Bouchées de Poulet Frit Rēwena Croquantes avec Dips Acidulés
(Crispy Rēwena Fried Chicken Bites with Tangy Dips)
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mai 09, 2025
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Ingrédients
-
500 grams Poitrine de poulet
(Coupez en morceaux de la taille d'une bouchée)
-
150 grams rēwena bread dough
(fermented Māori potato sourdough, roughly mashed)
-
100 grams Farine tout usage
(Pour enrober)
-
50 grams Fécule de maïs
(Pour plus de croquant)
-
1 large beaten egg
-
100 ml Lait ribot
(to marinate chicken)
-
1 tsp Poudre d'ail
-
1 tsp Paprika fumé
-
1 tsp Sel
(À votre goût)
-
0.5 tsp Poivre noir
(Fraîchement moulu)
-
500 ml Huile végétale
(for deep frying)
(Coupez en morceaux de la taille d'une bouchée)
(fermented Māori potato sourdough, roughly mashed)
(Pour enrober)
(Pour plus de croquant)
(to marinate chicken)
(À votre goût)
(Fraîchement moulu)
(for deep frying)
Nutrition
- Portions: 4
- Taille de portion: 1 plate (6 pieces)
- Calories: 480 kcal
- Carbohydrates: 35 g
- Protein: 40 g
- Fat: 22 g
- Fiber: 3 g
- Sugar: 3 g
- Sodium: 620 mg
- Cholesterol: 95 mg
- Calcium: 45 mg
- Iron: 2.2 mg
Instructions
-
1 - Marinate Chicken:
Combine chicken pieces with buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Let marinate for 20 minutes in the fridge.
-
2 - Prepare Coating:
In a shallow bowl, mix the all-purpose flour and cornstarch. In a separate bowl, lightly beat the egg. Crumble and mix the rēwena bread dough with the flour mixture.
-
3 - Coat Chicken Bites:
Remove chicken from marinade, dip each piece in beaten egg, then dredge in the flour and rēwena mixture to coat thoroughly.
-
4 - Heat Oil:
Heat the vegetable oil in a deep fryer or heavy-bottomed pan to 175°C (350°F).
-
5 - Fry Chicken Bites:
Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
-
6 - Serve:
Serve hot with your favorite dips such as aioli or sweet chili sauce.
Combine chicken pieces with buttermilk, garlic powder, smoked paprika, salt, and pepper in a bowl. Let marinate for 20 minutes in the fridge.
In a shallow bowl, mix the all-purpose flour and cornstarch. In a separate bowl, lightly beat the egg. Crumble and mix the rēwena bread dough with the flour mixture.
Remove chicken from marinade, dip each piece in beaten egg, then dredge in the flour and rēwena mixture to coat thoroughly.
Heat the vegetable oil in a deep fryer or heavy-bottomed pan to 175°C (350°F).
Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
Serve hot with your favorite dips such as aioli or sweet chili sauce.
En savoir plus sur: Bouchées de Poulet Frit Rēwena Croquantes avec Dips Acidulés
Rēwena Fried Chicken Bites
Rēwena fried chicken bites are a creative fusion recipe combining traditional Māori rēwena bread dough with crispy fried chicken to create delicious bite-sized morsels with a unique tangy flavor. Rēwena bread is beloved in New Zealand for its fermented potato sourdough base which imparts a subtle sour note and a wonderfully soft crumb texture. Leveraging rēwena dough as a coating ingredient adds character and indigenous heritage to this popular snack.
Tips & Notes
- Ensure the chicken is well-marinated in buttermilk and spices for maximum tenderness and flavor.
- Crumbling the rēwena bread dough into the coating flour creates a crunchy, flavorful crust unlike typical breadcrumbs.
- Maintain oil temperature at 175°C for even frying without sogginess or burning.
- Serve immediately hot for the crispiest texture.
Cultural Significance
The incorporation of rēwena in a contemporary dish like fried chicken nods to New Zealand’s rich culinary traditions, showcasing how Māori flavors and fermentation techniques can delightfully integrate with modern comfort food food trends. Rēwena bread itself is a symbol of community and sharing in Māori culture, traditionally made communally and served in celebrations.
With this recipe, cooks pay homage to heritage while inviting everyone to enjoy a tasty treat with story and soul. Perfect as finger food at gatherings or a weekend snack experience bursting with flavor and cultural significance.
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