Lihle Mahambehlala's Savoury Scone & Korean Chicken Recipe

“On 31st July Jackie Cameron School of Food & Wine was invited to the 2022 Honey Festival Competitions hosted by the KZN Bee Farmers Association. These were the recipes demonstrated by the students.”
— JACKIE CAMERON

Lihle Mahambehlala's Open Savoury Scone with Korean Chicken Bites

SERVINGS: 20 MINI BITES

 INGREDIENTS

  • 4 Chicken Breasts (diced) Oryx Salt & Pepper

  • 100g Champagne Valley Flour 2 Eggs

  • 150g Bread Crumbs Sunflower oil for deep frying

    Glazing Sauce

  • 1 tbsp Sesame Oil 1tsp of Gochujang

  • 2 tbsp Ginger Powder

  • 1/2 cup Honey

  • 1 cup Soy Sauce

    Extras

  • Sesame Seeds

  • Coriander

Honey Mustard Mayonnaise

Yield: 375ml

  • 3 Egg Yolks

  • 1 tsp Dijon Mustard

  • 1 Clove Garlic, finely chopped

  • 1 tbsp Warm Water

  • 125ml Olive Oil

  • 125ml Sunflower Oil

  • 3 tbsp Honey

  • Oryx Salt & Pepper

DIRECTIONS

Method I Chicken

  1. Start off by seasoning chicken with salt and pepper

  2. Crumb the chicken in flour, eggs and bread crumbs

  3. Pour oil in pot and bring to heat, once oil is hot start deep frying until golden brown

  4. For the sauce pour a spoonful of sesame oil add Gochujang and start frying it off for a minute then add ginger, honey and soy sauce. Stir until there are no lumps.

  5. Add all the cooked chicken to the sauce and coat evenly.

  6. Serve with the Savoury Scone

Method I Honey Mustard Mayonnaise

  1. Whisk the egg yolks, Dijon mustard, garlic and 1 tablespoon of warm water very well until thick and creamy

  2. While whisking add both oils very gradually to form a permanent emulsion

  3. Add the oil slowly for thick consistency

  4. Stir in the honey and lemon juice

  5. Season with salt and pepper

  6. Store in airtight container in the fridge

 Plating

  1. Open scone with spread of honey mustard mayonnaise, chicken bites and sesame seeds garnished with coriander.

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