- 8 poppadoms (papadum)
- 3 chicken breasts
- all-purpose flour
- 1 egg
- panko (Japanese bread crumbs)
- pepper and salt to taste
- half red onion
- 1 large garlic clove
- 2 zucchinis
- large handful small tomatoes
- 1 lime
- oil for frying (e.g. sunflower oil)
- sweet chili sauce for serving
Kitchen equipment needed
- cutting board & chef’s knife
- 3 bowls
- frying pan or heavy bottomed pan
- medium-sized skillet
- paper kitchen towels
Preparation — 20 minutes
Remove any excess fat or muscles from the chicken breasts. Divide the chicken into strips and season them with pepper and salt.
Add flour to a bowl, beaten egg in the second bowl and panko in the third bowl. Coat the chicken strips first with flour, then beaten egg and the third layer panko.
Peel the red onion and garlic cloves, finely chop the garlic and the red onion into half rings. Divide the zucchini into (half) slices. Also divide the cherry tomatoes in halves and the lime into wedges.
Finishing the crispy chicken and zucchini poppadoms — 20 minutes
Heat oil for frying and fry the poppadoms first, they’re done within half en minute. They’ll become very big during frying, so fry them one at a time. Transfer them onto paper kitchen towels to get rid of any excess oil.
Fry the chicken strips until they’re beautiful golden brown.
Meanwhile heat some oil in a skillet and sauté the red onion for a few minutes. Also add the zucchini and cook for a few minutes. Add the finely chopped garlic and season with pepper and salt.
Divide the zucchini over the poppadoms, then crispy chicken and tomatoes. Finish with chili sauce and lime juice, enjoy!