Sesame Chicken Stick Recipe

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on telegram
Share on whatsapp
Share on email
Share on print


  • Chicken breast 4 (cut in finger)
  • Soya sauce 1 tbsp
  • Chili sauce 2 tbsp
  • Yogurt 2 tbsp
  • Salt 1 tsp
  • Black pepper 1 tsp
  • Curry powder 1 tsp
  • Corn crumbs 2 cups (crushed)
  • Sesame seeds 2 tbsp
  • Oil as required

Cooking Directions

  1. Combine chicken strips with chili sauce, soya sauce, yogurt, curry powder, salt and pepper and mix well.
  2. Marinate for 2 hours.
  3. Combine the corn flake crumbs and sesame seeds.
  4. Coat each chicken strip in the crumb mixture.
  5. Place strips in a single layer on a greased tray, bake for 25 minutes until crisp and golden on 190 degree C or deep fry.
Italian Nachos

Italian Nachos Recipe

Heat oven to 450 degrees F. In small bowl, combine Alfredo sauce and red pepper flakes. On ovenproof platter spread half of tortilla chips; top with half cheese sauce, half Italian sausage and half Mozzarella cheese.

Buffalo Wontons

Buffalo Wontons Recipe

Melt the butter over medium-high heat in a small saucepan. Remove from heat whisk the hot pepper sauce and vinegar into the hot butter. When mixture is smooth, set sauce aside and allows to  rest for 1 hr to cool and thicken.


Fried Chicken Lollipop Recipe

First of all take chicken wings and cut it into the lollipop shape. Now add this in a bowl, add Garlic paste, Ginger Paste, Green Chilies, Key Brand Soya Sauce, Salt, Red Chili Powder, Coriander Powder, Cumin Powder, Chat Masala,

potato lolipos

Potato Lollipop

In a bowl, add boiled potato, onion, green coriander, bread crumbs, red chili powder, coriander powder, ginger garlic paste, salt, lemon juice and mix it well. Now, make the balls. In a plate, add bread crumbs, red chili crushed, cumin and mix it.

Zakir’s Kitchen December 2,2016

Zakir’s Kitchen The cooking show with the tips and tricks of economical daily cooking, easy to cook recipes, kitchen solutions, expert grocery advice by Pakistan’s