Name: Sriracha Chicken Oat Poppers {Not deep fried} recipe by PassionateAboutBaking Rajpal at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gms thigh chicken tenders, cut into bite size pieces; 2 egg whites, whisked with fork; 1 and 1/2 cup quick cooking masala oats {I use Chinese}; Oil for shallow frying; Marinade Ingredients:; 100 gms hung yogurt; Juice of 1 lime; 2-3 cloves garlic, minced; 1 tbsp Sriracha sauce; 2-3 stalks garlic greens, finely chopped; Salt to taste; 1/4 cup fresh coriander, finely chopped

ABOUT Sriracha Chicken Oat Poppers {Not deep fried} RECIPE

These are some of our favourite little bites I keep in the freezer. They are light, have the right bit of punch and are quick to serve up. The great thing is that they are healthily oat crusted and are not deep fried. I make a large batch and freeze them in portions, making them very handy to serve on short notice.

Ingredients Serving: 4

500 gms thigh chicken tenders, cut into bite size pieces
2 egg whites, whisked with fork
1 and 1/2 cup quick cooking masala oats {I use Chinese}
Oil for shallow frying
Marinade Ingredients:
100 gms hung yogurt
Juice of 1 lime
2-3 cloves garlic, minced
1 tbsp Sriracha sauce
2-3 stalks garlic greens, finely chopped
Salt to taste
1/4 cup fresh coriander, finely chopped

Instructions

Place all the ingredients for the marinade in a large bowl and whisk until its smooth. Taste and adjust the seasoning.
Marinate the chicken tenders in this for 30 minutes or overnight.
Whisk the egg whites with a fork. Place oats in a bowl. Dip the tenders first into the egg white, then toss it in oats and place on a flat plate/tray. Chill for 30 minutes in a freezer.
From here you can freeze in flat trays, and then transfer it to a ziplock to store it in the freezer or shallow fry.
Serve it immediately with a sweet chili garlic sauce and maybe a salad alongside.

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