Sumire Original Fried Chicken Wrap
- Difficulty
- Total time
- 17 h 25 min
- Hands-on
- 1 h 25 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentfrying pan, deep-fry thermometer, food processor
Tastespicy, umami, tangy, herby, crispy, comforting
Ingredients
- 2 chicken thighs (approximately 500 grams)
- ⅛ apple
- ⅛ onion
- 200 ml coconut milk
- 250 ml water
- 4 tsp sesame oil
- Cooking oil, to taste
- Black pepper, to taste
[A]
- ¼ tsp chicken bouillon
- 2 tbsp soy sauce
- 2 tbsp sake
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
[B]
- 100 g weak flour (wheat or rice flour)
- 100 g Joshinko rice flour
- 1 tsp turmeric
[C]
- 3 tbsp hot sauce
- 1 tbsp lemon juice
- 1 tbsp nam pla
Garnish
- Cilantro, to taste
- Perilla leaves, to taste
- Lettuce leaves, to taste
Method
- 1
Cut the chicken, onion, and apple into bite-sized pieces. Do NOT peel the apple.
- 2
Place the apple and onion into a food processor, along with the [A] ingredients, and puree.
- 3
Put the puree in a plastic bag, and add the chicken and rub the puree well into it. Let it sit overnight in the fridge to marinate it. (If you don’t want to wait overnight, rub the puree with the meat thoroughly for 5 minutes and let it marinate for 20 minutes.)
- 4
Heat the frying oil to 350°F/176°C. Lightly coat the marinated chicken with potato starch and deep fry it for 5 minutes or until it turns golden brown. Use a skimmer to scoop the meat out of the oil briefly for 1-2 times to let it air. (This gives the effect of it having been twice-fried.)
- 5
Next, make the Banh Xeo batter by placing the [B] ingredients into a bowl and mixing it. Then slowly add the coconut milk and water and beat it into a batter with a mixer.
- 6
Heat cooking oil in a frying pan and then add ¼ of step 5. Quickly spread it thinly across the pan and cook on low heat. Once the edges start turning up, add one teaspoon of the sesame oil all around the edges and cook until crispy. Quickly flip with a spatula and briefly cook the other side, and then transfer it to a plate. Cook the remaining 3 portions of the batter in the same way.
- 7
Onto one wrap, place the cilantro, green perilla leaves, and lettuce leaves, and then add the fried chicken on top. Quickly mix together the hot sauce from the [C] ingredients and drizzle it over the chicken, top with black pepper, roll it and make it into a wrap, and you’re done!
Food safety
- Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
- Heat frying oil to the stated temperature only, never leave it unattended and keep a lid nearby to smother flare-ups; never use water on an oil fire.