Ingredients
- For the bread pockets
- Bread slices
- 3.00 whole eggs
- Breadcrumbs
- Salt , to taste
- Vegetable oil , for deep frying
- For the chicken filling
- 300.00 g boneless chicken , cut into small cubes
- 0.50 cup onion , finely chopped
- 1.00 tsp chilli powder
- 1.00 tsp cumin powder
- 1.00 tsp coriander powder
- 1.00 tsp garlic powder
- 1.00 tsp ground black pepper
- 1.00 tbsp fresh cream
- 1.00 tbsp white vinegar
- 1.00 tbsp vegetable oil
- Salt , to taste
- For the sauce & assembly
- 1.00 cup mayonnaise
- 1.00 cup ketchup
- Lettuce leaves
- Optional vegetables (onion, cucumber, capsicum)
Equipment
-
Rolling pin
-
Knife or round cutter (or glass)
-
Mixing bowls
-
Frying pan or deep fryer
-
Slotted spoon
-
Paper towels
Step
1
/
4
Prepare the bread pockets
1. Place two bread slices together and trim off the edges.
2. Roll them gently with a rolling pin so they stick together.
3. Cut into rounds using a cutter, glass, or bowl.
4. In a bowl, whisk the eggs with a pinch of salt.
5. Dip each bread round into the egg mixture, then coat well with breadcrumbs.
6. Heat oil over medium-high heat and fry the bread rounds until puffed and golden brown.
7. Remove and drain on paper towels. Set aside.
Step
2
/
4
Prepare the chicken filling
1. In a bowl, add chicken, salt, chili powder, cumin powder, coriander powder, garlic powder, black pepper, fresh cream, oil, hot sauce, and vinegar. Mix well.
2. Heat a pan with a little oil and add the marinated chicken.
3. Cover and cook on low heat for about 15 minutes, allowing the chicken to cook in its own juices.
4. Uncover and roast until the chicken is dry, well cooked, and slightly browned. Set aside.
Step
3
/
4
Prepare the sauce
Step
4
/
4
Assemble
1. Cut each fried bread round halfway to form a pocket.
2. Spread sauce inside, add lettuce and vegetables, then fill generously with chicken.
3. Serve immediately.
4. Uncover and roast until the chicken is dry, well cooked, and slightly browned. Set aside.
