Chicken Crunch/Popcorn Chicken

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

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

chicken breasts, fish sauce, arrowroot, vegetable oil

Taken from www.food.com/recipe/chicken-crunch-popcorn-chicken-196148 (may not work)