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Chinese Salt N Pepper Chicken Pieces

Ingredients

Makes: 10 Pieces

150g flour

20g butter

1 chicken breast fillet

salt

1 egg

peppers of your choice

onion

vegetable oil

ground coriander

chilli powder

freshly ground pepper

soy sauce

Preheat a deep fat fryer or chip pan. Preheat the oven to 180 C / Gas 4.

In a mixing bowl, mix the flour and butter with your fingertips. You don't want to mix it with a food processor or mixer because then it won't go into breadcrumbs. After about 10 minutes of rubbing - you should have some breadcrumbs.

Get the chicken fillet and chop it up into several pieces. Tip the pieces into the mixing bowl and smoother them in the breadcrumbs (this will be the chicken coating). Sprinkle some salt. Whisk the egg in a small bowl, dip the chicken fillets into the egg and then into the deep fat fryer or chip pan.

While they are sizzling away you will make the flavour. On a chopping board, chop some peppers up (it's up to you how many you use) and an onion and put them into a bowl. Pour some vegetable oil in. Add some coriander, chilli powder, some more salt, pepper and some soy sauce. Give it a little stir. By this time (about 10 to 15 minutes) the chicken will be ready to come out.

Put the chicken in a roasting dish and pour the vegetable oil mixture over the chicken. Make sure all of the chicken pieces get some on them.

Put them in the oven for about 10 minutes and then enjoy!

PEANUT BUTTER BALLS AKA BUCKEYE BALLS

What You'll Need

16 oz. peanut butter

1 pound confectioners sugar

1.5 sticks (3/4 cup) butter

How to Make It

1. melted chocolate bark for dipping

2. -Mix together the peanut butter, sugar and butter.

3. -Roll into balls, insert tooth pick (to dip easier) and chill in freezer about 30 mins.

4. -Dip into melted chocolate, place onto cookie sheet lines in wax paper

5. *best stored in the fridge.

6. *coconut pecan cake icing and coconut flakes can be added to the mixture for new taste!

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