30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Spicy Fried Pickle Chicken Wraps
Sous vide chicken thighs, fried to perfection and tossed in a vibrant pickle sauce, served with a complex fermented chili aioli and a quick-pickled slaw.
Total Time
90
Yield
4
Calories
800 cal
Difficulty
Hard
Cuisine
Fusion
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What You'll Need
Equipment:
Sous vide machine, Vacuum sealer, Large bowl, Whisk, Deep fryer or large pot, Tongs, Paper towels •
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Instructions
Sous Vide Chicken: Season Chicken with Salt and Pepper. Vacuum seal and cook at 165°F (74°C) for 1.5 hours.
Prepare Quick-Pickled Slaw: Combine Napa cabbage, daikon radish, Rice vinegar, Sugar, and Salt in a bowl. Let sit for at least 30 minutes.
Prepare Fermented Chili Aioli: Combine all Aioli ingredients in a bowl and mix well.
Prepare Sauce: Combine all Sauce ingredients in a bowl and whisk well.
Dredge cooled Chicken in Rice flour, Cornstarch, and Old Bay seasoning.
Fry Chicken in hot oil (375°F/190°C) until golden brown and crispy (about 3-4 minutes).
Toss fried Chicken in prepared Sauce.
Warm tortillas. Fill each tortilla with Chicken, Quick-Pickled Slaw, and a generous dollop of Fermented Chili Aioli. Wrap and serve.
