Ingredients
- 2 pcs Sadia Pepper Chicken Breasts
- 400g large russet potatoes (2 medium size), cut into 8 pieces each
- 1/2 large yellow onion, chopped 1 tbsp olive oil
- 1/4 tsp salt Black pepper to taste 1 cup corn flour
- 1 cup panko
- 1 large eggs, beaten
- Cooking oil for shallow frying
- Tonkatsu sauce, optional
Method
- Step 1: Reheat and dice the chicken
– Reheat the chicken in oven for 15 minutes at 200°C.
– Wait until the chicken is cool to touch and dice it into small cubes. Set aside. - Step 2: Prepare the onion and potatoes
– Heat a frying pan, add olive oil and fry onion until soften. Dish up and set aside.
– Boil a pot of water, add in potatoes and cooked till soften, about 15 minutes.
– Drain potatoes and mash up using a fork. - Step 4: Assemble the croquette
– Add chopped chicken and onion to mashed potato, add in salt and pepper. Mix well and leave to cool slightly.
– Shape the potato mixture into oval patties of 80-85g each, leave in the refrigerator for about an hour.
– Prepare coating ingredients.
– Coat each patty in cornflour, egg, followed by panko. - Step 5: Fry and serve the croquettes
– Shallow fry the patties in hot oil until golden brown.
– Serve with your favourite dipping sauce.
