Thread Chicken

CREDITS

rec credit: @when_ruhana_cooks
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INGREDIENTS

1kg chicken strips (small-med sized)½ cup flour½ cup cornflour (maizena (corn flour))½ teaspoon salt½ teaspoon pepper1 teaspoon paprika powder1 teaspoon onion powder1 teaspoon garlic powder2 tablespoon crystal's hot sauce2 tablespoon medium peri-peri sauce1 beaten eggWater as neededSpringroll/samoosa pastryOil for frying

METHOD

1. Prepare batter by mixing all ingredients together.2. Cut up pastry into thin strips.3. Dip chicken strips into batter and then into pastry strips.4. Gently squeeze and roll in hand to make sure pastry strips have stuck on.5. It is now freezer suitable.6. Fry on medium heat till golden and chicken is cooked through. Be careful not to overfry, as chicken will become stiff.7. Drain excess oil on kitchen paper, serve with dip of choice.#whenruhanacooks

INFO & TIPS

Quantity will depend on how you cut your strips. Cut as even sized as possible.

POSTED ON

16 Jan 2025

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