Total Time
45mins
Prep 15 mins
Cook 30 mins

From the Gourmet Traveller website. Haven't done this yet but fully intend to!

Directions

  1. Butterfly the breasts and place a piece between 2 sheets of plastic wrap. Using a mallet, pound out to 3mm thick. Repeat with all pieces.
  2. Tightly roll each piece and cut into 5mm widths. Put into a bowl and add fish sauce to coat, then dust in arrowroot - shake off the excess in a sieve.
  3. Heat oil in deep frypan and add chicken in batches. Deep fry for 2 mins or til crisp.
  4. Dust with sumac and serve straightaway with a good garlic aioli.