Cheese on Fire: Mozzarella Sticks with Whisky Korean Dip
How many times have you thought of cooking something but eventually ended up ordering in? Too much effort? Or does it take too long?
Well, here’s something you don’t need to think twice about. It’s easy and it has copious amounts of cheese. How’s that for an incentive? But, there’s more. It comes with a fiery whisky dip.
- ¼ cup of flour
- 1 cup of Italian style breadcrumbs
- 2 eggs, beaten
- 1 tbsp of milk
- 1 pound of mozzarella cheese
- cut into ¾” x ¾ inch strips or string cheese cut into halves
- 1 cup of vegetable oil
- 1 cup of jarred pizza sauce or 1 cup of marinara sauce
- 4 tbsp soy sauce
- 4 tbsp rice wine vinegar
- 4 tbsp bourbon
- 2 tsp sesame oil
- 1 garlic clove, crushed
- 1 pinch of chilli flakes
For the Mozzarella Sticks:
For the dip:
Start by making the dip. Take a small bowl, put in the soy sauce, rice wine vinegar, and the bourbon. Mix using a spoon. Now add the sesame oil. Before adding the garlic clove, make sure that it is crushed very well, fry it mildly if you like. When you have blended in the garlic in the mixture, put in a pinch of chili flakes. Keep it aside.
Now take a medium sized bowl and whisk the milk and eggs together. Take two flat plates and set up a breading station by putting the bread crumbs on one and flour on another. Coat one piece of mozzarella with the flour. Dip it in the egg-milk solution and roll it in bread crumbs. Dip it again in the solution and bread crumbs. Ensure that the cheese is fully coated and the crumbs are not falling off. Put it on a tray. Do this with the remaining cheese.
Now put the tray in the freezer for an hour or two.
Now take a skillet and heat the oil. Take the tray out of the refrigerator and let it sit for a minute. Then cook the cheese stick till it turns golden. Soak the sticks on paper towel so that they don’t appear too greasy.
Your Mozzarella Sticks are ready. Serve them with the dip.
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