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Kay's House of Treats: Twister Chicken

Sunday, November 11, 2012

Twister Chicken

Buoyed by the success of the Zinger Fried Chicken the other day, I decided to make a variation of the Zinger twister. My parents are away for the weekend which basically gave me free reign in the kitchen to be able to try out something new and different. There were a few adaptions that I made regarding the roll itself and the filling due to ingredients that I didn't have at home, such as using frozen paratha's instead of making tortilla's from scratch and omitting the lettuce. But otherwise, the meal was just fantastic. The chicken was really easy to make, it was flavorful and the first batch still remained crispy even after dinner had ended. I had leftovers the next day, and it still tasted great. 

Twister (Adapted from Shireen Anwer)

For Chicken + Marinade
Chicken breast (boneless) 4 - Used about 1/2 kg of boneless chicken cut into cubes 
Salt 1 tsp
Pepper ½ tsp
Paprika powder 1 tsp - Used Chilli Powder
Chili sauce 2 tbsp
Chili garlic sauce 1 tbsp
Corn crumbs 2 cups 
Self raising flour ½ cup
Ice berg lettuce sliced ½ cup
Tomato (cut into cubes)  1
For Sauce

Hot sauce 2 tbsp
Mayonnaise 2 tbsp
White vinegar 2 tbsp
Ingredients for batter
Flour 2 tbsp
Baking powder ½ tsp
Salt ½ tsp
White pepper ½ tsp
Paprika ½ tsp
Chili sauce 1 tbsp
Water to make batter
Ingredients for tortillas - Used Frozen Paratha's
Flour 2 cup
Salt ½ tsp
Baking powder ½ tsp
Oil 2 tbsp
Luke warm water as required

Method to make tortillas
1.In a bowl knead 2cups of flour, 1/2tsp salt, 1/2 tsp baking powder and 2 tbsp oil with water to form a medium dough
2.Leave covered for 30 minutes, then make chapattis of a dinner size plate and cook both the sides on a griddle, cover and keep warm.
Method for batter
1.In a bowl mix together 2tbsp of flour,1/2 tsp of baking powder,1/2tsp salt, 1/2tsp white pepper,1/2 tsp paprika,1 tbsp chili sauce and water . Mix all the ingredients well until a batter of medium consistency is formed
Method for chicken
2. Combine corn crumbs and self raising flour. Cut boneless chicken fillet into 3 inch long strips, and marinate with salt, pepper, paprika, chili sauce, chili garlic sauce for 30 minutes, dip in batter roll in combined corn crumbs and self raising flour mixture, fry till crisp and golden.
To serve twister
3.Roll out the tortillas, top with fried chicken strips, tomato cubes, sliced lettuce, mayonnaise sauce and hot sauce.
4.Serve rolled in butter paper.

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At July 11, 2014 at 8:29 AM , Anonymous Anonymous said...

Hey kiran! Is self raising flour yeast? and what is corn crumbs. The chicken looks good, I want to try it!

At July 11, 2014 at 9:48 AM , Blogger Kiran Afzal said...

Self Raising Flour is flour/maida mixed with baking powder & salt. 1 cup of flour/maida + 1 tsp baking powder + 1/4 tsp salt equals 1 cup self raising flour.
Corn crumbs are corn flake crumbs crushed, and you can substitute bread crumbs or panko-style bread crumbs - crunch is more if using corn flakes or panko style bread crumbs.
Thanks for pointing out - will update the recipe accordingly.


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