Chinese Til Ka Chicken

Chinese Til Ka Chicken

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About this recipe: A marinated quick-fry, flavourful chicken dish that pairs well with Chinese-style noodles or rice.


Serves: 4 

  • 2 teaspoons cornflour
  • 2 tablespoons stock. May substitute rice wine.
  • 1 tablespoon lemon juice
  • 1 tablespoon soya sauce
  • 1 pinch crushed chillies
  • 1 tablespoon grated fresh ginger
  • 1 clove crushed garlic
  • 500g skinless, boneless chicken breasts, cut into bite-size pieces
  • 2 tablespoons til (sesame seeds)
  • 1 tablespoon til ka tel ( sesame oil)
  • 2 tablespoons vegetable oil
  • 110g fresh mushrooms, quartered
  • 1 green capsicum, julienned
  • 4 green onions, sliced diagonally into 1/2 inch pieces

Prep:4hr  ›  Cook:25min  ›  Extra time:3hr marinating  ›  Ready in:7hr25min 

  1. For marinade: In a bowl, mix cornflour with stock (or wine); stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken strips to coat. Cover and refrigerate to marinate for 3 to 4 hours.
  2. In a large frying pan, toast the til, (sesame seeds) over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.
  3. To same frying pan, add sesame oil and vegetable oil and heat slowly.
  4. Drain chicken, reserving marinade, and quickly stir-fry in a kadhai, a few pieces at a time, until browned. Remove chicken with a jharni/chhalni (slotted spoon) and set aside.
  5. Add mushrooms and green capsicum to same frying pan and cook for 2 to 3 minutes, stirring constantly. Add the green onions and stir-fry 1 minute more.
  6. Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.

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