Instructions: CUT the chicken into medium sized pieces. Beat cornflour, salt and pepper into the eggs. Dip the chicken pieces into the batter and deep fry in hot oil till golden brown and done. Drain on absorbent paper.

Remove the excess oil from the kadai. Add the green chillies and ginger-garlic paste and fry for two minutes. Add the chicken stock and simmer for five minutes. Add chilli sauce, soya sauce and ajinomoto. Stir well. Add the fried chicken pieces and stir again.

Boil for two minutes. Dissolve cornflour in a little cold water to a smooth paste and add to the simmering sauce. Keep stirring till almost dry. When cool, divide into eight portions. Divide the croissant dough into eight portions and roll into triangles. Place some prepared filling in the centre of each triangle and roll into a croissant shape, starting with the broader side. Seal the narrow edge well. Turn in the two ends. Keep the rolled croissants aside to prove for 45 minutes. Lightly beat the egg yolk and milk together. Brush the egg-milk mixture over the croissants. Sprinkle black sesame seeds over the croissants. Bake at 250 F for 15 minutes or till done.

NOTES : Makes 8

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