MAYO's KITCHEN: CRUMBS & NOTES

Juicy, garlicky chicken wrapped in crispy seaweed and fried until golden. These little rolls are savory, fun to make, and dangerously easy to eat in one bite (or three).

  Recipe by Krisbintoro Simatupang

 

Gather These First

Chicken filling

• 300 g boneless chicken thigh
• 3 tbsp cornstarch
• 1 egg white
• 1 tbsp sesame oil (optional)
• 1 tbsp oyster sauce
• ½ tsp salt
• ½ tsp ground pepper
• 1 small carrot, grated
• 2 garlic cloves, minced
• Nori sheets
• Pipping bag

Coating

• 3 tbsp all-purpose flour
• 1 tbsp cornstarch
• 100–150 ml water

 

Step by Step

🌀 How It Comes Together

1. Blend the chicken with cornstarch, egg white, sesame oil, oyster sauce, salt, pepper, and garlic in a food processor until smooth.
2. Transfer to a bowl and stir in the grated carrot until evenly mixed.
3. Fill a piping bag (or just a plastic bag with one corner cut) with the mixture.
4. Pipe a line of filling onto the nori sheet, then roll it up like a sushi roll. Adjust the thickness to your liking.
5. Cut the rolls into the size you want — bite-sized or bigger, your call.
6. Dip each roll into the coating batter (mix the flour, cornstarch, and water until smooth).
7. Fry in medium heat for about 8–10 minutes, or until the rolls are golden and crispy on the outside.