(lively music)
- Greetings, my beautiful lovelies.
It's Emmeline, how are you?
It's great to see you and welcome back.
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So right now, I'm taking a course called indoor gardening,
grow house plants, veggies, and herbs with Ekta Chaudhary.
And it's a great class for those
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Or if you're like me, you love growing things.
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Today,
I'm going to be exploring yet another fried chicken recipe
because I adore fried chicken.
That balance of crispy exterior
and juicy chicken inside is just so good.
And there are so many wonderful permutations.
So today I'm going to be exploring a recipe that uses this,
and this is rice paper.
Isn't that marvelous? It's transparent.
And you can see this pattern, this little lattice pattern.
And this comes from the mats
that the batter is poured onto and steamed and dried.
Isn't it wonderful?
So the typical application of rice paper is
that it's dipped so it gets rehydrated
and it's soft and supple,
and it's used in different kinds of spring rolls.
So different veggies, little meats,
all kind of rolled up into a lovely package
and then dipped in a sauce and eaten.
Wildly popular in Southeast Asia
and absolutely scrumdidlyumptious.
So today's recipe inspiration comes from a YouTube channel
called One Meal A Day, which showcases all kinds of lovely,
lovely recipes.
I'll put a link down below to the original video.
And when I saw it,
I knew that I had to make it because it looks so simple
and delicious.
Super, super, super simple.
So let's go ahead and make it.
So in this dish,
I've got one pound of chicken breast.
You can use chicken thighs if you like.
That'll be extra juicy, but this is what I've got.
So chicken tenders often have this little bit
of a tendon here.
So I like to remove that.
It's a little bit chewy.
We're gonna cut these into one inch bits.
About that big.
The shears come in really handy.
You can just cut them right into your bowl
and you don't have to dirty your cutting board.
And like I said,
you also don't have to use chicken breasts.
You can also use chicken thighs,
or you could use tofu as well.
Now I'm going to go thoroughly wash my hands
and my scissors.
Now it's time to season our chicken.
This is about one teaspoon of curry powder.
And an eighth of teaspoon of sugar.
This is raw sugar, but you could use granulated.
Half teaspoon of salt.
It's a seasoning salt. This is Korean.
And it's a combination of MSG and salt mixed together.
You can omit this if you like.
You can add MSG if you like.
You do what you like,
but this is gonna make it extra tasty.
So about a quarter teaspoon of that.
And then a bunch of freshly cracked pepper.
Say, at least a quarter teaspoon.
Now we're gonna mix that all together.
Now we're gonna put this in the refrigerator
until we're ready to use it.
So now we're gonna take our rice paper sheets.
And we are going to cut them in half.
So you can just fold them like this,
but sometimes they break.
So we can also just cut them in half.
Cut super easily.
These sheets also come in circles.
In fact, I see them more often in circles,
and those will work just fine as well.
So I have a pan of water,
and now we're gonna take our rice sheet
and just dip it into the water.
It's very firm and flexible, but as it rehydrates,
it becomes very, very soft.
So just one dip, it's kind of seemingly impossible,
but just one dip and just wait a few minutes
and you'll see the difference.
Just after about a minute,
it's already beginning to soften,
but you still see that kind of waffle pattern on there.
Look how supple it gets.
It turns into a membrane.
Isn't that amazing?
Like, you can kind of see through it.
And then we're gonna take one piece
of our marinated chicken.
Place it right in there.
And then we're just gonna wrap it like a burrito.
Tuck the ends in, and this is gonna form our crust.
Ding.
Such marvelous material,
it's elastic and stretchy and transparent.
So different than the brittle opaque sheets
from the beginning.
Look at that.
That's a perfect one right there.
Cute little bundle.
So I'm gonna continue doing this
until all of my chicken is wrapped.
Okay. See you in a little bit.
All right, my lovelies, I'm back.
I have wrapped all of my chicken,
and here I've got some peanut oil
that I've heated up to 325 degrees.
Gently take one of our chicken pieces, drop it into the oil.
Give them a little nudge so they don't stick to the bottom.
Look, immediately they're crisping up.
Look at that.
These like to stick to each other.
So don't put too many in the pan.
So I'm gonna say about three to four minutes
for these to fry.
And I can use my probe thermometer
to make sure that we have 165 degree internal temperature.
They're looking beautiful, like little mummies.
(lively music)
Alrighty, my lovelies. I am back.
I have fried up my curry chicken bits,
and I cannot wait to taste these.
But they look kind of like larva.
I know, it's not all that appealing for many of you,
but that's what they remind me of.
Pupa in a blanket.
(she laughs)
Now you're really gonna want to make this recipe, right?
I mean, I don't know.
I think it's worth trying.
Here we go.
Itadakimasu!
(chicken roll crunching)
Hmm-hmm.
The chicken is delectable.
Juicy, tender, and beautifully seasoned
with that curry powder, salt, pepper.
And the exterior is so interesting.
It's crispy, yet it's got a bit of a chew to it.
Kind of a similar chew to when you eat spring rolls,
that little kind of pull that you get.
(chicken roll crunching)
Yeah. Crispy.
Pretty delicious. Look at this one.
Alrighty. Let's do another one.
(chicken roll crunching)
The crunch reminds me a little bit of tempura.
It's kind of a light, thin crunch.
Yet it has this nice, elastic kind of pull to it,
which is really delightful.
The seasoning inside is perfect.
I love the combination of deep fried crispiness
with that curry powder.
(chicken roll crunching)
Hmm, hmm, hmm.
Hmm.
Really, really good.
I think this would be perfect with a bowl of rice,
maybe a little dipping sauce,
little salad, delectable.
Alrighty, my lovelies,
so that's how you can transform this beautiful rice paper
into a delectable deep fried treat.
Thanks so much for watching and big thanks to Skillshare
for sponsoring this video.
If you'd like to try Skillshare for yourself,
be one of the first 1,000 to click my link down below
to receive a one-month free trial of Skillshare.
I almost forgot, if you'd like a printable version
of this recipe, I'll put a link down below to my website.
Thanks again for watching.
I hope you enjoyed that one.
I hope you learned something.
Please share this video with your friends.
Follow me on social media, like this video, subscribe,
and I shall see you in the next one.
Toodaloo!
Take care! Byeee!
(string music)
(lively music)
Hello, hello? Let me in.