Crispy Chicken Purses
Ingredients: Black peppercorns, White peppercorns, Toasted coriander seeds, Garlic, Chicken thigh (boneless, skin-on) · 45 min cook time · 350kcal · ~₩14,350
Ingredients
1tsp Black peppercorns, 1tsp White peppercorns, 1tbsp Toasted coriander seeds, 3cloves Garlic, 500g Chicken thigh (boneless, skin-on), 1tbsp Soy sauce (Thai mushroom soy sauce or regular), 1tbsp Fish sauce, 1large Egg, 1tbsp Cornstarch (or tapioca starch), 1tsp Sugar, 1pack Spring roll wrappers (8x8 inches), 100g Goat cheese (or mozzarella, blue cheese, cream cheese), 500ml Canola oil (for frying), 50ml Sriracha (or sweet chili dipping sauce)
Instructions
1. Grind black and white peppercorns in a mortar and pestle until fine and powdery.
2. Add toasted coriander seeds to the mortar and pestle and grind until fine. Then add garlic and grind until fine.
3. Cut chicken thigh into small pieces and add to a food processor. Add the herb paste from the mortar and pestle.
4. Add soy sauce, fish sauce, egg, cornstarch (or tapioca starch), and sugar to the food processor. Process until the mixture is stiff, sticky, and can hold its shape.
5. Cut 8x8 inch spring roll wrappers into four 4x4 inch pieces.
6. Take a round teaspoonful of chicken filling, place a small piece of cheese (goat cheese, mozzarella, etc.) in the center, and cover the cheese with more chicken filling. Transfer to a spring roll wrapper.
7. Bring the corners of the spring roll wrapper together and squeeze to form a ruffled purse shape.
8. Heat canola oil to about 350°F (175°C). Fry the chicken purses for 1 to 1.5 minutes until golden and crispy.
9. Remove from oil and let cool for a few minutes before serving. Serve with sriracha or sweet chili dipping sauce.
Source: Watch the original video