CHICKEN FRITTERS WITH SPICY CREAMY CORN SAUCE

A:

1 chicken breast boneless

Cut chicken breast into thin slices.

Marinate for 15 minutes with salt,

pepper & sugar.

           

B: 

3-5 tbsp self raising flour

1 tbsp corn flour

1 egg

Salt, pepper & sugar to taste

Water to make thick batter

Oil for frying

METHOD:

Dip chicken pieces into batter &

deep fry until golden brown &

set aside.

 Creamy Corn Sauce:

½ tsp chopped garlic

1 shallot chopped

3 bird’s eye chilly chopped

3 tbsp fresh cream

Salt & pepper to taste

1 -2 tbsp chicken stock

1 stalk spring onion chopped

1 can Sweet corn cream style

1 tbsp butter

Method:

Sauté garlic, shallot & bird’s eye

chilly with butter.

Add in reaming ingredient bring

to boil, serve with chicken fritters.