8 chicken breast fillets, cut into bite size strips
oil for frying
For the batter
1 teaspoon bicarbonate of soda
2 teaspoons Cajun seasoning
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
100ml cold water
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Method Prep:10min › Cook:20min › Ready in:30min
For the chicken, combine the Cajun seasoning, garlic powder, paprika, chilli powder, salt and pepper. Mix well, then add the chicken strips. Rub the spice mixture into the chicken, using your hands to massage into the chicken. Set aside for 10 to 20 minutes.
For the batter, combine the cornflour, bicarb, Cajun seasoning, paprika, salt and pepper. Give it a good mix, then add the water in stages. Whisk to make the batter the consistency of custard - not too runny and not too thick. You may use less or more water, so add it in stages. Add the chicken to the batter and coat well.
Add oil to a frying pan or saute pan to a depth of 5cm (2 inches). Set over medium high heat. Once hot, drop a tiny bit of batter in the oil; if it sizzles, the oil is hot enough and you're good to go.
Take the battered chicken pieces one by one and transfer to the frying pan. You will get quite a few pieces in the pan at one time, but don't overcrowd the pan; work in batches as necessary. Fry one side till golden brown then turn over. When the batter looks cooked and golden brown on both sides, transfer to a bowl lined with kitchen paper to soak up the excess oil. Continue the same procedure with the rest of the chicken.
As a complementary dip, combine 500g natural yoghurt, 2 tablespoons mint sauce, 1 tablespoon paprika, 1 tablespoon garlic powder and salt and pepper to taste.