Crispy Honey Butter Chicken Bagel
Ingredients
4x Abe's Bagels Sun-Ripened Capsicum Bagels
4x Chicken Thigh
2x Eggs
1 Box Cornflakes
Flour
Olive Oil
2-3x Spring Onions
Fried Shallots (Store Bought is Fine!)
Wholegrain Mustard
For Honey Butter Sauce:
150g Lewis Road Creamery 10 Star Butter
200g Stolen Nectar Creamed Clover Honey
2-3x Cloves of Garlic
Soy Sauce (To Taste)
Sesame Oil (To Taste)
Chilli Flakes (To Taste)
2tbsp Cornstarch (optional, for thickening sauce)
Method
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1
To fry chicken thigh: Cut chicken thigh down into sizes that match your bagel, and flatten with a heavy bottom saucepan or similar.
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2
Dredge the chicken pieces in flour, then 2x beaten eggs, followed by crushed cornflakes. Lightly coat with olive oil and air fry for 16 minutes (You can also oven fry!)
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3
Flip your chicken half way through. Cook till golden brown and set aside.
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4
To Make Honey Butter: Melt 10 Star Butter with a small amount of olive oil. Add crushed garlic and cook until fragrant.
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5
Add Stolen Nectar Creamed Clover Honey along soy Sauce, sesame oil and chilli flakes to taste. If you find your sauce is too runny, then use a small amount of cornstarch and water to create a slurry, and incorporate mixture to thicken it.
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6
Heat sauce all the way through until bubbling, and set aside.
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7
In another pan, lightly toast your Abe's Bagels Sun-Ripened Capsicum Bagel with a small amount of 10 Star Butter and olive oil.
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8
Assemble your bagel, with wholegrain mustard on the base, topped with fried chicken, honey butter sauce, fried shallots and sliced spring onion.