Thursday, December 29, 2016

Thai Crunchy Chicken Salad Wraps

I love thai sweet-chili sauce, it's one of my favourite flavours. So when it comes time to make fresh and delicious salad wraps, there is only one flavour of sauce I want to use.

One of the nice things about salad wraps is that you don't feel too over stuffed while you're eating them. They're also great to put out as an appetizer to share before a meal. Of course, I love it as a main course. Ideally served with fresh dumplings on the side!

This meal is sweet, savory, fresh and simple to put together. It's a mouthful to say and eat, but it is TASTY!

In the recipe below you'll see that I've made my own Thai sweet chili sauce, but if you'd rather skip that step and just buy a bottle from the store that works too! I understand that not everyone keeps fish sauce around their home like I do.

Whatever your method, I know you'll just gobble these up! so without further ado...

Thai Crunchy Chicken Salad Wraps (serves 4)

  • 1 cup water 
  • ½ cup rice wine vinegar 
  • 3-4 tbsp honey (depending on how sweet you like it!) 
  • 2 tbsp fresh minced ginger 
  • 2 Chile peppers, seeded and minced 
  • A couple dashes of fish sauce 
  • 1 tbsp cornstarch/ 4 tbsp water mixture to thicken 

  • 3 boneless, skinless chicken breasts
  • 1 egg
  • 1/2 cup bread crumbs
  • canola oil

  • lettuce leaves
  • 1/2 onion chopped
  • 2 red peppers, sliced
  • 1 orange pepper, sliced
  • 2 cloves garlic, minced
  • dry farkay noodles


1) First, prep your sauce. (If you're using a store-bought bottle of Thai-chili sauce, just skip down to the next step!)

In a small pot over medium-high heat, bring water and rice wine vinegar to a boil. Add honey, ginger, peppers and fish sauce, let boil for one minute than lower heat to medium high. Let it simmer about 5 minutes. 

Add your cornstarch mixture and stir 1 minute. Remove from heat and let sit. If it’s TOO spicy, you CAN add honey when it’s already thickened to sweeten it! 

2) Cut your chicken into 1" cubed pieces and place in a small bowl. Lightly beat your egg, pour over your chicken and mix well. Follow up by pouring over the breadcrumbs until they are well coated.

Fill large pan with 1" of canola oil and heat over medium-high heat. When oil is hot, add chicken in batches (1/4 at a time) until browned and cooked through. Remove with slotted spoon and let drain on a piece of paper towel.

3) When all the chicken is cooked and crispy, add it to the pot with the sauce and mix over low heat. Add some stir-fried onions and peppers to the mixture as well. 

Let everything set in the sauce about 5 minutes before serving up.

Serve with lettuce leaves (washed and dried) and farkay noodles! Or you can always just skip the lettuce leaves and serve over jasmine rice (a VERY yummy alternative).

This colourful dish is a real winner when you're itching for something fresh, tasty, and a little different than what you might normally eat! The added crunch of the farkay noodles will make ALL the difference so don't skip them.