Chicken Karaage Bites

Twice-fried Japanese karaage chicken, marinated with apple and onion puree, served in crispy banh xeo crepes with herbs, lettuce and a spicy sauce.

Ingredients

approximately 500 grams		chicken thighs
1/8		apple
1/8		onion
1/4 teaspoon	1.3 ml	Chicken Bouillon (Set A)
2 Tablespoons	30 ml	Soy Sauce (Set A)
2 Tablespoons	30 ml	Sake (Set A)
1/2 Teaspoon	2.5 ml	Salt (Set A)
1/4 Teaspoon	1.3 ml	Black Pepper (Set A)
1/4 Teaspoon	1.3 ml	Cayenne Pepper (Set A)
—		Frying Oil (Set A)
—		Potato Starch / Corn Starch (Set A)
100 grams		Low Protein Flour, such as cake and pastry flour (Set B)
100 grams		Joshinko Rice Flour (Set B)
1 Teaspoon	5 ml	turmeric (Set B)
200 CC		Coconut Milk (Set B)
250 CC		Water (Set B)
4 Teaspoons	20 ml	Sesame Oil (Set B)
—		Cooking Oil (Set B)
—		Cilantro / Parsley (Set B)
—		Green Perilla Leaves (Set B)
—		Lettuce Leaves (Set B)
—		Black Pepper (Set B)
3 Tablespoons	45 ml	Hot Sauce (Set C)
1 Tablespoon	15 ml	lemon juice (Set C)
1 Tablespoon	15 ml	Fish Sauce (Set C)

Cut chicken thighs, onion and apple into bite-sized pieces, do not peel the apple.
Put the apple and onion from Step 1 into a food processor and add (Set A) and puree.
Put Step 2 in a plastic bag and add the chicken from Step 1. Rub the meat well with 2 and then let sit in the refrigerator overnight to marinate. (For shorter time periods, rub the meat well with Step 2 for 5 minutes, then let marinate for 20 minutes.)
Heat frying oil to 350 degrees F. Lightly coat Step 3 with potato starch and deep-fry for 5 minutes, or until golden brown. While frying, use a skimmer to scoop the meat out of the oil briefly one or two times to air (this gives it the effect of being "twice-fried").
Make the Banh Xeo batter. Put (Set B) in a bowl and mix. Slowly add coconut milk, water and beat into a batter with a mixer.
Heat the cooking oil in a frying pan then add 1/4 of Step 5. Quickly spread it thinly across the pan and cook on low heat. Once the edges start turning up add one teaspoon of sesame oil all the way around the edges and cook until crispy. Quickly flip with a spatula, briefly cook the other side, and then move to a plate. Cook the remaining three portions of the batter in the same way.
Place the cilantro, green perilla leaves and lettuce leaves onto Step 6 and add the fried chicken from Step 4. Quickly mix together the hot sauce from (Set C) and pour over the chicken, top with black pepper, and done!