Beignets de Poulet




Sift together the flour, baking powder and salt into a bowl.

Mix together, then form a well in the centre and add the 2 egg yolks and a little milk.

Stir to combine then gradually add the remaining milk and then the oil.

Beat well to combine then set aside to rest as you prepare the remaining ingredients.

Slice the chicken breasts into strips then combine in a bowl with the fish sauce, curry powder and black pepper.

Allow to marinade in the refrigerator for 30 minutes.

After this time, add the egg white into a bowl. Season with a pinch of salt then beat until stiff. Fold this mixture into the flour batter.

Heat oil to a depth of about 5cm in a wok or pan.

When the oil is hot, take the chicken pices, skewer in a fork, dip in the batter then gently drop into the hot oil.

Cook until the fritters are golden brown all over and the chicken inside is done through.

Remove from the oil with a slotted spoon, drain on kitchen paper and serve with hot sauce.