Chicken Split

Crispy Chicken Bites with a Sweet Jerk Glaze, served in a Fried Dumpling bun

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the batter ingredients apart from the water into a bowl and mix.

Step 2

Chop the chicken into small bite-sized pieces and add them to the batter mixture. Toss and coat all the chicken in the flour and set aside.

Step 3

Add the dried ingredients to a bowl and whisk together until combined.

Step 4

Add in the butter and rub into the flour mixture until combined and the butter has dissolved in the flour.

Step 5

Gently add in the milk gradually but by bit until it forms a dough if it’s too wet and a little more flour. Knead the dough until it’s a smooth ball.

Step 6

Place back into the bowl cover with a damp cloth and leave for 30 minutes.

Step 7

Remove the dough from the bowl and divide into portions. Roll and form the dough into hotdog bun shapes. Heat a pan of oil to 160 degrees C and place the dough into the oil. Keep turning them until they are golden brown, remove and drain on a wire rack.

Step 8

Slowly add the ice-cold water into the batter bowl and mix until the batter is mixed to a decent consistency not too thick and not too runny. The batter should coat the chicken. In the hot oil add the chicken pieces in batches and cook until golden brown, cut a large piece in half to ensure that it is cooked through. Remove and drain on kitchen paper.

Step 9

Add two tablespoons of wet jerk to a pan along with the honey and sweet soy, stir and then gently bring to a boil, then turn off the heat.

Step 10

Plate up, slice the fried dumpling bun down the middle, add jerk mayo to each side, add in some Jamaican coleslaw and then add some of the crispy chicken. Drizzle over the chicken with the honey jerk sauce. Lick your lips and enjoy.