2 cup of oil to fry the sticks
2 cups of boiled mohogo or cassava seasoned with cajun seasoning cut in 1 to 1.5 inch cubes
2 cups of raw chicken cut in
1 to 1.5 inch cubes Marination for the chicken 15 t0
18 bamboo skewers about 3 to 4 inches long
1 tbsp fresh ginger and garlic
1 tbsp chili garlic sauce
1 tbsp corn starch
1 tsp black pepper
1 tsp salt Sauces for dipping or brushing
2 tsp fresh ginger and garlic
4 tbsp chili garlic sauce
2 tbsp paprika
1 tbsp cajun seasoning
1 tbsp lemon pepper
1 tbsp cayenne salt to taste Make and keep aside for brushing or dipping Sweet and Spicy Sauce
1/4 cup ketchup
1/4 cup sweet chili sauce
4 tbsp soy sauce
2 tbsp chili garlic sauce Mix keep ready for later

Method: Make the sauces and keep them aside, for the cassava boil and cup in 1 to 1.5 inch cubes, sprinkle with cajun or salt, keep aside. Marinate the chicken with the ginger, garlic, chili garlic sauce, cornstarch, black pepper and salt, let marinate at least 20 to 25 minutes. Take about 3 to 4 inch bamboo skewers and start threading one piece of cassava then chicken, and repeat the process. Heat the oil and test the oil by putting a small piece of cassava and if it bubbles then fry 4 to 5 sticks at a time, making sure you don’t over crowd the pan. Repeat the process until all the sticks are fried. Now you can decide if you want to brush the sauces on or want to serve it on the side as a dipping sauce.

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