You’ve Never Had a Burrito Like This Before

Start by prepping the chicken thighs, cutting them into equal bite-sized pieces.

Prepare the marinade with ginger, garlic, soy sauce, sesame oil, sake (or mirin), rice wine vinegar, sugar, salt, and white pepper. Mix well and let it rest for at least 30 minutes or ideally overnight.

Cook the short grain rice, washing and draining it at least three times. Soak for 30 minutes if possible. Use a rice cooker with a ratio of 1 cup rice to 1 and 1/2 cups water. Cook until done.

Once cooked, add sesame oil and black sesame seeds to the rice, mix well, and keep warm.

Make the coleslaw by grating a large carrot and slicing red and white cabbage. Add to a mixing bowl with spring onion, salt, black pepper, rice wine vinegar, olive oil, sesame oil, and QB mayo. Mix well and adjust to taste with additional ingredients like Sriracha or sesame seeds.

Prepare the sauce by mixing QB mayo, salt, pepper, rice wine vinegar, and Sriracha in a bowl. Transfer to a squeeze bottle if desired.

Coat the marinated chicken in potato starch, adding water to help it stick. Fry the chicken in a cast iron skillet with heated cooking oil.

Heat the oil to 160-170°C for the first fry, cooking in batches. After frying, increase the oil temperature to 190°C and fry for an additional 90 seconds for crispiness.

Prepare the burrito by heating an XL tortilla wrap, spreading sauce, adding sticky rice, chicken, coleslaw, and more sauce. Roll tightly, tucking in the sides, and wrap in tin foil. Cut in half to serve.

Equipment Needed

Spice Level:

Dietary

Allergens