Hot Chicken Crunchy Roll (Make & Freeze)

By Food Fusion · 90 min

Ingredients

Instructions

1. In a food processor, combine the chicken, all-purpose flour, cornflour, sliced Thai red chillies, garlic powder, red chilli powder, crushed black pepper, chicken powder, pink salt, caster sugar, sesame oil, oyster sauce and soy sauce. Chop well, then refrigerate for 10–15 minutes.
2. Tie 3 wooden sticks together with thread, wrap them in aluminium foil, and make 6–7 skewers about 10 inches long.
3. Grease your hands with oil, take 110 g of the chicken mixture and press it onto a skewer. (Makes 6–7 rolls.)
4. In a long container, whisk together the cornflour, all-purpose flour, pink salt and water, adding the water gradually.
5. In another long container, whisk together the breadcrumbs, crushed crackers and cornflour.
6. Coat each chicken roll in the slurry, then in the crumb mixture, making sure it is fully covered.
7. Place on a tray, cover with cling film and freeze for 6–8 hours, or until frozen.
8. Heat corn oil in a wok to 170–180°C.
9. Fry the frozen rolls over medium heat until golden and crispy.
10. Remove and rest for 5 minutes, or until slightly cooled, then pull out the skewers.
11. In a bowl, combine the grated cheddar with the hot milk, cover and leave for 5 minutes until melted, whisking well. If the cheese has not melted, microwave for a few seconds.
12. Add the mayonnaise, dried parsley, garlic powder, powdered sugar, crushed black pepper and pink salt, and whisk well to make the cheesy garlic mayo dip.
13. Transfer the dip to a piping bag and fill the rolls with it. Serve with the dip and tomato ketchup.

Summarized from Food Fusion's video. Watch it for the details.

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