Sesame and Ginger Chicken Skewers

A SIMPLE, YET INDULGENT STARTER OR CANAPÉ, IT IS BEST SERVED WITH CORIANDER AND PEANUT CHUTNEY. TO GET AHEAD, START THIS RECIPE THE NIGHT BEFORE BY MARINATING THE CHICKEN, OMITTING THE EGGS AND FLOUR UNTIL YOU ARE READY TO COOK. Drizzle with honey and eat immediately.

SERVES 2–3 | PREPARATION TIME: 40 MINUTES MARINATING TIME: 30 MINUTES–8 HOURS | COOKING TIME: 40 MINUTES

FRESH

2 skinless, boneless chicken breasts

1 green chilli, thinly sliced

1 garlic clove, crushed

45g piece ginger, peeled

2 tablespoons finely chopped coriander

2 tablespoons fresh lime or lemon juice

1 egg white

SPICES

¾ teaspoon garam masala

PANTRY/LARDER

40g white sesame seeds

2 tablespoons soy sauce

¼ teaspoon salt

oil, for deep-frying

3 teaspoons plain flour

OPTIONAL GARNISH

honey, to drizzle

1. Cut each chicken breast into 8–9 pieces or cubes and place in a deep bowl.

2. Gently pulse the chilli, garlic, ginger, coriander, lime juice, garam masala, sesame seeds, soy sauce and salt in a blender for 30–40 seconds.

3. Pour the mixture over the chicken pieces, and, using your hands, gently rub into the pieces until coated. Cover and chill for 30 minutes, or overnight.

4. Heat the oil for deep-frying in a deep sauce pan to 180°C /350°F .

5. Mix the egg white and flour into the chicken and m ix until everything is well coated. Deep-fry the chicken in 2 batches for 3–4 minutes on both sides until golden. Remove with a slotted spoon and drain on paper towel . Lightly drizzle with honey. Thread onto wooden skewers and serve immediately.

NOTE: To test if the oil for deep-frying is hot enough, drop in a small piece of bread, if it browns in 20 seconds it’s ready.