By Chef Faisal – Prep Time: 30mins – Cook Time: 5mins – Serves 1
Ingredients
Chicken and corn marinade: 50 g chicken breast, diced, 50 g sweet corn, 20 g corn flour, 10 ml pomegranate reduction, 1 pinch sea salt, 1 pinch black pepper powder, 1 pinch chicken stock powder, 1/8 tsp garlic powder, and ¼ tsp sweet paprika powder.
Pomegranate reduction: 20 ml pomegranate molasses, 5 ml red wine vinegar, 2 g brown sugar, 1 pinch sea salt, 1 pinch black pepper powder, and 1 pinch thyme powder.
Dill mayo sauce: 30 g mayonnaise, 2 g honey, 1 pinch dried dill leaves, 1 pinch sea salt, and 1 pinch black pepper powder.
Chicken mix: 80 g fried chicken and corn, 3 g chopped garlic, 20 g spring onion, 30 g bell pepper, 10 g olive oil, 0.5 g black pepper, 0.5 g chicken stock powder, and 0.2 g Italian seasoning.
For assembly: 3 pcs fried spring roll sheets, 90 g chicken mix, 30 g dill mayo sauce, 10 ml pomegranate reduction, 3 pcs spring onion, julienned, 2 slices red bell pepper, julienned, 1 slice fried red jalapeño, and 1 pinch chopped dill leaves.
Method
For the chicken and corn marinade, clean and dice the chicken breast into small cubes. In a mixing bowl, combine the chicken, sweet corn, corn flour, pomegranate reduction, and all remaining marinade ingredients. Mix well, then fry in a preheated fryer at 160°C for 3 minutes until golden and cooked through.
For the pomegranate reduction, place all the ingredients in a saucepan and cook over medium heat for about 10 minutes, until slightly thickened. Set aside.
For the dill mayo sauce, mix all the ingredients together in a bowl until smooth. Set aside.
For the chicken mix, combine the fried chicken and corn with garlic, spring onion, bell pepper, olive oil, black pepper, chicken stock powder, and Italian seasoning. Mix well and warm gently if needed.
For assembly, cut the spring roll sheets into quarters and fry in a preheated fryer at 160°C, shaping them into cups as they fry. On a serving plate, spread the dill mayo sauce, place the crispy cups on top, and fill each with the chicken mix. Drizzle with the pomegranate reduction and garnish with spring onion, red jalapeño, dill, and bell pepper.
