Barbecue sauced chicken Refika’s way with kadayıf! (Bonus version for Vegetarians & Vegans)

kadaif pastry

🥗Healthier: whole wheat phyllo dough

💰Cheaper: shredded coconut

Whole wheat phyllo offers a healthier option while shredded coconut can mimic texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more budget-friendly.

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be healthier, while ketchup is a cost-effective alternative.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is richer in protein, while sour cream is less expensive.

Cut chicken thighs into at least 10 pieces each.

Season chicken with salt, black pepper, and garlic powder, then mix with olive oil.

Prepare a batter by mixing half a cup of flour, 2 tablespoons of starch, salt, black pepper, thyme, and cayenne pepper, then add 125 ml of water to achieve a runny consistency.

Prepare kadaif pastry by crushing it into smaller pieces.

Make a barbecue sauce by pureeing garlic, then mixing with barbecue sauce, molasses, and vinegar.

Heat oil in a deep skillet until hot.

Coat chicken pieces in the batter, then roll in kadaif strands to coat.

Fry coated chicken in hot oil until golden brown and cooked through, checking for doneness by cutting into a piece.

Serve with a cucumber salad made from cucumbers, red onion, yogurt, tahini, and soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens