Tendance food : la folie du poulet frit｜TF1 INFO

Ingredients

• 400 g Chicken Thigh Fillets (Aiguette de poulet, fresh, cut into bite‑size strips)
• 100 g All-Purpose Flour (For dredging)
• 100 g Breadcrumbs (Plain or lightly seasoned)
• 2 Eggs (Beaten, for binding the coating)
• 5 g Salt (Fine sea salt)
• 2 g Black Pepper (Freshly ground)
• 2 g Paprika (Mild, for flavor)
• 2 g Garlic Powder
• 500 ml Vegetable Oil (High smoke‑point oil for deep‑frying (e.g., canola or sunflower))
• 150 g Long Grain Rice (Rinsed before cooking)
• 300 ml Water (For cooking rice)
• 30 ml Soy Sauce (Low‑sodium preferred)
• 30 ml Sweet Chili Sauce (Store‑bought or homemade)
• 1 Lemon Wedge (Optional, for serving)

Instructions

1. Prepare the Chicken

   Trim any excess fat from the chicken thigh fillets and cut the meat into bite‑size strips about 4‑5 cm long.

   Time: PT5M

2. Season and Lightly Marinate

   Place the chicken strips in a bowl, add salt, black pepper, paprika, and garlic powder. Toss to coat evenly and let rest for 15 minutes.

   Time: PT15M

3. Set Up Breading Stations

   Arrange three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs.

   Time: PT5M

4. Coat the Chicken

   Take each chicken piece, dredge in flour, dip in egg, then press into breadcrumbs. Ensure an even coating.

   Time: PT5M

5. Heat the Oil

   Fill the deep‑frying pot with vegetable oil to a depth of about 5 cm. Heat to 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

6. Fry the Chicken

   Working in batches, gently lower the coated chicken strips into the hot oil. Fry 4‑5 minutes, turning once, until golden brown and cooked through.

   Time: PT10M

   Temperature: 180°C

7. Drain and Rest

   Remove the fried chicken with tongs and place on paper towels to drain excess oil.

   Time: PT2M

8. Cook the Rice

   Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and let stand 5 minutes.

   Time: PT15M

9. Prepare the Sauce

   In a small bowl, mix soy sauce and sweet chili sauce. Adjust sweetness to taste.

   Time: PT2M

10. Assemble the Bowl

    Divide the cooked rice between two serving plates, top with the fried chicken strips, and drizzle the sweet‑chili‑soy sauce over everything. Garnish with a lemon wedge.

    Time: PT3M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

70 g

Fat

40 g

Fiber

2 g