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Crispy Chicken Stirps with Almond Crumbs, Mint Chicken Wonton & Mozrella Sticks | Shireen Anwar | Masala Mornings | 17 Feb 26 | Masala TV

Watch Masala Mornings with Shireen Anwar on 17 Feb 2026 as she prepares crunchy Crispy Chicken Strips with Almond Crumbs, flavorful Mint Chicken Wontons, and cheesy Mozzarella Sticks—perfect for party platters and tea-time snacking.

✨ Show: Masala Mornings
👩‍🍳 Host: Shireen Anwar
📅 Date: 17 February 2026
📺 Channel: Masala TV

📌 RECIPES FEATURED
• CRISPY CHICKEN STRIPS WITH ALMOND CRUMB
Ingredients
Chicken (julienne strips) 120 grams
All-purpose flour (for dusting)10 grams
Egg 1
Bread crumbs 45 grams
Almonds (julienne, mixed with crumbs) 10–15 grams
Honey mustard sauce 35 grams
French fries 150 grams
Chicken Marination :
Salt 2 grams
Black pepper 2 grams
Chopped garlic 5 grams
Dijon mustard 10 grams
Lemon juice 5 milliliters
Crushed red chili 2–3 grams
Corn flour 8–10 grams


Method
Cut the chicken into julienne strips. Add all the marination ingredients to the chicken and mix well. Leave to marinate for 20–30 minutes.
Prepare three bowls: one with flour, one with beaten egg, and one with bread crumbs mixed with almonds. Cut the almonds into julienne or finely chop them, then mix well with the bread crumbs.
First dust the chicken strips in flour, then dip them into the egg mixture, and finally coat them well with the almond bread crumbs. Heat oil to 170–175°C and fry the chicken strips for 4–5 minutes until golden brown and crispy. Serve hot with French fries and honey mustard dip.


• MINT CHICKEN WONTON
Ingredients
Boiled chicken (shredded or finely chopped) 350 grams
Fresh mint (chopped) 25 grams
Fresh coriander (chopped) 25 grams
Spring onion (finely chopped) 40 grams
Green chilies (finely chopped) 2–3 pieces
Garlic (chopped) 10 grams
Ginger (paste or finely chopped) 5 grams
Salt 4 grams
Crushed black pepper 1 tsp
Oil or sesame oil 1 tbsp
Wonton wrappers or all-purpose flour sheets30–35 pieces
Method
Boil the chicken with a little salt for 10–12 minutes. Let it cool, then shred or finely chop it with a knife. In a large bowl, add chicken, mint, coriander, spring onion, green chilies, garlic, ginger, salt, and crushed black pepper. Mix gently. Add a little oil to keep the filling juicy, but do not overmix. Place a wonton wrapper on a smooth surface. Add about 1 tsp of filling in the center. Apply water on the edges and seal properly.
Heat oil to 170–175°C and fry the wontons for 3–4 minutes until golden and crispy.Serve hot with mint chutney or sweet chili sauce.


• MOZZARELLA STICKS
Ingredients
Mozzarella cheese (4 sticks)112 grams
All-purpose flour 4 grams
Egg mixture 48 grams
Bread crumbs 56 grams
Red Sauce Ingredients:
Boiled tomatoes 1 kg
Fresh garlic cloves 2
Salt 2 grams
Dried oregano 2 grams
Rosemary 2 grams
Dried basil 2 grams
Chicken powder or seasoning 13 grams
Garlic powder 3 grams
Onion powder 2 grams
Paprika powder 1 gram
Black pepper 1 gram
Red chili pastes or fresh chili 1 tbsp or 1 piece
Sugar 15 grams
Oil (olive or vegetable) 50 grams.
Method
Cut the mozzarella cheese into 4 equal stick-shaped pieces. Lightly roll each stick in flour so that the moisture is removed and the coating sticks well. Dip the sticks into the egg mixture, then coat thoroughly with bread crumbs. For extra crispiness, repeat the egg and bread crumbs coating (double coating). Place the coated sticks in the freezer for 20–30 minutes. Heat oil to 170–175°C and deep fry the sticks for 1–2 minutes until golden brown. Remove and place on tissue paper to absorb excess oil. Serve hot with ketchup, marinara, or garlic dip.
For the red sauce:
Blend the boiled tomatoes to make a smooth puree. Heat oil in a pan and sauté the fresh garlic until lightly golden. Add the tomato puree and cook on medium heat for 8–10 minutes. Add all dry spices, then add red chili paste and sugar. Mix well and cook on low heat for another 5–7 minutes until the sauce thickens. Turn off the heat and let it cool. Use this sauce for mozzarella sticks, pizza, sandwiches, pasta, or burgers.





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