Enjoy Our Delicious Chicken Snack Recipes!

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
1. 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.
2. Take a pan, add 1.5 litres water, 1 teaspoon salt, 1 tablespoon oil and stir well.
3. Bring it to a boil.
4. Add 150 grams noodles and mix it well.
5. Bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat and drain the noodles.
8. Transfer this into a mixing bowl, add 35 grams corn flour and mix it well.
9. Transfer this into a tray and spread it evenly.
10. Let the noodles dry for 25 - 30 minutes.
11. 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.
12. Marinate for 30 minutes.
13. Take a skewer and prick the chicken piece in it.
14. Lay few strands of long noodles straight, place chicken piece at one end of noodles and rotate completely wrapping chicken with noodles.
15. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
16. Drain it on an absorbent paper.
17. Serve hot with prepared dip.

Fried Chicken Popsicles

Servings - 2 - 3

INGREDIENTS
Chicken keema - 1 kilogram
Carrot - 60 grams
Onions - 60 grams
Green chilli - 1 tablespoon
Coriander - 2 tablespoons
Soy sauce - 1 teaspoon
Red chili sauce - 20 grams
Thai chili sauce - 25 grams
Ginger garlic paste - 1 tablespoon
Red chili powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Corn flour - 20 grams
Bread crumbs - 40 grams
Corn flour - 25 grams
Salt - 1/4 teaspoon
Black pepper - 1/2 teaspoon
Water - 30 millilitres
Corn flakes - 100 grams
Bread crumbs - 70 grams
Salt - 1 teaspoon
Mixed herbs - 1 tablespoon

PREPARATION
1. In big mixing bowl, add 1 kilogram chicken keema, 60 grams fine grated carrot, 60 grams finely chopped onions, 1 tablespoon green chilli, 2 tablespoons coriander, 1 teaspoon soy sauce, 20 grams red chili sauce, 25 grams Thai chili sauce, 1 tablespoon ginger garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric, 1 teaspoon salt, 20 grams corn flour, 40 grams bread crumbs and mix it well.
2. Refrigerate for 1 hour.
3. In mixing bowl, add 25 grams corn flour, 1/4 teaspoon salt, 1/2 teaspoon black pepper, 30 millilitres water and mix it well to make a paste.
4. Take 100 grams corn flakes and blend it in a blender to make a powder.
5. In a mixing bowl, corn flakes powder, add 70 grams bread crumbs, 1 teaspoon salt, 1 tablespoon mixed herbs and mix it well.
6. Take some keema mixture in your hands and stick it to pop sticks.
7. Dip it in prepared all purpose flour mixture.
8. Then, roll it in prepared corn flakes mixture and Coat it completely.
9. Heat sufficient oil in heavy skillet and deep fry until golden brown and crispy.
10. Drain it on an absorbent paper.
11. Garnish with coriander.
12. Serve hot.