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Nando’s Peri Bites Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine Pakistani
Servings 10

Ingredients
  

  • ½ Chicken Breast
  • 2 tsp  Peri-Peri Sauce
  • ½ tsp  Oil
  • 2 tbsp Milk 
  • 2 tbsp  Grated Cheese (Cheddar or Mozzarella)
  • 1 tbsp  Mayonnaise 
  • 8-10 large Green Chilies
  • 1 Egg White
  • 2 tsp  Flour 
  • Salt and Pepper To Taste
  • Bread Crumbs To Coat
  • 1 cup Milk
  • A piping bag with the long nozzle (thin opening) or a sterile syringe (with the needle removed)

Instructions
 

  • Take the chicken breast and cut it into small ½ inch pieces.
  • Put cooking oil in a frying pan, add the chicken and the peri-peri sauce, and cook until the chicken is tender (approx. 80% cooked).
  • In another sauce pan, heat the milk and add the cheese to it; when the texture is nice and smooth, let it sit till it reaches room temperature.
  • In another sauce pan, heat the milk and add the cheese to it; when the texture is nice and smooth, let it sit till it reaches room temperature.
  • Using a knife, carefully make a cut perpendicular to the base of the chilies, 1 to 1.5 cm in length; remove the seeds with caution without tearing the chili surface.
  • Insert one chicken chunk into each chili followed by a small quantity of the cheese sauce using a piping bag or syringe.
  • Keep these chilies in the freezer for 1 hour.
  • Now mix the egg white in a separate bowl and pour it on top of the chilies; also mix in the flour, salt and pepper into the mix and coat all the chilies evenly.
  • Roll each chili in bread crumbs, followed by a dip in the milk and back into the bread crumbs for a nice, thick coat.
  • Once all chilies are done, put them in the freezer for another 15 minutes so that the coating can settle properly.
  • Deep fry in very hot oil until they have a nice golden coat.
  • Serve immediately with peri-peri sauce, tomato ketchup or mayonnaise.