- Flour - 1 teaspoon
- Chicken breast - 1 piece
- Sesame - 2 st. spoons
- Honey - 1 teaspoon
- Soy sauce - 4 items. spoons
- Olive oil - 4 items. spoons
- Garlic - 2 Teeth
- Bulgarian pepper - 1 glass
- Chicken broth - 100 Milliliters
1. First of all, rinse the chicken breast, remove the peel (but do not throw it away!). Separate the meat from the bones. We put broth from the bones. Cook about twenty minutes, the fire should be small. Neither spice nor salt is added. We put whole pepper in the broth, and boil it. 2. In small strips or pieces cut chicken. Finely chop the garlic. We take a bowl, in which we will pickle the chicken. We put meat into it. Pour two tablespoons of sauce, add sesame and garlic, mix everything thoroughly, and about thirty minutes into the refrigerator. 3. When the broth was cooked, filter it and temporarily set aside. We spread the pepper, let it cool down. We get the chicken. We warm the frying pan well, and for five to ten minutes, fry the chicken with olive oil. Now cut in half the skin of the chicken. In the center we spread out roasted meat, decorate with an envelope, fasten the toothpicks. 4. Until the golden color, fry the envelopes in olive oil. Portionally spread on the plate. Prepare the garnish. In soy sauce and chicken soup, fry strips of pepper. Spread on a plate, sprinkle with sesame. 5. Prepare the sauce. For about ten minutes, we boil the sauce with broth, add flour and honey, stir constantly. The sauce should thicken. Sprinkle with sesame seeds. We can serve to the chicken.
Servings: 4