Popcorn Chicken and Prawns
Crispy popcorn chicken and sesame prawns tossed in a sticky gochujang, blood orange and lime glaze! Sweet, spicy, citrusy heat with serious crunch, perfect for sharing.
Ingredients
- 300g chicken breast, blitzed
- 1 tbs soy sauce
- 3 spring onions, sliced
- 200g prawns, blitzed
To coat
- 100g panko breadcrumbs
- 100g sesame seeds
- 2 egg whites
Sauce
- 1 blood oranges, juice and zest
- 1 lime, juice and zest
- 100g Gochujang
- 100ml honey
- 100g soft brown sugar
- 50ml soy sauce
- 1 red chilli, diced
- 1 lemongrass, thinly sliced
- 1 knob ginger, grated
- 4 spring onions, sliced
- 1 small bunch of coriander
To serve
- Endive leaves
- Few sprigs coriander and mint
- A few spring onions sliced
- Lime wedges
Method
- Heat a deep fat fryer or a large pan of oil at 180 degrees.
- Mix the chicken, spring onions and soy, spoon into rounds then pane with the egg white and panko. Season. Fry them off in batches for three minutes until they are golden brown and crispy. Remove them using a slotted spoon and drain them onto a tray with kitchen paper. Repeat this with the prawns but coat them in the sesame seeds.
- To make the sauce, put all the ingredients into a pan, bring to the boil and then reduce by half.
- To serve, coat the chicken and prawn balls in the sauce, dot the platter with endive leaves and spring onions, top with the balls, sprinkle over the herbs and spring onions and dot with limes.
Ingredients
- 300g chicken breast, blitzed
- 1 tbs soy sauce
- 3 spring onions, sliced
- 200g prawns, blitzed
To coat
- 100g panko breadcrumbs
- 100g sesame seeds
- 2 egg whites
Sauce
- 1 blood oranges, juice and zest
- 1 lime, juice and zest
- 100g Gochujang
- 100ml honey
- 100g soft brown sugar
- 50ml soy sauce
- 1 red chilli, diced
- 1 lemongrass, thinly sliced
- 1 knob ginger, grated
- 4 spring onions, sliced
- 1 small bunch of coriander
To serve
- Endive leaves
- Few sprigs coriander and mint
- A few spring onions sliced
- Lime wedges
Method
- Heat a deep fat fryer or a large pan of oil at 180 degrees.
- Mix the chicken, spring onions and soy, spoon into rounds then pane with the egg white and panko. Season. Fry them off in batches for three minutes until they are golden brown and crispy. Remove them using a slotted spoon and drain them onto a tray with kitchen paper. Repeat this with the prawns but coat them in the sesame seeds.
- To make the sauce, put all the ingredients into a pan, bring to the boil and then reduce by half.
- To serve, coat the chicken and prawn balls in the sauce, dot the platter with endive leaves and spring onions, top with the balls, sprinkle over the herbs and spring onions and dot with limes.
