CHICKEN POPS

This could be a wonderful party delicacy or snack if real popcorn isn't what you like.  It is quite irresistible especially when it is served with a bowl of onion mayo.  Definitely a hit with the young ones.  It is so much better than the chicken nuggets as these pops has a bite.

It's best to serve these chicken pops immediately or you can fry them until cooked then fry a second time to make them crispier.

Recipe adapted from this month's selected cookbook for Cookbook Countdown Event#7- 'Home Cooking June 2002 Issue'.  

Ingredients
2 deboned whole chicken legs - cut into bite size pieces
100 gm plain flour for coating
1-2 eggs lightly beaten for dipping
enough oil for deep frying
Marinade
1 tbsp onion paste
1 tsp salt to taste 
1 tsp ground black pepper
1 tbsp oil
Onion Mayo Dipping Sauce
100 gm mayonnaise
1 large onion or 4 shallots - peeled and finely chopped
1 stalk spring onions - chopped
2 tbsp onion powder [I omit]

1. Mix onion mayonnaise ingredients and chill until served.
2. Marinate chicken with marinade for about 30 minutes.
3. Heat up oil in a pan or wok.  Coat marinated chicken with some plain flour, then dip in beaten egg and followed by  the plain flour again.
4. Deep fry until golden and crispy.  Drain off excess oil, serve with Onion Mayo Dipping Sauce and sliced zucchini.
   
   
   
   

I'm sharing this post with Cookbook Countdown Event #7 hosted by Joyce of Kitchen Flavours and Emily's Cooking (Makan2) Foray