick fix party bite and holla back. Keep Cooking!
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Article and Images: Harsh Dixit
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