Nacho Crusted Chicken Vetkoek with Chilli Glaze, Salsa Fresca and Coriander Sour Cream

A traditional South African favourite with a Mexican twist, ideal for any meal.

SERVES 4

Moderate

60 min

20 min

RECIPE DEVELOPED BY:

Monique van Greuning - ICA third year student specialising in New Product Development

STYLING & PHOTOGRAPHY:

Siphesihle Msimango - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

VETKOEK

160ml (2/3 cups) water

5ml (1 tsp) instant, dry yeast

2.5ml (½tsp) sugar

2.5ml (¼ tsp) salt

625ml (2 ½ cups) cake flour

750ml (3 cups) vegetable oil, for frying

NACHO CRUMBED CHICKEN

2 (320g) chicken breasts

60ml (¼ cup) Santa Anna’s tortilla chips, crushed

30ml (2 tbsp) cake flour

2 whole eggs, beaten

1ml (¼ tsp) paprika

CHILLI GLAZE

500ml (2 cups) water

60ml (¼ cup) Worcestershire sauce

15ml (1 tbsp) white wine vinegar

45ml (3 tbsp) sugar

2 (15g) small red chilies, deseeded and roughly chopped

3 (20g) small green chilies, deseeded and roughly chopped

15ml (1 tbsp) tomato paste

15ml (1 tbsp) masa

SALSA FRESCA

125ml (½ cup) plum tomatoes, seeded and finely diced

½ (30 g) small red onion, finely diced

15ml (1 tbsp) Jalapeños, deseeded and finely chopped

30 ml (2 tbsp) feta cheese, crumbled

15ml (1 tbsp) lime juice

15ml (1 tbsp) Tabasco sauce

15ml (1 tbsp) fresh coriander finely chopped

5ml (1 tsp) salt

CORIANDER SOUR CREAM

80ml (⅓ cup) sour cream

15ml (1 tbsp) lime juice

5ml (1 tsp) fresh chives, finely chopped

15ml (1 tbsp) fresh coriander finely chopped

5ml (1 tsp) salt

VETKOEK

Mix lukewarm water, yeast, sugar, and salt in a large bowl.
Add flour in 3 intervals until a kneadable dough forms.
Knead until the dough is smooth and elastic, 8 to 10 minutes. Cover bowl with a clean cloth and let dough rise until doubled in size, about 45 minutes.
Divide dough in 4 even sized pieces. Roll into smooth dough balls and flatten slightly on a floured work surface. Allow to proof for 15 minutes.
Heat oil in a deep-fryer or large saucepan to 180°C.
Fry vetkoek dough until golden brown, about 3 minutes per side. Drain on paper towel

NACHO CRUMBED CHICKEN

Cut chicken breast into 12 equal sized chicken strips (approximately 25g per strip). Put aside in the fridge.
Blend the tortilla chips in a food processor on high for 20 seconds or place a clear bag and beat with roller/ meat mallet till it resembles breadcrumbs.
In 3 separate mixing bowls, break and beat eggs, mix flour and paprika and place crumbed tortilla chips in the third bowl.
Heat oil in a deep-fryer or large saucepan to 190 °C.
Take chicken strips and dip in flour mixture till completely covered, then dip in egg mixture and lastly coat in crumb mixture.
Fry the crumbed chicken strips in hot oil till golden brown in colour, 3 to 5 minutes.
Remove and place on paper towel.

CHILLI GLAZE

Combine all the ingredients, except the masa in a medium saucepan over high heat.
Stir until sugar is dissolved.
Add the masa and let reduce and thicken till it becomes a syrup like consistency,10 minutes.
When desired consistency is reached, strain through a fine sieve and let cool at room temp.

SALSA FRESCA

Combine all ingredients in a large mixing bowl.

CORIANDER SOUR CREAM

Combine all ingredients in a large mixing bowl

TO SERVE

Spread the sour cream on inside of the vetkoek, dunk the chicken strips in the chilli glaze and place inside the vetkoek, add a tablespoon of salsa fresca and serve immediately.

TIP: For extra crispy chicken strips, add panko crumbs to the crushed tortilla chips.

As part of a unique partnership with @SantaAnnas, ICA third-year students were tasked with creating original recipes using Santa Anna’s range of authentic Mexican-style products – reimagined through a South African lens. The theme: Mexican Style, South African GEES!
This dish was developed by Monique van Greuning, a New Product Development student, and styled and photographed by Culinary Media Communication student Siphesihle Msimango. A crisp, golden vetkoek is filled with nacho-crumbed chicken strips glazed in a sweet and spicy chilli sauce. It is served with salsa fresca and a coriander sour cream.

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Nacho Crusted Chicken Vetkoek with Chilli Glaze, Salsa Fresca and Coriander Sour Cream

VETKOEK

NACHO CRUMBED CHICKEN

CHILLI GLAZE

SALSA FRESCA

CORIANDER SOUR CREAM

VETKOEK

NACHO CRUMBED CHICKEN

CHILLI GLAZE

SALSA FRESCA

CORIANDER SOUR CREAM

TO SERVE

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LEARN FROM THE BEST

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