Ingredients

• 250g Marion Bay Free Range Chicken Breast Chunks
• 2 tbsp corn flour
• 1 egg white
• 1 cup panko bread crumbs
• oil for deep frying

Seasoning Ingredients

• 1/2 tsp salt
• 1/2 tsp onion powder
• 3/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 3/4 tsp paprika
• 1 tsp garam masala

Method

1. In a bowl, mix the seasoning together, then add the chicken and mix to coat the chicken. Sprinkle in the cornflour and combine to coat the chicken pieces well.
2. In a small bowl, add the egg white and then place the breadcrumbs into a separate small bowl, placing the two bowls next to each other.
3. Take one piece of chicken and dip completely into the egg white, then dip into the breadcrumbs to coat. Place the coated chicken piece on a place. Repeat until all the chicken pieces are coated.
4. Double coat the chicken pieces for extra crunch.
5. Allow chicken pieces to rest for 10 minutes before cooking.
6. Add oil to a saucepan and place over medium heat.
7. When the oil is hot, drop a small piece of bread crumb in. If it rises without browning too much, the oil is at the correct temperature (180C).
8. In batches, gently slide the pieces one at a time into the oil. Without stirring, allow the pieces to cook for about 1 minute before stirring. After 1 minute, gently stir the chicken pieces, to allow the pieces to fry evenly until golden. This will take about another minutes.
9. Remove the cooked chicken pieces with a slotted spoon and place on paper towel to drain.
10. Serve hot with your favourite dipping sauce.