Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Onions on September 26, 2019, 10:13 AM
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That video of Boaby's, the chow mein, chicken bits from Mozzas and then the curry reminded me of a time where I used a small box of KFC popcorn chicken to a chow mein and, actually, it was ****** brilliant. A really original 'new' taste to it, a twist if you will.
The question is, though: how well does that kind of thing--KFC in general, their boneless chicken particularly--freeze? It would be handy to have a small stock ready to chuck into a dish at short notice.
Never tried it in a curry: was slightly put off by the (strong?) possibility of the sauce making the breadcrumb coating disappear leaving just small moody chicken pieces! :D
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I think I'm right in saying that both Lidl and Aldi sell frozen popcorn chicken which would probably fit your bill. Cheaper than KFC too!
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The question is, though: how well does that kind of thing--KFC in general, their boneless chicken particularly--freeze? It would be handy to have a small stock ready to chuck into a dish at short notice.
Once upon a time I worked for a company that made the popcorn chicken for KFC (the process was a bit more special that the other breading/battering operations). Straight after processing, it freezes very well. But once it has been defrosted and reheated in a KFC outlet, subsequent freezing would cause a reduction in eating quality. Best to go for Naga's solution, or just make some yourself at home (that would be my choice as you get more control over the ingredients).
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What was the process, @jalfreziT?
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I didn