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Friday 16 October 2026 00:50:01 GMT

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𝓚𝓮𝓮𝓽𝓲𝓲𝓲_ ✞ 𑣲💕 :

Amennnn

2026-10-16 02:41:50

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Crispy & Cheesy Chicken Cones Ingredients: 1 lb boneless chicken breasts, cut into tiny cubes 1 tbsp ginger garlic paste 1 tbsp soy sauce 1 tbsp hot sauce or sriracha ½ tsp salt ½ tsp black pepper 1 tsp paprika 1 tsp oregano 2 tbsp olive oil 3-4 tbsp cream cheese 1 tbsp mayonnaise 1 cup mozzarella cheese shredded, for filling For assembly Flour tortillas (cut in half through the center to yield two semicircles, making a total of 2 cone halves) 1 tbsp all-purpose flour + 2 tbsp water (mixed into a paste to seal edges) Oil for deep-frying For coating: ½ cup all-purpose flour (for dredging) 2 large eggs (beaten with a pinch of salt) 1.5 cups panko breadcrumbs Method: In a bowl, combine the diced chicken with oil, garlic paste, ginger paste, soy sauce, hot sauce and seasonings. Let it marinate for at least 15 to 20 minutes (or up to a few hours in the fridge). Heat pan with a little oil over medium-high heat. Add the marinated chicken and sauté for 6 to 8 minutes until fully cooked and any excess moisture evaporates. Stir in the Cream Cheese and mayonnaise and turn off the heat. The residual heat will melt the cream cheese into a thick, luscious, savory sauce that coats every piece of chicken. Let the mixture cool down. Take a large flour tortilla wrap and cut it straight down the center to divide it into two equal halves (semicircles). Take one semicircle and roll the curved edge around to form a tight cone shape, overlapping the straight cut edges. Apply a generous amount of the flour-and-water paste along the overlapping edge and press firmly to seal it completely so it doesn't unroll during frying. Repeat with the remaining halves. Spoon a little chicken filling into the bottom, add cheese right into the middle and pack more chicken to the top. Coat and Fry Dredge each stuffed cone in all-purpose flour, dip it in the beaten eggs, and roll generously in breadcrumbs or crushed cornflakes, pressing firmly. Deep-fry in hot oil (around 175°C) for 3 to 4 minutes until deeply golden, crispy, and the cheese inside is melted. #Recipe #cones #chicken

Crispy & Cheesy Chicken Cones Ingredients: 1 lb boneless chicken breasts, cut into tiny cubes 1 tbsp ginger garlic paste 1 tbsp soy sauce 1 tbsp hot sauce or sriracha ½ tsp salt ½ tsp black pepper 1 tsp paprika 1 tsp oregano 2 tbsp olive oil 3-4 tbsp cream cheese 1 tbsp mayonnaise 1 cup mozzarella cheese shredded, for filling For assembly Flour tortillas (cut in half through the center to yield two semicircles, making a total of 2 cone halves) 1 tbsp all-purpose flour + 2 tbsp water (mixed into a paste to seal edges) Oil for deep-frying For coating: ½ cup all-purpose flour (for dredging) 2 large eggs (beaten with a pinch of salt) 1.5 cups panko breadcrumbs Method: In a bowl, combine the diced chicken with oil, garlic paste, ginger paste, soy sauce, hot sauce and seasonings. Let it marinate for at least 15 to 20 minutes (or up to a few hours in the fridge). Heat pan with a little oil over medium-high heat. Add the marinated chicken and sauté for 6 to 8 minutes until fully cooked and any excess moisture evaporates. Stir in the Cream Cheese and mayonnaise and turn off the heat. The residual heat will melt the cream cheese into a thick, luscious, savory sauce that coats every piece of chicken. Let the mixture cool down. Take a large flour tortilla wrap and cut it straight down the center to divide it into two equal halves (semicircles). Take one semicircle and roll the curved edge around to form a tight cone shape, overlapping the straight cut edges. Apply a generous amount of the flour-and-water paste along the overlapping edge and press firmly to seal it completely so it doesn't unroll during frying. Repeat with the remaining halves. Spoon a little chicken filling into the bottom, add cheese right into the middle and pack more chicken to the top. Coat and Fry Dredge each stuffed cone in all-purpose flour, dip it in the beaten eggs, and roll generously in breadcrumbs or crushed cornflakes, pressing firmly. Deep-fry in hot oil (around 175°C) for 3 to 4 minutes until deeply golden, crispy, and the cheese inside is melted. #Recipe #cones #chicken

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