You will need:Soft or melted butterMozarella Cheese slices Schezwan sauce or any thick peri peri sauce you like Eggs for egg washBreadcrumbs Chicken mixture Makes 12 large or 20 mediumDepending of how much of the chicken filling you use.I made 12.(1 cup – 250ml) For the chicken mixture:620g boneless chicken fillets Salt to tasteGreen chillies to taste1 ½ tablespoon chicken spice½ cup chopped onionsHandful of fresh coriander 2 teaspoon garlic paste¼ teaspoon black pepper powder
Whiz the onions in a food processor till fine. Squeeze the water out.Add the rest of the ingredients and whiz until fine and well combined.Allow to rest in the fridge covered for 2 hours.Take a little less than a quarter cup of the chicken mixture ( for large squares).Place it on top of some cling wrap which I greased with soft butter.Brush more butter on top of the chicken mixture.Flatten the mixture out into a circle, and place a cheese slice in the middle.All I did was fold the cheese slice into a quarter to make it smaller.Place about 1 teaspoon schezwan sauce on top of the cheese.With the help of the cling film, fold the sides of the chicken mixture onto the cheese to form a square or rectangle.Continue with the rest of the chicken mixture..Place them all on a tray, on top of some cling wrap.Freeze until the chicken squares are slight firm and frozen enough to handle ( not completely frozen).Dip into egg wash and breadcrumbs.Place on a tray again lined with baking paper.These are now freezer suitable.( Defrost fully then fry if freezing)Deep fry on a low to medium heat till golden.Best served hot.