A few days ago I received this Lentil Kit from Canadian Lentils as part of the celebrations for May as Love Your Lentils Month.
Along with the kit came an invitation to participate in the Love Your Lentil Blogger Challenge being held in partnership with Chef Michael Smith. Due to my other commitments I could not submit my recipe earlier and the contest is almost about to end but I thought better late than never.
I am submitting this recipe for Lentil Chicken Pops which were known as ‘Thai Chicken’ in my Mom’s kitchen , even though no one in my family had any clue about it’s association to Thai cuisine, except perhaps for the sesame seeds. Anyway, as they say ‘What’s in a name ?’ They make a great appetizer for both kids as well as adults.
Lentil Chicken Pops
Ingredients: For 8 – 10 people
Boneless, skinless chicken breasts cut into 1 inch cubes – 1 lb
Red Lentils ( Masoor Dal ) – 3/4 cup
White Vinegar – 2 tablespoons
Ginger Paste – 1 tablespoon
Garlic Paste – 1 tablespoon
Cayenne Pepper / Red Chilly Powder – 1 teaspoon or according to taste
Salt – 1 teaspoon or according to taste
Corn Starch – 2 tablespoons
Egg – 1
Sesame Seeds – 1-2 tablespoons
Oil – for deep frying
1) Wash and soak the red lentils for an hour. Grind to a coarse paste.
2) Mix the remaining ingredients to the lentil paste and marinate the chicken in it for a few hours.
3) Heat the oil and fry the chicken pieces on medium heat till the coating is golden brown and crispy and chicken is cooked through. Serve hot with ketchup or dipping sauce of your choice.