These crispy chicken and zucchini poppadoms are great for lunch or dinner. Poppa, what? Indian crispy bread made with lentils, we love it!
The main thing:
Other stuff:
Made by Véronique
Published at 2019-05-30, this recipe is for 4 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 11-02-2021
View the original recipe via:
https://ohmydish.com/recipe/crispy-chicken-and-zucchini-poppadoms
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.
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!
