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Hi-Tea

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Tasty Chicken Sticks Recipe | Chicken Skewers

Chicken Stick Recipe || Tasty Chicken Skewers || How to make chicken sticks with step-by-step photos and video

Chicken Sticks are crispy on the outside and spicy and juicy on the inside. The marinade tenderizes the chicken and adds flavor, making this easy recipe a family favorite for years.

I marinate chicken cubes in a blend of sauces and spices in this recipe, then coat them in an egg and flour mixture before frying. I’ve made some variations compared to the chicken sticks typically sold by vendors. These chicken sticks are mildly spicy, but I plan to create a bakery-style version of this recipe for the upcoming Ramadan, so stay tuned! 😊

Chicken skewers are perfect for parties or your next family meal. When you remove them from the skewers to serve, they resemble Popcorn Chicken. Once you try them, you’ll want to make them again and again!

My Latest Video, Chicken Sticks:

Can we store these sticks for future use?

To store these sticks, first coat them in batter, then coat them again with breadcrumbs. Place them in an airtight container, or fry them instantly. This stick can be easily used for a month.

Refrigerate it, and when you plan to fry it, take it out 10 minutes beforehand. Fry it in medium-hot oil until it turns a nice golden brown color.

Ingredients for chicken sticks:

**Chicken**: We use chicken breast for this recipe, but you can substitute it with trimmed chicken thigh meat if you prefer. However, I find chicken breast requires almost no preparation, which is why I chose it.

**Ginger Garlic Powder**: We add ginger garlic powder to prevent the dish from becoming too soggy in this recipe. This powder is ideal for frying chicken. If you prefer to use paste instead of powder, I recommend ensuring that the paste is dry, meaning it should not contain water. Excess moisture will make the chicken soggy rather than crispy.

**White Pepper**: White pepper is a key ingredient in this recipe. I bought whole white peppercorns and ground them into a fine powder. I recommend avoiding pre-ground white pepper, as it doesn't provide the same flavor as freshly ground pepper. If white pepper is not available in your area or if you don’t like it, you can use black pepper instead.

**Lemon Juice:** I used lemon juice in the chicken stick recipe because lemon naturally contains acid, which helps tenderize the meat and make it more succulent. I wouldn't recommend using white vinegar in this recipe, as its strong acetic acid can shred the chicken during the marinating process.

**Barbecue Sauce:** I added barbecue sauce to impart a barbecue flavor to the chicken without the need for coal smoking. This gives the skewers a fantastic taste, making it feel like you cooked them on a grill or over charcoal with your first bite.

**Mustard Paste:** I use mustard paste in recipes for an earthy flavor, especially when frying snacks, kebabs, or grilled sandwiches. I find that mustard paste is more effective than mustard powder. Based on my experience with both, I can conclude that paste offers a more flavorful taste, even though it is slightly more expensive than powder. I never compromise on taste.

**Oyster Sauce:** This sauce is commonly used in stir-fried dishes, noodle dishes like chow mein, and beef and broccoli to add a savory glaze.

I also use it for marinating chicken to enhance the flavors. Just a small amount is enough to elevate the taste of the chicken; remember that using too much can overpower the other ingredients in the recipe.

**Hot Chili Sauce:** In this chicken skewer recipe, I opted for hot chili sauce instead of red chili powder. It won’t make your chicken skewers too spicy, but it will give them a flavorful, desi touch.

That we Asians are accustomed to in our meals. If you prefer a milder taste, you can use regular chili sauce instead of hot chili sauce.

**Egg** I used an egg to make batter for coating the chicken skewers, adding some all-purpose flour and milk to create a thicker consistency.

Alternatively, you can skip the flour and use breadcrumbs instead; just coat the chicken skewers with breadcrumbs and dip the skewers in a mixture of egg and milk before frying. In this recipe, I didn’t use breadcrumbs at all.

**All-purpose flour ** is a small amount added with the egg to create a thick, crispy coating around the chicken skewers, but it’s optional. As mentioned earlier, you can simply use egg and milk for dipping.

**Milk**:I added a small amount of milk to the batter for a pouring consistency. Do not add water to the batter while mixing, as it may spoil the taste.

I also included Chinese salt, regular salt, and pepper in the batter to enhance its flavor. Even if you choose to use only milk and egg for dipping the skewers, I recommend adding these three seasonings for taste and flavor.

Egg Potato Chips Recipe | Egg Fries

Sana Rasheed Add Comment

egg potato chips recipe with step by step photos and video

Egg Potato Chips Recipe || Egg Fries || Crispy Potato Fries with step-by-step photos and videos

Egg potato chips, commonly referred to as egg French fries, are a widely favored deep-fried snack enjoyed by individuals of various demographics around the globe. These delightful potato preparations are often served alongside chicken fry, chicken broast, or as part of a fish and chips meal. Additionally, they serve as a popular snack option paired with coffee or tea.

Previously, I shared a recipe for egg potato fries; however, I would like to present an alternative version of egg potato chips. Different preparations may involve the addition of gram flour, all-purpose flour, or solely cornstarch, with some recipes employing a combination of both flours. In this iteration, I have chosen to utilize all-purpose flour to thoroughly coat each potato stick.

Incorporating all-purpose flour with eggs contributes to a distinctly crisp and crunchy texture in the potato chips. The blend of spices enhances the flavor profile, offering a mildly spiced taste accompanied by a satisfying crunch, thus elevating the overall culinary experience.

I frequently prepare this dish as an evening snack or during social gatherings, and consider it an excellent component for high tea. Additionally, these potato chips are ideally served alongside fried chicken and fish fry as part of a dinner menu.

For a detailed recipe, watch my video where I explain the steps one by one.

My Latest Egg Potato chips Video:

Recipe Notes:

When selecting potatoes for cooking, particularly during the summer season, it's advisable to choose good-quality red potatoes. They are ideal for making chips and various potato recipes, as their flavor tends to hold up better than other varieties.

To prepare the potato fries, begin by washing them thoroughly to remove excess starch. This step is essential, as any remaining starch can result in soggy French fries, regardless of whether you use flour or egg for coating.

For added crunchiness, consider soaking the potatoes in chilled water for a short period. This technique helps to improve their texture when frying.

Once the potatoes are clean, pat them dry; this is crucial for achieving crispy potato chips.

Next, combine the potatoes with flour, egg, and your choice of spices. However, it's essential to avoid adding salt at this stage, as it can draw out moisture and result in soggy chips. Instead, add salt after frying for the best results.

Maintaining the right oil temperature is vital during frying. Cooking on high heat can cause the fries to darken quickly without becoming crisp, while low heat can result in soft, soggy chips. Aim for a moderate level of heat to achieve the perfect fry.

You might like these:

Chicken macaroni samosa

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How to Make Egg Potato Chips:

Step 1:

Start by selecting firm, starchy potatoes such as Russets or Yukon Golds. Wash the potatoes well to remove any dirt, then cut them into uniform one-inch thick strips. Uniformity will ensure even cooking.

Place the cut potato strips in a colander and rinse them thoroughly under cold running water. This process removes excess surface starch,

This can cause the chips to stick together, preventing them from becoming crispy. Continue rinsing until the water runs clear.

Once rinsed, immerse the potato strips in a bowl of chilled water. Allow them to soak for approximately 30 minutes. This soaking step helps to further remove starch and enhances the texture of the final product.

2nd step:

After soaking, drain the potatoes well and spread them out on a clean kitchen cloth. Gently pat them dry with another cloth, ensuring they are as dry as possible. Excess water can cause oil splatter during frying, and dry potatoes will yield crispier chips. Transfer the dried strips back into a bowl.

3rd steps:

In the bowl with the dry potato strips, add one beaten egg, a teaspoon of garlic powder, a pinch of lemon salt, freshly ground black pepper to taste, and approximately half a cup of all-purpose flour (maida).

Toss the potatoes gently to ensure they are evenly coated with the egg and seasoning mixture. Be thorough but gentle to avoid breaking the potato strips.

Cover the bowl with plastic wrap or a lid and let it sit for about 10 minutes, allowing the flavors to meld. (Note: Refrain from adding regular salt at this stage; it will be mixed in just before frying.)

4th Steps:

In a deep wok or frying pan, pour in a generous amount of cooking oil—enough to allow the chips to float freely. Heat the oil over medium flame until it reaches around 350°F (175°C). You can test the oil temperature by dropping in a small piece of potato; if it sizzles immediately, the oil is ready.

Just before frying, sprinkle a teaspoon of salt over the coated potatoes and toss gently to ensure an even layer of seasoning.

Carefully add the potato strips into the hot oil one by one, ensuring not to overcrowd the pan, as this can lower the oil temperature and lead to soggy chips. It’s best to work in batches.

Allow the potatoes to cook undisturbed for a couple of minutes. You’ll notice they will start to float as they cook. Once they begin to float.

Gently stir the chips continuously to promote even browning and prevent them from sticking to the bottom of the wok.

Fry until they achieve a beautiful golden brown color, which usually takes about 5-7 minutes per batch.

Once golden, use a slotted spoon to remove the fried potato chips from the oil, letting any excess oil drip off. Transfer them onto a wire rack or a plate lined with paper towels to absorb additional oil.

Serve the hot, crispy egg potato chips immediately for the best texture and flavor.

These can be accompanied by a variety of dipping sauces; classic choices include tangy ketchup and creamy mayonnaise. Enjoy your delightful homemade snack!

Mini Veggie Pizza Recipe | Vegetarian Pizza

Sana Rasheed Add Comment

mini veg pizza recipe with step by step photos and video

Mini Veggie Pizza || Vegetarian Pizza || How to Make Veggie Pizza Topping with step-by-step photos and video

Vegetarian Mini pizza making is so easy and quick, especially while is being prepared pizza by using bun slices or bread slices.

Here, I also used bun slices to make a quick veg pizza. Because I didn't feel like working hard so I decided to make pizza with bun slices. This wasn’t a bad idea for me. .it made a perfectly yummy, a little crisp, and delicious. I used grated cheese and cheese slices both.

Super easy and delicious mini versions of pizzas topped with your favorite vegetable toppings and homemade pizza sauce. These mini veg pizzas are so addictive and kid-friendly that your kids would definitely love enjoying them.

My Latest Video: Mini Veggie Pizza

My mini pizzas are fantastic for those who struggle to get their kids to eat their veggies, though you can add toppings with chicken mince along with veggies as well.

For the best result, follow my detailed step-by-step photo, video, and instructions tips and video below.

Recipe Notes:

Bun Slices: I used bun slices to make a recipe, but you can use pizza dough, or even can be used bread slices. If you are not in the mood for a long work in a kitchen and want some cheesy savory, so best idea is to use a bun or bread to make pizza.

Topping: pizza topping depends on your choice of veg or non-veg. Here I used capsicum, onion, tomato, mushrooms, black olives, and jalapenos along with ketchup and cheese slices. While you can add veg of your choice, like spinach, peas, corn, or red and yellow peppers

Cheese: I used two types of cheese, cheddar slices, and some grated mozzarella cheese. You can use any type of cheese that you like most.t

Pizza Sauce: Typically, pizza sauce is considered the foundation of a pizza. But here I prepared the instant pizza sauce that I have shown in the video. You can also use it; otherwise, go to my recipe page for pizza sauce, or buy store-bought pizza sauce, whichever is convenient for you.

Pizza Seasoning: Mainly, people use oregano lastly in topping and finish preparation with it, but here I used my homemade pizza seasoning to enhance the aroma and taste of my beg pizza. You can use store-bought or for recipes go to my page and pick it up there, but if you don’t like can simply sprinkle oregano over the pizza.

Tasty Chicken Sticks Recipe | Chicken Skewers

Egg Potato Chips Recipe | Egg Fries

Mini Veggie Pizza Recipe | Vegetarian Pizza

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