House of Asia > Recipes > Tortilla rolls with crispy chicken in Sriracha sauce

Tortilla rolls with crispy chicken in Sriracha sauce

45 min.

5 portions

mild

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Tortilla rolls have long been a staple on party tables. It's no surprise to us! They're a quick snack that anyone can easily make at home. Check out Łukasz's variation of the recipe. food² on rolls with crispy chicken in a distinctive Sriracha sauce.

Chicken Vegetables over 30 minutes

Ingredients

Crispy chicken:

400 g chicken breast
1 large egg
¼ cup of potato starch (approx. 40 g)
¼ cup of wheat flour (approx. 40 g)
½ teaspoon ground pepper
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon of salt
frying oil (approx. 0,5 l)

SOS:

100 ml Sriracha red chili sauce
4 tablespoons soy sauce
1 tablespoon sesame oil
50 ml of water
2 spoons of honey
½ teaspoon ground ginger
½ teaspoon garlic powder

Additionally:

4 wheat Casa de Mexico tortilla wraps
200 g cream cheese
1 cup of boiled egg
1 green cucumber
8 leaves of romaine lettuce

A method of preparing

Crispy chicken

Cut the washed and dried meat into large cubes (approx. 2-3 cm) and then coat them in starch.
Pour the wheat flour and spices into one bowl, and crack the egg into the other and whisk it.
Pour oil into a deep frying pan or wok to a depth of about 2-3 cm. Preheat to 160-175°C.
Dip the chicken pieces first in the egg, then in the flour, and drop them into the heated oil. It's best to do this in batches to prevent the oil from dropping too much. Fry the chicken for 8-10 minutes over medium heat, turning occasionally, until golden brown. After frying, drain excess oil on a paper towel.

Break

Place all sauce ingredients in a large pan or wok and mix.
Heat the sauce until it starts to bubble, then add the fried chicken and mix thoroughly. Heat the contents of the pan for another 2 minutes, then set aside to cool.

Tortilla rolls

Cut the avocado and cucumber into strips.
Spread cream cheese on the wraps. In the center, arrange the lettuce, chicken, and a few avocado and cucumber strips lengthwise. Roll the tortilla tightly to enclose all the ingredients.
Cut each wrap into 10 pieces (approximately 2-2,5 cm each). Then, insert toothpicks to hold the rolls together.