Recipe courtesy of Monterey Salka

Korean Fried Chicken Wraps

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 50 min
  • Yield: 4 servings
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Ingredients

Directions

Special equipment:
a deep-fry thermometer
  1. Soak the chicken in the buttermilk for 5 minutes. Meanwhile, fill a large Dutch oven halfway with oil and heat slowly to 375 degrees F on a deep-fry thermometer. Line a plate with a paper towel. Combine the flour, garlic powder, ground ginger, onion powder, chili powder and 4 teaspoons salt in a large shallow dish. Remove the chicken from the buttermilk, let the excess drip off and then dredge in the spiced flour mixture. Fry the chicken until golden and cooked through, about 7 minutes. Drain on the lined plate. (Bring the oil back to 375 degrees F, then lower the heat to hold at temperature.)
  2. In a large bowl, combine the soy sauce, green cabbage, red cabbage, celery, onion, radish, mirin, sesame oil, lime zest and juice, and salt and pepper to taste. Let sit.
  3. In a small bowl, stir together the sambal oelek, agave nectar and tomato paste, and brush onto the chicken.
  4. Stir together the mayonnaise, miso, ginger and fish sauce in another small bowl. Set aside.
  5. Bring the oil back to 375 degrees F if necessary. Separate the wonton skins and fry until crispy, about 5 minutes. Sprinkle with furikake.
  6. Smear the miso mayonnaise on the tortillas and top with the slaw and some chicken. Wrap and serve with wonton chips on the side. Garnish with micro cilantro.
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