Popcorn Chicken with Coriander Yogurt Sauce
Serves 4-6 as a snack • Prep 15 mins • Cooking 10 mins
What you’ll need
300g chicken breast, cut into 3cm dice
2 tablespoons The Healthy Baker Plain Flour
1 1 egg, beaten
1 cup breadcrumbs
1 teaspoon paprika, smoked
enough to fry azure Canola Oil, for frying
Coriander mint sauce
1 handful coriander leaves
1 handful mint leaves
1 lemon, zest and juice
1 cup Greek-style yogurt
½ teaspoon Dijon mustard
1 clove garlic clove, peeled and chopped
½ teaspoon sea salt
Pat chicken pieces dry. Mix salt, pepper and paprika and flour.
Toss chicken pieces in flour mix.
Dip floured chicken pieces in beaten egg.
Toss chicken pieces in bread crumbs and then set aside on a lined baking tray for 10 minutes (in fridge).
Heat canola oil and fry in batches until golden. Drain on kitchen towel.
Coriander mint sauce.
Combine all ingredients in a blender and whizz until well combined.
Serve chicken pieces hot with coriander mint sauce.