Chicken Crunch/Popcorn Chicken

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 400  g skinless chicken breasts (about 2)
• 1  tablespoon fish sauce
• 300  g arrowroot
•  vegetable oil, for deep frying
•  sumaq, to serve

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.