Thread Chicken
Servings - 2 - 3
INGREDIENTS
Mayonnaise - 85 grams
Fresh cream - 2 tablespoons
Salt - 1/8 teaspoon
Paprika - 1/4 teaspoon
Chilli flakes - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Onion powder - 1/4 teaspoon
Water - 1.5 litres
Salt - 1 teaspoon
Oil - 1 tablespoon
Noodles - 150 grams
Corn flour - 35 grams
Chicken breast - 680 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Cayenne powder - 1 teaspoon
Garlic powder - 1 teaspoon
Onion powder - 1 teaspoon
Chilli flakes - 1/2 teaspoon
Corn flour - 1 tablespoon
Lemon juice - 1 tablespoon
Oil - for frying
PREPARATION
- In a bowl, add 85 grams mayonnaise, 2 tablespoons fresh cream, 1/8 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon chilli flakes, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder and mix it well.
- Take a pan, add 1.5 litres water, 1 teaspoon salt, 1 tablespoon oil and stir well.
- Bring it to a boil.
- Add 150 grams noodles and mix it well.
- Bring it to a boil.
- Boil for 5 - 7 minutes on medium heat.
- Remove it from heat and drain the noodles.
- Transfer this into a mixing bowl, add 35 grams corn flour and mix it well.
- Transfer this into a tray and spread it evenly.
- Let the noodles dry for 25 - 30 minutes.
- In a mixing bowl, add 680 grams chicken breast, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon cayenne powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon chilli flakes, 1 tablespoon corn flour, 1 tablespoon lemon juice and mix it well.
- Marinate for 30 minutes.
- Take a skewer and prick the chicken piece in it.
- Lay few strands of long noodles straight, place chicken piece at one end of noodles and rotate completely wrapping chicken with noodles.
- Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
- Drain it on an absorbent paper.
- Serve hot with prepared dip.
