Scoff | Sticky Hoisin Chicken Lettuce Wraps | Asian Bites @ScoffTV | Uploaded January 2015 | Updated October 2024, 1 hour ago.
The Dumpling Sisters are back in the Videojug kitchen with another authentic recipe. This week they show you how to make sticky hoisin chicken wraps perfect for a quick and easy dinner.
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INGREDIENTS:
2 Chicken Breast Fillets
1/2 Cucumber
2 Medium Tomatoes
170 g Tinned Sweetcorn
1 tbsp Vegetable Oil
Plain or Wholemeal Tortilla Wraps
2 tbsp Hoisin Sauce
2 tsp Finely Diced Ginger
1 tsp Shaoxing Rice Wine or Dry Sherry
1/4 tsp Bicarbonate of Soda
1 tsp Cornflour Large Pinch Sea Salt
2 tbsp Water
1 tsp Runny Honey
2 tsp Light Soy Sauce
2 tsp Chinkiang Vinegar
1 tsp Sesame Oil
1 tbsp Runny Honey
2 tsp Light Soy Sauce
1 tsp Sesame Oil
STEP 1: CUT CHICKEN AND MAKE MARINADE
Cut the chicken breast fillets into chunky slices, and then add them to a bowl along with all of the ingredients for the marinade. Stir well to combine, cover, and refrigerate for at least 20 minutes.
STEP 2: MAKE DRESSING
In a large bowl, stir together all of the dressing ingredients along with the cucumber, tomato and sweetcorn. Set aside. In a small bowl, stir together all of the ingredients for the drizzling sauce and set aside.
STEP 3: FRY CHICKEN
Heat 1 tbsp of vegetable oil in a frying pan over a medium heat. Add the marinated chicken and fry for about 10 minutes, flipping occasionally, until the chicken is cooked through with a sticky caramelized hoisin crust.
STEP 4: DRAIN EXCESS LIQUID
Right before you are ready to serve, drain the excess liquid from the chopped salad mix.
STEP 5: FINISH AND SERVE
To serve, layer up the chicken and the chopped salad on top of the wrap. Drizzle some honey soy sauce on top then fold the wrap into a parcel and tuck in!
The Dumpling Sisters are back in the Videojug kitchen with another authentic recipe. This week they show you how to make sticky hoisin chicken wraps perfect for a quick and easy dinner.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/sticky-hoisin-chicken-wraps
INGREDIENTS:
2 Chicken Breast Fillets
1/2 Cucumber
2 Medium Tomatoes
170 g Tinned Sweetcorn
1 tbsp Vegetable Oil
Plain or Wholemeal Tortilla Wraps
2 tbsp Hoisin Sauce
2 tsp Finely Diced Ginger
1 tsp Shaoxing Rice Wine or Dry Sherry
1/4 tsp Bicarbonate of Soda
1 tsp Cornflour Large Pinch Sea Salt
2 tbsp Water
1 tsp Runny Honey
2 tsp Light Soy Sauce
2 tsp Chinkiang Vinegar
1 tsp Sesame Oil
1 tbsp Runny Honey
2 tsp Light Soy Sauce
1 tsp Sesame Oil
STEP 1: CUT CHICKEN AND MAKE MARINADE
Cut the chicken breast fillets into chunky slices, and then add them to a bowl along with all of the ingredients for the marinade. Stir well to combine, cover, and refrigerate for at least 20 minutes.
STEP 2: MAKE DRESSING
In a large bowl, stir together all of the dressing ingredients along with the cucumber, tomato and sweetcorn. Set aside. In a small bowl, stir together all of the ingredients for the drizzling sauce and set aside.
STEP 3: FRY CHICKEN
Heat 1 tbsp of vegetable oil in a frying pan over a medium heat. Add the marinated chicken and fry for about 10 minutes, flipping occasionally, until the chicken is cooked through with a sticky caramelized hoisin crust.
STEP 4: DRAIN EXCESS LIQUID
Right before you are ready to serve, drain the excess liquid from the chopped salad mix.
STEP 5: FINISH AND SERVE
To serve, layer up the chicken and the chopped salad on top of the wrap. Drizzle some honey soy sauce on top then fold the wrap into a parcel and tuck in!
