Easy Recipe: Peking Chicken

Peking Chicken

First post shall be a simple kids friendly recipe which you can prepare together.

It's a fusion idea from Chinese Cuisine Peking Duck with Japanese Cuisine ingredients.

Basically I  changed the duck to Tay's Japanese Crispy Chicken, Chinese sweet sauce to Yakisoba sauce.

It's a fun dish to make together with your kids.

Peking Chicken

Ingredients:

1. Tay's Crispy Chicken (Original)
2. Yakisoba Sauce 
3. Master Chef Crepe
4. Japanese Mayonnaise
5. Japanese Cucumber

Directions:

1. Heat up oil to medium temperature (about 180C),  Deep fried Tay's Crispy Chicken for about 3 min then put aside. Heat up oil to high heat, deep fried the chickens again for around 1 min till crispy. 
2. Drain off excess oil and cut each chicken into half in longitudinal direction.
3. Cut Japanese Cucumber around the length of the chickens then cut the Japanese Cucumber quarterly in longitudinal direction.
4. Cut the crepe sheet to the size of the chicken and around 12cm in length.
5. Place the cut crepe on the board, spread yakisoba sauce on the crepe.
6. Place the chicken & cucumber on the side of the crepe then put some mayonnaise on top.
7. Roll up the chicken & serve.

Things to note:

Do not roll the chicken more than 2 rounds. If not the skin will be too thick.

Enjoy!!