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20170603_140324

Popcorn Chicken with Lime and Mint Mayo

Here is a brilliant gluten free snack or lunch that’s great to share and the kids will love it. The main batter ingredient is polenta, which is sometimes known as cornmeal. It’s used a great deal in the Mediterranean, and in the states where it’s known as grits.

I have found it in larger supermarkets that have an ethnic produce section. It is more expensive than a bag of flour, about €3.50 or so. Because the polenta is much more course than flour, it creates a lovely crunch in a batter that you won’t get from flour, and you also get that moreish corn flavour.

For this recipe you will need a deep fat fryer. It can be done in a pan of oil, but we don’t recommend it for safety reasons. You can pick up a fryer at very reasonable prices. You will also need several mixing bowls, two chopping boards, one for raw meat, one for everything else, or make sure you clean one board thoroughly after preparing the raw chicken; a sharp kitchen knife, a whisk, measuring spoons, a set of digital scales, a measuring jug, kitchen towel. Turn on the fryer to high before you begin so it is ready to go when you’ve finished preparation.

 

 

Ingredients

4 chicken fillets
150g polenta
75g gluten free self raising flour
1 tsp salt
1 tsp black pepper
1 1/2 tsp sweet paprika
1 1/2tsp garlic powder
1 egg
150ml cold water
150g mayonnaise
1 tsp smoked paprika
Juice of half a lime, slice the other half into wedges for garnish
1/2 sprig of mint, ,leaves picked

Instructions

1
FOR THE POPCORN CHICKEN
2
Slice the chicken fillets lengthwise into 1 cm wide strips, then dice into 1 cm square pieces.
3
For the Batter
4
Measure the polenta, gluten free self raising flour, salt, pepper, sweet paprika and garlic powder into a mixing bowl.
5
Add the egg then pour in the water. Whisk together for form a loose batter.
6
Add the chicken to the batter and mix well ensuring all the chicken pieces are well covered all over.
7
In small batches gently drop the battered chicken pieces into the fryer. Allow to fry for a minute then gently stir with a dry metal spoon to stop the chicken pieces from sticking to each other.
8
Fry for another minute or two. Lift the chicken and ensure it is cooked through. It should be crispy and lightly golden. Probe to 75oC, or cut a larger piece in half to ensure there is no pinkness.
9
Remove and transfer to a bowl lined with kitchen paper to drain away the fat. Transfer to a large bowl for the table
10
THE LIME & MINT MAYO
11
Weigh the mayonnaise into a mixing bowl.
12
Add the lime juice and smoked paprika.
13
Place the picked mint leaves on top of each other then roll into a tube. Slice into thin strips and place into the mayonnaise.
14
Mix the mayo together. Serve with the popcorn chicken and a colslaw.

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