Amazing Miniature Cooking Food 🥩 How to Cook Beef Steak, Fried Chicken

Ingredients

• 500 g Chicken Thighs (skinless, boneless, minced)
• 2 medium Potatoes (peeled and cut into 2‑inch pieces)
• 1 large Egg (beaten)
• 1/2 cup Tempura Flour (can substitute with all‑purpose flour mixed with a little cornstarch)
• 1 tsp Chili Powder (mild)
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 cup Breadcrumbs (panko preferred for extra crunch)
• 2 cups Cooking Oil (vegetable or canola oil for deep frying)
• 1/4 cup Ketchup
• 1 cup Shredded Cheese (cheddar or mozzarella, shredded)

Instructions

1. Boil Potatoes

   Place the peeled potato pieces in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

2. Mash Potatoes

   Drain the potatoes and return them to the pan. Mash until smooth; set aside to cool slightly.

   Time: PT5M

3. Combine Chicken and Potato

   In a mixing bowl, combine the minced chicken with the mashed potatoes. Season with salt, pepper, chili powder, and garlic powder. Mix until evenly incorporated.

   Time: PT5M

4. Shape Sticks

   Lay a wooden skewer or sturdy stick on a clean cutting board. Place a portion of the chicken‑potato mixture around the stick and shape it into a uniform stick about 4‑5 inches long. Repeat for all sticks.

   Time: PT10M

5. Prepare Flour Coating

   In a shallow bowl, whisk together tempura flour, chili powder, garlic powder, salt, and pepper.

   Time: PT5M

6. Beat Egg

   In a separate bowl, beat the egg until smooth.

   Time: PT2M

7. Set Up Breadcrumbs

   Place the breadcrumbs in a third shallow dish.

   Time: PT2M

8. Coat the Sticks

   One at a time, roll each chicken stick in the flour mixture, dip into the beaten egg, then roll in breadcrumbs, pressing gently to adhere.

   Time: PT10M

9. Heat Oil

   Fill the frying pan with enough cooking oil to submerge the sticks about 1‑2 inches deep. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Fry the Sticks

    Carefully lower the coated sticks into the hot oil. Fry for 4‑5 minutes per side, or until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

    Time: PT15M

    Temperature: 350°F

11. Drain and Rest

    Remove the sticks with a slotted spoon and place on paper towels to drain excess oil.

    Time: PT5M

12. Add Ketchup and Cheese

    Brush each stick with ketchup, then sprinkle shredded cheese on top. Place under a preheated broiler for 2 minutes, or until cheese melts.

    Time: PT5M

    Temperature: 450°F

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g