Chicken Popcorn - Today's Special With Shantanu
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Chef Shantanu Gupte brings you an extremely simple and delicious recipe of Chicken Popcorn. This crispy, crunchy bite-sized chicken balls are very popular and one of the most craved appetizers of all non-veg lovers. These crispy balls can be made easily at home and relished with any sauce or dip of your choice.
Ingredients:
1 onion finely chopped
250gms chicken minced
1 tsp barbecue sauce
1/2 tsp mustard paste
few sprigs of thyme
2 tsp chopped garlic
salt & pepper for seasoning
1 egg
All purpose flour to coat
crushed regular corn flakes to coat
1 tsp. chilli sauce
3 tsp. brown bread crumbs
2 eggs for coating
1 litre oil for frying
Method:
To make chicken mixture:
- In a bowl, add the finely chopped onion, minced chicken, finely chopped garlic, thyme, chilli sauce, smoky barbecue sauce, salt and pepper and the mustard paste and mix all these ingredients well.
- Add an egg and half of it's yolk to the above ingredients and the bread crumbs and mix well to thicken the mixture.
- Take small quantities of the chicken mixture and roll into small quenelles / balls.
For coating the chicken balls:
- Crush the regular cornflakes to coat the chicken balls.
- In a bowl, add the eggs, beat them slightly and add pepper and salt to season it.
- In another plate, add the all purpose flour and season it with salt and pepper.
- First coat the chicken balls in the all purpose flour, then coat them with the beaten eggs and finally in the crushed cornflakes.
- Then lightly shape the chicken balls and add them to the hot oil. Make sure that the oil is not too hot but at a medium temperature.
- Fry the chicken balls until they are crispy and golden brown in colour.
- When the chicken balls are cooked, take them out on an absorbent paper to get rid of the excess oil.
- Let the chicken balls cool down slightly and then transfer them into a popping basket.
- Serve them hot with some mayonnaise sauce or any other sauce/dip of your choice.
Host: Shantanu Gupte
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Pratik Jain
VFX : Shravan Shah
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
Tweet Now: http://goo.gl/L0M87G
Chef Shantanu Gupte brings you an extremely simple and delicious recipe of Chicken Popcorn. This crispy, crunchy bite-sized chicken balls are very popular and one of the most craved appetizers of all non-veg lovers. These crispy balls can be made easily at home and relished with any sauce or dip of your choice.
Ingredients:
1 onion finely chopped
250gms chicken minced
1 tsp barbecue sauce
1/2 tsp mustard paste
few sprigs of thyme
2 tsp chopped garlic
salt & pepper for seasoning
1 egg
All purpose flour to coat
crushed regular corn flakes to coat
1 tsp. chilli sauce
3 tsp. brown bread crumbs
2 eggs for coating
1 litre oil for frying
Method:
To make chicken mixture:
- In a bowl, add the finely chopped onion, minced chicken, finely chopped garlic, thyme, chilli sauce, smoky barbecue sauce, salt and pepper and the mustard paste and mix all these ingredients well.
- Add an egg and half of it's yolk to the above ingredients and the bread crumbs and mix well to thicken the mixture.
- Take small quantities of the chicken mixture and roll into small quenelles / balls.
For coating the chicken balls:
- Crush the regular cornflakes to coat the chicken balls.
- In a bowl, add the eggs, beat them slightly and add pepper and salt to season it.
- In another plate, add the all purpose flour and season it with salt and pepper.
- First coat the chicken balls in the all purpose flour, then coat them with the beaten eggs and finally in the crushed cornflakes.
- Then lightly shape the chicken balls and add them to the hot oil. Make sure that the oil is not too hot but at a medium temperature.
- Fry the chicken balls until they are crispy and golden brown in colour.
- When the chicken balls are cooked, take them out on an absorbent paper to get rid of the excess oil.
- Let the chicken balls cool down slightly and then transfer them into a popping basket.
- Serve them hot with some mayonnaise sauce or any other sauce/dip of your choice.
Host: Shantanu Gupte
Director: Vaibhav Dhandha
Camera: Kawaldeep Singh Jangwal, Manjeet Kataria
Editing: Pratik Jain
VFX : Shravan Shah
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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