Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 12 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
12
- 1teaspoons five spice powder
- 1 cup cornflour
- 125grams butter, softened
- 1teaspoons ginger, grated
- 1/3 cup herbs, finely chopped
- 2tablespoons soy sauce
- 2teaspoons onion powder
- 1L vegetable oil (for deep frying)
- 2 eggs, lightly whisked
- 2tablespoons shaoxing cooking wine
- 2 cup quinoa flakes
- 2 cloves garlic, crushed
- 3 cloves garlic, crushed
- 1kilograms chicken thigh fillets
- 6 gourmet rolls
Nutrition per serving
4980kJ
Protein
23.8grams
Sugars
4.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Garlic Bread: Preheat oven to 220°C. Make cuts in rolls at 2cm intervals, being careful not to cut all the way through.
Step 2 of 5
Combine butter, garlic and herbs in a bowl. Season with salt and pepper. Spread into cuts. Wrap each roll in foil. Bake for 15 minutes or until butter is melted. Serve.
Step 3 of 5
Popcorn Chicken: Cut chicken into 3cm-thick pieces. Place into a bowl. Add soy, shaoxing cooking wine, garlic, ginger and powders, and mix well. Cover. Marinate for 10 minutes.
Step 4 of 5
Dip chicken pieces into cornflour to coat, shaking off any excess. Dip into egg and coat with quinoa.
Step 5 of 5
Heat oil in a wok or large, deep pan. Fry the chicken in batches for about 3 minutes or until golden brown and cooked through. Remove using a slotted spoon and drain on paper towel before serving.
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