Chicken Popcorn

This is a simple, yet truly delicious snack perfect as a canapé, beer snack or a starter.

Ingredients

2 chicken fillets, cut into bite-size cubes
150g potato flour
1/2 tablespoon of fresh rosemary, chopped
Oil for deep-frying
2 tablespoons mirin
1 tablespoon of fish sauce
4 tablespoon soy or tamari sauce

Marinade

1 cloves garlic, minced
1-inch piece ginger, minced

Method & Serve

Makes 20 pieces

Combine the marinade ingredients and combine with the chicken
Leave covered in the fridge for 2-3 hours
Preheat enough oil to submerge the chicken to 190C
Quickly fry the sprig of rosemary and leave on a kitchen paper to dry
In a clean bowl, combine the flour and rosemary
Remove the chicken from the marinade and coat thoroughly in the flour mix
Deep fry for 3-4 minutes until golden and piping hot all the way through
Drain on a piece of kitchen paper, sprinkle with salt and tomato powder
Serve with popcorn and the deep fried rosemary sprig
For a lovely accompaniment, try 312 urban Ale from the Goose Island Brewery.

The light lemony aroma works beautifully with the chicken as a refresher.