Popcorn Chicken Tacos and Slaw

In collaboration with Fresh.co.nz

Makes: 6 -8 tacos

INGREDIENTS

Chickpea Flour Tacos

2 tsp whole cumin seeds

1 cup FreshLife Chickpea Flour

1 cup water

1 tbsp olive oil

½ tsp salt

Cooking spray or extra oil for
greasing the frying pan

METHOD

  • Toast the cumin seeds in a dry pan on low heat for 2-3 minutes, ensuring to swirl the pan often.  Remove the seeds from the pan, set aside to cool.

  • In a bowl, combine FreshLife Chickpea Flour, toasted cumin seeds, water, olive oil and salt and whisk until you get a smooth batter. Set aside to rest for approximately 30 minutes or until thickened.

  • Heat a frying pan over medium heat. Lightly oil the pan, pour about ¼ cup of the batter into the frying pan and swirl it around until thinly spread.

  • Cook for 2-3 minutes on one side until the edges start to lift. Flip and cook for an additional 1-2 minutes on the other side. Repeat the process until all the batter is used.

Popcorn Chicken Bites

2 large chicken breasts

Salt and pepper

1 cup plain Greek yoghurt

1 egg

Oil spray

For the crumb:

2 cups FreshLife Cornmeal flour

1 tsp mixed herbs

1½ tsp paprika

1 tsp salt

1 tsp dried oregano

½ tsp garlic powder

½ tsp onion powder

¼ tsp mustard powder

¼ tsp black pepper.

METHOD

  • Cut the chicken into small bite size pieces. Season the chicken with salt and pepper.

  • In a large bowl, beat together the yoghurt and egg. Place the chopped chicken into the yoghurt and egg mixture and mix well to coat the chicken. Set aside for 15 minutes.

  • In a bowl mix together the FreshLife Cornmeal Flour, herbs, spices, salt and pepper.

  • Place a small handful of chicken pieces into the cornmeal flour mixture and toss to coat evenly. Transfer to a large plate. Repeat until all the chicken pieces have been crumbed.

  • To oven bake; Pre-heat oven to 200°C, place the crumbed chicken pieces on a lined baking tray, spray the chicken with a generous amount of oil and bake for 15 minutes, turning halfway through cooking.

  • To air fry; Cook in batches depending on size of air fryer. Place the chicken into the air fryer, spray the chicken with a generous amount of oil and cook at to 200°C for 8-10 minutes, shaking halfway through cooking.

  • To assemble, warm the tacos, add popcorn chicken and your favourite salad, and drizzle with sweet chilli sauce.

 
Main Meals, Fakeaways, Gluten FreeSarah BlazeyCornmeal Flour, Chickpea Flour