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Firecracker Chicken Wraps

This dish features crispy, battered chicken coated in a fiery, spicy sauce, combined with fresh greens and wrapped in tortillas. The final wraps have a crisp exterior with a juicy, flavorful interior, offering a balance of heat, crunch, and zest in each bite.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Street Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups vegetable oil for frying
  • 1 lb boneless chicken thighs cut into strips
  • 1 cup all-purpose flour for coating
  • 2 large eggs beaten
  • 1 cup panko bread crumbs for crispiness
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/4 cup soy sauce for sauce
  • 2 tablespoons hot sauce or sriracha
  • 1 teaspoon smoked paprika adds smoky flavor
  • 1 teaspoon chili oil for heat
  • 4 large large tortillas or wraps for assembling
  • 1 cup mixed greens such as lettuce, arugula

Equipment

  • Mixing bowls
  • Frying pan or deep fryer
  • Tongs or slotted spoon
  • Cooking utensils
  • Serving plates

Method
 

  1. Prepare the chicken by cutting boneless thighs into thin strips, then set aside.
  2. In a shallow dish, mix the all-purpose flour with a pinch of salt and pepper, and set aside.
  3. Whisk the eggs until smooth in another bowl, ready for coating the chicken.
  4. Place panko bread crumbs in a third dish for crispy coating.
  5. Coat the chicken strips in flour first, shaking off any excess.
  6. Dip the floured chicken into the beaten eggs, ensuring an even coating.
  7. Then roll the chicken strips in panko breadcrumbs until fully coated.
  8. Heat vegetable oil in a deep skillet or fryer over medium-high heat until shimmering and bubbling appears.
  9. Carefully add the coated chicken strips to the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
  10. In a small saucepan, combine minced garlic, grated ginger, soy sauce, hot sauce, smoked paprika, and chili oil. Bring to a gentle simmer and cook for 2-3 minutes until fragrant and slightly thickened.
  11. Toss the fried chicken in the spicy sauce until well coated; it should be shiny and sticky with vibrant spice.
  12. Lay out the tortillas on a clean surface, then add a handful of mixed greens in the center of each.
  13. Place a portion of the coated, crispy chicken on top of the greens within each tortilla.
  14. Wrap each tortilla tightly around the filling, folding in the sides as you roll to enclose the spicy chicken and greens.
  15. Serve immediately with extra hot sauce on the side for an added kick.

Notes

For extra crunch, bake the coated chicken in a preheated oven at 375°F (190°C) for 10-12 minutes instead of frying. Customize heat level with more or less chili oil and hot sauce.