Chicken Tender Pockets
Ingerdients:
For the First Filling:
- 500g boneless chicken
- 1 tsp onion powder
- 1 tsp paprika powder
- 1 tsp red chilli powder
- 1 tsp black pepper powder
- 1 tsp salt
For the Second Marination:
- 1/2 cup cornflour
- 1 tsp onion powder
- 1 tsp baking powder
- 1 tsp black pepper powder
- 1 tsp salt
- 1 egg
- 1/2 cup water
Other Ingredients:
- 1 to 2 cups plain flour
- Oil for frying
- Small tortillas
- Lettuce
- Tomatoes
- Cheese slices
- Mayonnaise
Recipe:
1. In a bowl, combine all the ingredients for the first marination. Mix well and set aside for 15 to 20 minutes.
2. In another bowl, mix all the ingredients for the second marination. Add the chicken strips, ensuring they are fully coated. Cover and set aside for 15 to 20 minutes.
3. Roll each chicken strip in plain flour and set aside.
4. Heat oil in a frying pan.
5. Fry the chicken strips on medium to high heat for 6 to 7 minutes or until they are crispy and golden brown.
6. Once fried, place the chicken strips on a paper towel to remove excess oil.
7. To assemble, take a small tortilla and spread mayonnaise on it. Add lettuce, tomato slices, fried chicken, and cheese. Roll the tortilla tightly.
8. Serve the chicken tender pockets with sweet chilli sauce, mayonnaise, fries, and cold drinks.
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7: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA