CURRY CHICKEN POPS
adapted from : AFC/Sarah Benjamin-Cooking With Love...
Ingredients :
3 chicken breasts - cut into bite-size chunks
1 cup cornflour
1 cup curry powder (eg. BABA'S meat curry powder)
3 eggs grade A/B
2 cups Panko breadcrumbs
1 litre vegetable oil - for deep frying
2 tsp salt or to taste
Method :
1. Heat up oil in a medium-sized saucepan or wok to 180'C. Mix the curry powder, salt and cornflour together in a bowl. (I add a bit of rice flour to it to make it more crispier after frying about 1 tbsps).
2. Beat the eggs in another bowl and pour the breadcrumbs into a third bowl.
3. Dust/dip the chunks of chicken breast in the seasoned cornflour then dip into the eggs and finally coat well with the breadcrumbs.
4. Fry in the hot oil until golden brown and crunchy on the outside and cooked through in the middle. Serve with chilli mayonnaise and blanched vegetable of your choice.
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