Скачать или смотреть Barbecue sauced chicken Refika’s way with kadayıf! (Bonus version for Vegetarians & Vegans)

Kadaif-Coated BBQ Chicken 3 Ways! (Meat, Cheese & Vegan) with Creamy Cucumber Salad. Get ready for a feast! 🥳 We’re making BBQ chicken coated in crispy kadaif — not just one way, but three! Juicy chicken, a cheesy version for vegetarians, and a mushroom version for our vegan friends, all served with a creamy, refreshing cucumber salad. It’s crunchy, it’s delicious, and it’s made with love. Hope you love it as much as we do!

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Kadayıf Crusted BBQ Chicken
600 g boneless chicken thighs, diced
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
2 tablespoons olive oil
For the batter,
½ cup flour
2 pinches salt
½ teaspoon ground red pepper
½ teaspoon black pepper
½ teaspoon dried thyme
2 tablespoons cornstarch
150 ml water, 3/5 cups
3 handfuls roasted shredded kadayıf, https://www.amazon.com/kataifi/s?k=ka...
For the sauce,
7–8 tablespoons barbecue sauce
3 tablespoons grape or mulberry molasses, maple syrup works good as well
1 tablespoon olive oil
2 cloves garlic, mashed
1 pinch salt
2 tablespoons vinegar

1 dried or fresh chilli pepper, finely sliced
Sesame seeds
Spring onions or chives, finely sliced
For the cucumber salad
8 small cucumbers, finely sliced
2 small red onions, finely sliced
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1 tablespoon tahini
4 tablespoons yogurt
Salt
Black pepper
Sesame seeds

• Season the chicken pieces with salt, black pepper, and garlic powder. Add olive oil and mix thoroughly.
• To prepare the sauce, mash the garlic cloves with a pinch of salt on a cutting board using the side of a knife until it becomes a paste.
• Heat the olive oil in a pan and sauté the mashed garlic but not burn. Remove from the heat. Once slightly cooled, stir in the barbecue sauce, molasses, and vinegar. Set aside to cooldown.
• For the coating, in a bowl, mix the flour, salt, ground red pepper, black pepper, thyme, and cornstarch. Gradually whisk in the water until smooth and lump-free.
• Spread the roasted kadayıf onto a small tray.
• Dip each chicken piece into the batter using two forks to avoid touching the mixture with your hands. Shake off any excess batter, then place the chicken onto the kadayıf. Gently press without squashing, otherwise kadayıf can soak batter and become soft. Again, use two forks for a cleaner process.
• Heat sunflower oil in a wide pan. Fry the coated chicken cubes until golden and crispy, about 4 minutes. If a fork easily cuts through the chicken, they are perfectly cooked. Alternatively, you can brush them with a little oil and cook in an air fryer at 200°C (400°F) for about 6 minutes.
• Toss the fried chicken pieces into the cooled sauce and mix to coat well.
• Sprinkle with finely chopped chili peppers, green onions, and sesame seeds before serving.
• For the cucumber salad, thinly slice the cucumbers and red onions using a mandoline or a knife. Toss together, then dress with soy sauce, barbecue sauce, tahini, yogurt, salt, black pepper, and sesame seeds. Mix again and your refreshing salad is ready.

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