Name: JoyBird’s chick-o-roll
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 14
Ingredients: 75 gm (½ cup) plain flour; 6 eggs, lightly beaten; 150 gm (2 cups) panko crumbs; Vegetable oil, for deep-frying; Iceberg lettuce leaves, to serve; Coriander, to serve; Chicken mixture; 500 gm minced chicken; 50 gm white cabbage, finely chopped; 50 gm corn kernels (from about ⅓ corn cob); 25 gm celery (about ⅓ stalk), finely chopped; 20 gm (2 tbsp) finely chopped onion; 20 gm carrot (about ¼ small carrot), finely chopped; 5 garlic cloves, crushed; Dipping sauce; 2 tbsp fish sauce; 2 tbsp lemon juice; 70 ml white vinegar; 1 tbsp caster sugar; 1 long red chilli, thinly sliced, plus extra to serve; 1 garlic clove, crushed

“The Chiko Roll was a total icon for chicken shops,” says Liston. “We wanted to put a spin on it to make it more fun. We make the roll base mix then coat it in panko crumbs – the crumb resembles the pastry of the OG roll but it’s not as chewy – then we wrap it in lettuce and Chinatown herbs so it becomes a cross between a Chiko Roll and spring roll.”

Ingredients

75 gm (½ cup) plain flour

6 eggs, lightly beaten

150 gm (2 cups) panko crumbs

Vegetable oil, for deep-frying

Iceberg lettuce leaves, to serve

Coriander, to serve

Chicken mixture

500 gm minced chicken

50 gm white cabbage, finely chopped

50 gm corn kernels (from about ⅓ corn cob)

25 gm celery (about ⅓ stalk), finely chopped

20 gm (2 tbsp) finely chopped onion

20 gm carrot (about ¼ small carrot), finely chopped

5 garlic cloves, crushed

Dipping sauce

2 tbsp fish sauce

2 tbsp lemon juice

70 ml white vinegar

1 tbsp caster sugar

1 long red chilli, thinly sliced, plus extra to serve

1 garlic clove, crushed

Method

1.For chicken mixture, place ingredients in a bowl with 2½ tsp salt and pepper to taste. Mix with your hands until combined, then lift chicken mixture out of the bowl and throw it back in, slapping it against the side of the bowl and repeating until mixture is thoroughly combined and firm. Turn out onto an oven trayand spread to a 2cm-thick 18cm square. Freeze until firm (2 hours). Cut into finger-length sticks (about 2.5cm x 9cm) and return to freezer until frozen.

2.Place flour, egg and panko crumbs into separate bowls. Coat chicken sticks in flour, shaking off excess, then egg, then crumbs, and then again in egg and crumbs. Transfer to an oven tray lined with baking paper and refrigerate until defrosted (1-2 hours).

3.For dipping sauce, stir ingredients in a bowl until sugar has dissolved. Leave to infuse (20 minutes).

4.Preheat oil to 180°C in a deep saucepan. Deep-fry chicken sticks in batches until golden brown (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels. Serve Chick-o-rolls wrapped in lettuce cups with coriander and chilli and with dipping sauce on the side.

Profile Adam Liston

Recipe / styling by Lisa Featherby

Ingredients

Method

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