Chicken Crunch/Popcorn Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Haven't done this yet but fully intend to. Ingredients:
400 g skinless chicken breasts (about 2) |
1 tablespoon fish sauce |
300 g arrowroot |
vegetable oil, for deep frying |
sumaq, to serve |
Directions:
1. Butterfly the breasts and place a piece between 2 sheets of plastic wrap. Using a mallet, pound out to 3mm thick. Repeat with all pieces.
2. Tightly roll each piece and cut into 5mm widths. Put into a bowl and add fish sauce to coat, then dust in arrowroot - shake off the excess in a sieve.
3. Heat oil in deep frypan and add chicken in batches. Deep fry for 2 mins or til crisp.
4. Dust with sumac and serve straightaway with a good garlic aioli.
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