Popcorn coated Chicken

This is one recipe I couldnt resist making....

Moreover the chilly winter here in Mumbai had me craving for some real deep fried stuff. Also the thought of combining the crunch of popcorn with some succulent spicy chicken was enough to have me salivating!!!

The Olive dip is to neutralize or atleast to minimize the fieriness of the chicken.

Ingredients:

8 /  10                  Boneless Chicken pieces (small)
1                          Egg Yolk
2 tbsp                  Cornflour
2 tbsp                  Flour
1 tsp                   Ginger Garlic Paste
1/2 tsp or more   Red Chilli Powder
1/2 tsp                Namak Shamak
1 packet             Act II Popcorn
Oil for frying

for the Olive Dip:

2 tbsp               Mayonnaise
6 / 7                  Black Olives (finely Chopped)
1                       Small Red Bud Chilli (finely Chopped)


Method:

Prepare the marinade by mixing the ginger garlic paste, the salt, red chilly powder and a few drops of oil. Add the chicken pieces and keep aside for 1 hour.

Separate the egg yolk, add a tsp of cornflour, a tsp of flour, a pinch of salt and a tbsp of cold water and mix thoughly to make a paste like batter.

In a plate mix the rest of the dry cornflour and the flour.

 

Pop the popcorn and crush them nicely.

Heat oil in a kadhai. Take a chicken piece roll it in the dry flour.Remove. Dip it in the egg yolk batter and roll it in the crushed popcorns till evenly coated. Fry in the oil, a few at a time till golden. Drain and remove on absorbent kitchen towel.

To make the Olive Dip, mix all the ingredient and serve.