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Ingredientes
- Croissant dough as required
- 2 x Large eggs, beaten
- 10 gm Cornflour Salt and pepper to taste
- 200 gm Boneless chicken Oil
- 125 ml Chicken stock
- 2 tsp Soya sauce, (10 ml)
- 2 tsp Chilli sauce, (10 ml)
- 2 x Green chillies, minced fine
- 2 tsp Ginger-garlic paste, (10 g) A healthy pinch of ajinomoto
- 1 x Egg yolk
- 1 tsp Lowfat milk, (5 ml)
- 1/2 tsp Black sesame seeds, (2 g)
Direcciones
- CUT the chicken into medium sized pcs. Beat cornflour, salt and pepper into the Large eggs. Dip the chicken pcs into the batter and deep fry in warm oil until golden and done. Drain on absorbent paper.
- Remove the excess oil from the kadai. Add in the green chillies and ginger-garlic paste and fry for two min. Add in the chicken stock and simmer for five min. Add in chilli sauce, soya sauce and ajinomoto. Stir well. Add in the fried chicken pcs and stir again.
- Boil for two min. Dissolve cornflour in a little cool water to a smooth paste and add in to the simmering sauce. Keep stirring until almost dry. When cold, divide into eight portions. Divide the croissant dough into eight portions and roll into triangles. Place some prepared filling in the centre of each triangle and roll into a croissant shape, starting with the broader side. Seal the narrow edge well. Turn in the two ends. Keep the rolled croissants aside to prove for 45 min. Lightly beat the egg yolk and lowfat milk together. Brush the egg-lowfat milk mix over the croissants. Sprinkle black sesame seeds over the croissants. Bake at 250 F for 15 min or possibly until done.
- NOTES : Makes 8
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 316g | |
| Calories 205 | |
| Calories from Fat 112 | 55% |
| Total Fat 12.45g | 16% |
| Saturated Fat 3.47g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 417mg | 139% |
| Sodium 1001mg | 42% |
| Potassium 498mg | 14% |
| Total Carbs 8.61g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.57g | 3% |
| Protein 15.92g | 25% |
