This is the cooked texture of the chicken but in thinner strips.
Your mind's eye will have to assemble it as a canapé

This dish is based on another popular Thai snack food "Cab Kai" which is somewhat similar to Crispy pork rinds but these are the chicken skin crisped up.

  • 200g boneless, skinless chicken breasts
  • 1 egg , lightly beaten
  • 85g polenta
  • Sunflower oil , for frying
  • 3 tbsp crème fraîche
  • 2 tsp peri-peri sauce
  • 100g  watercress
  • 2 tbsp  vinaigrette dressing
  • Semi-dried bread. Crisp enough to hold the canape but soft enough to complement the crispy chicken.
  1. Cut each chicken breast into thin strips about 5 cm in length, 2 cm wide by ½ cm thick
  2. Season the egg, and then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry  until the coating is crisp. Drain well on kitchen paper.
  3. Mix the crème fraîche and peri-peri sauce. Place a small amount of this onto a piece of semi-dried bread Add a strip or two onto the creamed bread. Dress the watercress with the vinaigrette and place a  sprig on the top of the canapé.
  4. Arrange on a serving platter.