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Food FusionCrispy, juicy chicken lollipops tossed in a spicy, garlicky Schezwan sauce — the perfect appetizer for anyone who loves bold flavours! #FoodFusion #Dalda #HappyCookingToYou #Arraywah
Schezwan Chicken Lollipop
Serves: 5-6
Recipe in English
Ingredients:
-Chicken drumsticks 1 kg
-Kashmiri lal mirch (Kashmiri red chilli) powder 2 tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Lal mirch powder (Red chilli powder) ½ tsp or to taste
-Iodized Himalayan pink salt 1 tsp or to taste
-Chawal ka atta (Rice flour) 1 tbs
-Cornflour 4 tbs
-Maida (All-purpose flour) 3 tbs
-Anda (Egg) 1
-Soy sauce 2 tbs
-Kashmiri lal mirch (Kashmiri red chilli) Dried & soaked 2
-Sabut lal mirch (Red chillies) (Dried & soaked) 5-6
-Lehsan (Garlic) 5 cloves
-Adrak (Ginger) sliced 1-inch piece
-Water ¼ Cup
-Dalda cooking oil 2 tbs
-Pyaz (Onion) finely chopped 1 & ½ tbs
-Tomato ketchup ¼ cup
-Honey 1 tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Cornflour slurry ½ Cup (Mix 1 & ½ tbs cornflour in ½ Cup water)
-Dalda cooking oil (For deep frying) as required
Direction:
-Using a sharp knife, cut through the meat near the bone joint & push the meat down to form a lollipop shape. Repeat with the remaining pieces.
-In a bowl, add Kashmiri red chilli powder, black pepper powder, red chilli powder, pink salt, rice flour, cornflour, all-purpose flour, egg, soy sauce. Whisk well.
-Add chicken lollipops, mix well, cover & refrigerate for 30 minutes.
-In a blending jug, add Kashmiri red chilli, dried red chilli, garlic, ginger, & water. Blend well.
-In a wok, add oil & heat it.
-Add onion, fry on medium flame until translucent; add blended chilli paste, tomato ketchup, honey, crushed black pepper, pink salt, and mix well.
-Add cornflour slurry, mix well & cook on medium flame for 1-2 minutes.
-Schezwan sauce is ready; set aside.
-In a wok, add oil & heat it. (165 C-170 C)
-Add marinated chicken lollipops; fry on medium flame until golden & crispy.
-Add fried chicken lollipops in a Schezwan sauce & coat well.
-Serve with Schezwan sauce!
Crispy, spicy, and packed with flavor! These Hot Chicken Crunchy Rolls are filled with a delicious cheesy garlic mayo dip that makes every bite extra special. Made with Dalda, our trusted recipe partner, for a delicious homemade snack.
#FoodFusion #HappyCookingToYou #HotChickenCrunchyRoll #ChickenRoll #CheesyGarlicMayo #ChickenSnacks #CrispyRoll #SnackRecipes
Written Recipe: https://bit.ly/3VrNQVY
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Visit Our Website: https://www.foodfusion.com
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00:00 Hot Chicken Crunchy Roll
00:11 Prepare Chicken mixture
00:46 Prepare Skewers
01:47 Coating
02:37 Prepare Cheesy Garlic Mayo Dip
03:07 Frying
03:49 Aray Wahh!
Hot Chicken Crunchy Rolls
Recipe in English
Ingredients:
-Boneless chicken 650g
-Breadcrumbs ½ Cup
-Cornflour 2 tbs
-Thai red chillies sliced 3
-Lehsan powder (Garlic powder) 1 & ½ tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch (Black pepper) crushed 1 & ½ tsp
-Chicken powder 1 & ½ tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Bareek cheeni (Caster sugar) 1 tsp
-Til ka tel (Sesame oil) 2 tsp
-Oyster sauce 2 tbs
-Soy sauce 1 & ½ tbs
-Cornflour ½ Cup
-Maida (All-purpose flour) ¼ Cup
-Iodized Himalayan pink salt ½ tsp or to taste
-Water ¾ Cup or as required
-Cracker biscuits crushed 8-10
-Breadcrumbs ½ Cup
-Cornflour 1 tbs
-Dalda corn oil for frying
Prepare Cheesy Garlic Mayo Dip:
-Cheddar cheese (Grated) 50g
-Doodh (Milk) Hot ¼ cup
-Mayonnaise ¾ Cup
-Dried Parsley 2 tsp
-Lehsan powder (Garlic powder) ½ tsp
-Sugar powdered 1 tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
Direction:
-In a chopper, chicken, maida, cornflour, thai red chilli, garlic powder, red chilli powder, black pepper, chicken powder, pink salt, caster sugar, sesame oil, oyster sauce, soy sauce, chop well & refrigerate for 10-15 minutes.
-Tie 3 wooden sticks with thread & wrap it with aluminium foil likewise make 6-7 skewers (10 inch long).
-Grease hands with oil & take 110g of chicken mixture & skew in skewer. (Makes: 6-7 Rolls)
-In long container, add cornflour, all-purpose flour, pink salt, water (gradually) whisk well.
-In another long container, add breadcrumbs, crushed cracker, cornflour, & whisk well.
-Coat chicken rolls, in a prepared slurry then crumbs mixture properly.
-Place in a tray, cover with cling wrap, freeze for 6-8 hours or until frozen.
-In a wok, add corn oil & heat it. (170C-180C)
-Add frozen prepared chicken rolls & fry on medium flame until golden & crispy.
-Take out, rest for 5 minutes or until slightly cool down, remove the skewer.
Prepare Cheesy Garlic Mayo Dip:
-In a bowl, add grated cheddar cheese, hot milk, cover & rest for 5 minutes or until the cheese melts, whisk well. (Microwave few seconds if cheese not melted)
-Add mayonnaise, parsley, garlic powder, sugar powder, black pepper crushed, pink salt, & whisk well.
-Cheesy garlic mayo dip is ready!
-Transfer to a piping bag.
-Fill the prepared cheesy garlic mayo dip inside the rolls.
-Serve with prepared dip & tomato ketchup!
Two favorites, one delicious fusion—made by popular request! This Kung Pao Chicken Pasta by Asad Memon brings together the bold, spicy flavors of classic Kung Pao Chicken with comforting pasta. A unique, flavorful twist that’s perfect for a quick and satisfying meal.
#FoodFusion #HappyCookingToYou #KungPaoChickenPasta #KungPaoChicken #PastaRecipe #ChickenPasta #FusionFood #AsadMemon #FanFavorite #pastalovers
Written Recipe: https://bit.ly/4yKY6ak
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Kung Pao Chicken Pasta
00:20 How to Boil & Store Spaghetti?
02:11 Marinate Chicken
03:18 Cut Veggies
04:00 Cook Chicken & Veggies
04:46 Prepare Kung Pao Sauce
07:17 Aray Wahh!
Kung Pao Chicken Pasta
Serves: 4-5
Recipe in English
Ingredients:
How to boil Spaghetti?
-Boiling Water as required
-Iodized Himalayan pink salt 1 tbs or to taste
-Spaghetti 1 packet
-Cooking oil 1 tbs or as required
Prepare Kung Pao Chicken Pasta:
-Boneless chicken 400g
-Soy sauce 1 & ½ tbs
-Oyster sauce ½ tbs
-Sirka (Vinegar) 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lehsan powder (Garlic powder) 1 tsp
-Paprika powder 1 tsp
-Kali mirch powder (Black pepper powder) ½ tsp
-Baking soda ¼ tsp
-Cornflour 1 tbs
-Pyaz (Onion) 1 medium
-Shimla mirch (Capsicum) 1 medium
-Hara pyaz (Spring onion) green part 2-3 stalks
-Cooking oil 3-4 tbs
-Chicken stock 1 Cup (Mix 1 chicken cube in 1 cup hot water)
-Soy sauce ¼ Cup
-Oyster sauce 1 tbs
-Dark soy sauce 1 tbs
-Sirka (Vinegar) 1 & ½ tbs
-Til ka tel (Sesame oil) 2 tsp
-Kali mirch (Black pepper) crushed 1 tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Bareek cheeni (Caster sugar) 1 tbs
-Cornflour 1 tbs
-Cooking oil 2-3 tbs
-Moong phali (Peanuts) roasted ¾ Cup
-Lehsan (Garlic) finely chopped 1 & ½ tbs
-Adrak (Ginger) finely chopped 1 tbs
-Sukhi lal mirch (Dried Red chillies) 2-3
-Spaghetti 300g
-Til (Sesame seeds) 1 tbs
Direction:
How to Boil & Store Spaghetti?
-In boiling water, add pink salt. Mix well.
-Add spaghetti & boil until 90% done (less cooking time than the pack’s instructions), then strain & rinse with cold water to stop the cooking process.
-Spread immediately so it doesn’t stick together.
-Drizzle cooking oil & mix well.
-Can be stored in an airtight container for up to 3 days in the refrigerator.
Prepare Kung Pao Pasta:
-Cut boneless chicken into julienne pieces; transfer it to a bowl.
-Add soy sauce, oyster sauce, vinegar, pink salt, garlic powder, paprika powder, black pepper powder, baking soda, cornflour, mix well, cover & marinate for 15-20 minutes.
-Cut onion, capsicum, spring onion into julienne & set aside.
-In a wok, add cooking oil, heat it.
-Add marinated chicken, cook on high flame for 5-6 minutes.
-Add onion & capsicum. Mix well, cook on high flame for 30-40 seconds.
-In a jug, add chicken stock, soy sauce, oyster sauce, dark soy sauce, vinegar, sesame oil, crushed black pepper, iodized Himalayan pink salt, fine sugar, cornflour; whisk well.
-Kung Pao sauce is ready, set aside.
-In a wok, add cooking oil and heat it.
-Add peanuts, fry on low flame until golden & crispy, take out & set aside.
-In the same oil, add garlic, ginger, sauté until fragrant.
-Add red dried chillies, mix well, fry on low flame for 2-3 minutes or until light golden & crispy.
-Add prepared Kung Pao sauce, mix well, cook on medium flame for 3-4 minutes or until the sauce slightly thickens.
-Add boiled spaghetti, mix well, add cooked chicken & veggies, fried peanuts, spring onion, sesame seeds, mix well. Kung Pao pasta is ready!
Bring the rich taste of Hyderabadi Biryani to your table. Made with tender marinated chicken layered with fragrant rice and rich spices, every bite is cooked to perfection with Dalda, our trusted recipe partner. The ultimate dish for family weekend feasts!
#FoodFusion #HyderabadiBiryani #ChickenBiryani #BiryaniLovers #PakistaniRecipes #HappyCookingToYou
Written Recipe: https://bit.ly/4hf7OL6
Visit our store: https://www.fusionhomepk.com
Visit Our Website: https://www.foodfusion.com
Download iOS & Android app: https://www.foodfusion.com/app
Facebook: https://facebook.com/foodfusionpk
Instagram: https://instagram.com/foodfusionpk
Twitter: https://twitter.com/foodfusionpk
Also follow for healthy food & kids' special recipes.
Healthy Fusion⭕ https://www.youtube.com/@HealthyFoodFusion
Food Fusion Kids⭕ https://www.youtube.com/@FoodFusionKids
00:00 Hyderabadi Biryani
00:17 Marinate Chicken
01:07 Boil Rice
01:35 Layering
02:45 Steam Cook
03:12 Aray Wahh!
Hyderabadi Biryani
Serves: 5-6
Recipe in English
Ingredients:
-Chicken mix boti 1 kg
-Dahi (Yogurt) whisked 1 Cup
-Pyaz (Onion) Fried & crushed ½ Cup
-Adrak lehsan paste (Ginger garlic paste) 2 tbs
-Hari mirch paste (Green chilli paste) 2 tbs
-Kacha papita (Raw papaya) paste 1 tsp (Optional)
-Iodized Himalayan pink salt ½ tbs or to taste
-Dhania powder (Coriander powder) 1 & ½ tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Haldi powder (Turmeric powder) 1 tsp
-Zeera powder (Cumin powder) ½ tbs
-Garam masala powder 1 tsp
-Elaichi powder (Cardamom powder) 1 tsp
-Javitri powder (Mace powder) ¼ tsp
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Laung powder (Cloves powder) ¼ tsp
-Jaifal powder (Nutmeg powder) ¼ tsp
-Zeera (Cumin seeds) 1 tsp
-Badi elaichi (Black cardamoms) 2
-Darchini (Cinnamon sticks) 2
-Boiling water 1.5 litres or as required
-Badiyan ka phool (Star anise) 2
-Zeera (Cumin seeds) ½ tsp
-Laung (Cloves) 2
-Tez patta (Bay leaf) 1
-Iodized Himalayan pink salt 2-3 tbs
-Lemon juice ½ tbs
-Podina (Mint leaves) 4-5
-Hari mirch (Green chillies) slitted 3
-Chawal (Rice) Sella (Washed & soaked) 600g
-Dalda canola oil ½ Cup
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Podina (Mint leaves) chopped 1-2 tbs
-Hara dhania (Fresh coriander) chopped 1-2 tbs
-Podina (Mint leaves) chopped 1-2 tbs
-Saffron milk (Mix 1 tsp saffron strands in ¾ Cup milk)
-Pyaz (Onion) fried 1-2 tbs
-Dalda VTF banaspati ¼ cup
-Pyaz (Onion) fried 2 tbs or as required
Direction:
-In a bowl, add chicken, yogurt, fried onion, ginger garlic paste, green chilli paste, raw papaya paste, pink salt, coriander powder, black pepper powder, turmeric powder, cumin powder, garam masala powder, green cardamom powder, mace powder, red chilli powder, cloves powder, nutmeg powder, cumin seeds, black cardamom, cinnamon & mix well.
-Cover & marinate for 2 hours.
-In boiling water, add star anise, cumin seeds, cloves, bay leaf, pink salt, lemon juice, mint leaves, green chillies, mix well.
-Add soaked rice, mix well, boil on high flame for 3-4 minutes or until 50% done, then strain it.
-In a cooking pot, add canola oil, marinated chicken, fresh coriander, mint leaves, half of the parboiled rice, fresh coriander, mint leaves, half of the saffron milk, fried onion, remaining parboiled rice, banaspati, remaining saffron milk, fried onion, & cover with a kitchen cloth and lid. Turn on the flame.
-Cook on high flame for the first 5-10 minutes to generate steam, then reduce the flame to very low (dum) for 30-40 minutes.
-Serve with salad & raita!
Discover the ultimate dabu fry chicken recipe! 🍗 Crispy, spicy, and bursting with flavor, this dish is perfect for any meal. Follow our easy steps and enjoy a delightful culinary experience. Written recipe: https://bit.ly/4cAAZXG. Visit our website for more delicious recipes: https://www.foodfusion.com. Don't forget to check out our app for healthy options! 📲
