Old Peking Chicken Wrap

Cooking Instructions

1. Remove the bones of the chicken thighs, then use a knife to make a few more cuts to make the meat more stretched

   

2. âž• Marinate in garlic âž•, peppercorns âž•, salt âž•, sugar âž•, light soy sauce âž•, oyster sauce for 30min

   

3. Get the side dishes ready!

   

4. Stir the water and cornstarch, then add the sweet noodle sauce âž• and white sugar

   

5. Keep stirring!

   

6. Turn on the low heat and boil slowly until it becomes more and more viscous, and you can stop the fire!

   

7. Sweet noodle sauce ready!

   

8. Prepare a small bowl with water, and fry the flour (3:1 ratio of flour to cornstarch, âž• a pinch of salt and pepper, stir well)

   

9. Take a piece of chicken thigh and make sure that both sides are evenly floured (shake it)

   

10. Then place in a bowl with water for 3-5 seconds

    

11. Then put it in the flour and coat it with flour on both sides (I forgot to shoot this step, borrow the previous one), and so on, and wrap the other chicken thighs in flour

    

12. Pour oil (1L sunflower oil) from the pan, after the oil is hot, turn the heat to 6-7, add the chicken thighs coated in flour, and fry for 8-10min

    

13. The chicken nuggets are lighter in color and need to be fried again

    

14. When re-frying, turn the heat to the maximum, put the chicken pieces in again after the oil temperature rises, and the re-frying time is about 2-3min (look at the color darkening, you can pick it up)

    

15. This is the color after re-frying

    

16. Heat the burritos with a small amount of oil

    

17. Cut the refried chicken pieces into small pieces

    

18. Spread the sweet pasta sauce on the inside of the cake, put the lettuce leaves, and add the chicken pieces and cucumber shreds âž•

    

19. Volume by volume! It's time to eat!

    

20. It's delicious!