Crispy Thread Chicken

I am always looking for easy recipes that I can make for the family. Tea time is like a huge thing in our house. The kids are growing up and they will literally eat you out of house and home. They need snacks especially after football or even when they are back from playing outside. And I thought, why not try experimenting and preparing my freezable snacks for Ramadan. And this crispy thread chicken was sooooooo good. The kids really enjoyed it. 

Preparation Time 10 minutes 

Marination Time 20 minutes

Cook Time 20 minutes 

Serves 4 

Ingredients 

250 grams chicken- cut into 1 inch cubes 

1 tablespoons yogurt 

1 teaspoon garlic paste 

1 teaspoon ginger paste 

1 1/2 teaspoon lemon juice 

1/2 teaspoon chilli powder 

1/2 teaspoon paprika powder 

1/4 teaspoon cumin powder 

1/4 teaspoon coriander powder 

1/2 teaspoon salt 

5-6 spring roll wrappers 

Instructions 

1. Combine all the ingredients, except the spring roll wrappers in a bowl. Mix well and set aside for 20 minutes. 

2. Cut the spring roll wrappers into thirds then stack them up and cut them up thinly into ‘threads’. Separate them out. 

3. Place them in a layer on a chopping board. 

4. Coat the chicken pieces in the strands. Press them together so that they are properly coating the chicken. Shake off any excess strands. 

5. Heat oil for deep frying to 170c. Place 4-5 chicken pieces in the oil at one time. Do not over crowd the pan. Fry them for 3-4 minutes until golden and crispy. 

6. Remove the thread chicken with a strainer, but do not blot them on kitchen paper because that will make them soggy. 

7. Serve with Thai sweet chilli sauce.