Fusion Kroket Bites (Chicken Croquette Snack Bites)

• 500 g Chicken thighs, boneless, skinless
• 1 medium Yellow onion
• 2 cloves Garlic
• 60 g Unsalted butter
• 70 g Plain flour
• 450 ml Whole milk
• 2 tbsp Dijon mustard
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 Egg
• 120 g Breadcrumbs
• 900 ml Sunflower oil, for frying

1. Put the chicken thighs in a saucepan and cover with water. Add 0.5 tsp of the fine sea salt, bring to a gentle simmer, then cook for 12 to 15 minutes until the chicken is cooked through. Lift out, cool slightly, then shred finely.
2. Finely chop the yellow onion and crush the garlic. Melt the unsalted butter in a saucepan over medium heat, then cook the onion with a pinch of the remaining salt for 6 to 8 minutes until soft but not coloured. Stir in the garlic and cook for 1 minute.
3. Stir the plain flour into the butter and cook, stirring, for 2 minutes. Gradually whisk in the whole milk until smooth, then simmer gently for 4 to 6 minutes, stirring, until very thick and pulling away from the pan. Stir in the Dijon mustard, the remaining fine sea salt, and the black pepper.
4. Fold the shredded chicken into the thick béchamel until evenly combined. Spread the mixture on a tray in an even layer and cool to room temperature. Chill until firm enough to shape.
5. Beat the eggs in a bowl. Put the breadcrumbs in a second bowl. Shape the chilled mixture into small bites, then coat each one in egg and breadcrumbs, pressing gently so the crumbs adhere well.
6. Heat the sunflower oil in a deep pot to 175°C (350°F). Fry the bites in batches for 2 to 3 minutes, turning, until deep golden and crisp. Drain briefly, then serve hot.

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