Chef/Owner Kristjan Kristjansson
Brogue Gastropub
This snack bites back with kick of heat from dried chiles.
Ingredients
1/2 8 oz box panko breading
7 fresh basil leaves, chopped
sea salt and white pepper
2 egg whites
1 cup milk
1/2 lb Manitoba chicken breast, cut into bite size pieces
oil for deep frying
1 bag vermicelli noodles
2 cups simple syrup or corn syrup
8 dried chiles, crushed
1/4 cup Tabasco sauce
Method
- Combine panko, half of the chopped basil, salt and pepper in plastic bag.
- Whisk egg whites and milk.
- Dip chicken into a bowl with egg wash then coat in panko mixture.
- Deep fry for 6-8 min. until golden brown.
- Boil water. Cook vermicelli noodles for 5-6 min.
- Combine simple syrup with crushed chillies, chopped basil and Tabasco. Toss chicken in sauce and plate over vermicelli noodles.
Yields 6 appetizer servings