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FOR DIPPING SAUCE:
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Add the olive oil to a stock pot or large pan and heat on medium.
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Add garlic cloves and carefully saute until tender.
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Remove garlic from pan and set aside.
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To the same pan add: water, pineapple juice, soy sauce, teriyaki sauce, brown sugar, crushed pineapple, onion, Jack Daniels whiskey, lemon juice and cayenne pepper.
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Bring to a boil stirring constantly then reduce to a low heat.
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In a small bowl press the tender sauteed garlic into a smooth paste.
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Add this paste to the sauce and simmer for 45 minutes stirring occasionally.
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FOR SWEET POTATO FRIES:
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Roughly cut your sweet potatoes into fries.
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Place in a bowl and cover with a good glug of rapeseed oil and plenty of seasoned salt.
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Toss the fries around to coat them evenly.
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Place the fries on a non-stick baking tray and cook for 45 minutes on 350 degrees.
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FOR CRISPY SESAME CHICKEN:
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Place 3 cups of buttermilk into a shallow dish and add the uncooked chicken strips.
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Leave to stand for roughly 20 minutes.
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In a bowl, combine flour, sesame seeds and seasoned salt and mix well.
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Next, heat 1-2 inches of rapeseed oil in a deep stock pot over a medium heat to roughly 350 degrees.
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Caution: be careful not to overheat the oil as it can ignite!!
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!
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Meanwhile, take the chicken strips from the buttermilk one at a time and coat evenly in the flour mix.
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Place on a plate ready for frying.
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Once oil is heated to required temperature, carefully place one chicken strip into the oil with a slotted spoon.
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Cook for 2-3 minutes on each side or until golden.
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Remove chicken from the oil with the slotted spoon and place on a plate.
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Cut the chicken open to see if it is thoroughly cooked.
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If you are satisfied continue to cook the rest of the chicken strips in this way.
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Once cooked, remove the chicken strips to a towel lined plate to drain and then into the bottom of the oven to keep warm while you continue to cook the rest.
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Serving: Place fries and chicken on a plate with a side helping bowl of the Jack Daniels dipping sauce.
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Feel your mouth water.
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Tuck in and enjoy.