These crispy cousins of the now-famous chicken-popcorn are, and believe us when we say this, quite addictive! Succulent chunks of deboned chicken rested-well in a spicy, fragrant chilli-lemon-grass-galangal marinade are crumb fried until golden, garnished with sesame seeds for that extra nutty-crunch and served with a garlicky-mayo dip.
Chicken leg, boneless and diced - 180 gms
Chopped garlic - 3 gms
Chopped coriander stem -3 gms
Chopped galangal - 1 gm
Chopped Lemongrass - 2 gms
Chopped kaffir lime - 2 gms
Chopped red chilli - 2 gms
Red curry paste - 10 gms
Chilli paste - 5 gms
Lemon juice - 5 ml
Flour - 20 gms
Corn flour - 10 gms
Rice flour - 10 gms
Egg beaten ( half egg for one portion)
Oil for deep-frying
Sesame seed - 2 gms
Take a clean bowl, add chicken dices add all the chopped ingredients and adjust seasoning.
Add flour, corn flour, rice flour, chilli paste, and other ingredients. Keep it marinated overnight.
Coat it with white sesame seed on one side fry till golden brown on low flame and serve hot with a Garlic Dip. Garnish with fresh Spring onion.
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