Total Time
45mins
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

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.