Popcorn Chicken with Aioli Slaw

Ingredients

• 6 Mission Original Super Soft Wraps

• 12 squares of paper towelling

• ½ cup flour

• 1 tsp smoked paprika

• ½ tsp salt

• Freshly ground black pepper

• 2 large eggs

• 1½ cups milk

• 200g packet panko crumbs

• 3 small chicken breast fillets, cut into 2cm dice

• 1L canola oil, for deep frying

•  

  To serve:

• 300g packet Kale Slaw

• 4 tbsp aioli dressing

• Extra Aioli for dolloping on chicken popcorn

Featured Product

Mission Original Super Soft Wraps

Learn More

Find Our Products

Instructions

• Step 1

  Prepare cones; cut each Mission Original Super Soft Wrap in half and roll into a cone shape making the cut edge of the wrap the thin pointy end of the cone. Secure the cone with a toothpick (push it through the cone from one side to the other) to prevent it from unrolling, then press the paper towelling crushed up into a ball into the wide end to ensure it holds the cone open whilst baking. Place cones onto a paper lined baking tray, seam side down and bake in a preheated oven of 180°C for 10 minutes until lightly golden and crisp. Remove from oven and discard toothpicks and paper towelling then allow to cool on a rack.

• Step 2

  Place flour, paprika, salt and pepper together in a large shallow bowl and mix well with a fork. Whisk egg and milk together using a fork in a shallow bowl. Place panko crumbs in another shallow bowl. Line an oven tray with paper and set alongside the crumbs.

• Step 3

  Coat chicken pieces in flour, dip in egg mixture, then roll in the panko crumbs pressing the crumb firmly onto the chicken. Double crumb by re-dipping into in the egg and crumbs, then place on the baking tray. Continue this process until all of the chicken has been coated in flour and doubled coated in egg and crumb. Refrigerate for 30 minutes to set the crumb.

• Step 4

  Meanwhile, dress kale slaw with aioli and toss well until evenly coated. Heat canola oil in a wok or deep pan to 160°C. Fry chicken in batches for 3-4 minutes or until golden and crisp and cooked through. Transfer from oil to a paper towel lined tray and repeat until all the chicken is cooked.

• Step 5

  To assemble; place a popcorn chicken in the base of the cone and top with a spoonful of slaw. Top with more chicken popcorn and a little extra slaw. Serve hot with a bowl of aioli for dipping.