Thai Chicken Sausage Rolls With Dipping Sauce Food

THAI DIPPING SAUCE

Steps:

• Combine sugar water and vinegar in a small saucepan. Bring to a boil and boil for 5 minutes.
• Reduce heat. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes.
• Remove from heat. Cool and add lime juice and shredded carrot.

THAI CHICKEN SAUSAGE ROLLS WITH DIPPING SAUCE

Steps:

• Preheat oven to 210C (190C fan forced).
• Line 2 trays with baking paper.
• Combine chicken mince, sausage mince, breadcrumbs, coriander, green onions, chili and garlic and mix well to fully combine.
• Place a sheet of pastry on a flat surface and spoon a quarter of the mince mix along one edge in a sausage shape and then roll to completely encase.
• Trim ends if required and then cut roll into 4 even rolls, make a couple of small slits on the top of each roll and then place seam side down on the baking tray, repeat with rest of mix.
• Brush rolls with the egg and sprinkle with the sesame seeds.
• Bake for 25 to 30 minutes or until puffed and golden.
• DIPPING SAUCE - Combine all ingredients in a small bowl and serve with sausage rolls when baked.

SESAME CHICKEN WITH DIPPING SAUCE

Steps:

• Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
• Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
• Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
• Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
• Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
• Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
• Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.

THAI CHICKEN BITES WITH DIPPING SAUCE

Steps:

• Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.
• Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.
• Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)
• To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.