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Recipe for: Thai Crispy Chicken Parcels

See my video on youtube for peanut dipping sauce.

Ingredients:
150g Mince Chicken
1 Onion
1 Clove Garlic
1 Tbsp (50g) Ginger
20g Fresh Coriander
12 Spring Onion Leaves (or 6 Leek Leaves)
1 Tbsp Peanut Oil
1 Tbsp Grated Palm Sugar
1 Tbsp Roasted Unsalted Peanuts
24 Wonton Wrappers
24 Cocktail Sticks

Method:
1. Finely chop garlic, ginger, onion..
2. Chop coriander and peanuts.
3. Cut spring onion (or leek) leaves lengthways into strips
4. Submerge spring onion strips in hot water for 2 seconds to make pliable
5. Heat 2 tablespoons of oil in the wok.
6. Fry onion, garlic, ginger for 3 minutes until softens
7. Add chicken and stir fry until chicken is changed in colour.
8. Add sugar and stir fry for 3 minutes until sugar dissolves
9. Stir peanuts and coriander into the wok
10. Place 1 wonton wrapper on the chopping board and cover the rest
11. Place 1 Tsp of the mince mixture in the centre of the wrapper.
12. Gather 4 corners and form a pouch
13. Tie spring onion strips around the neck of the parcels.
14. Secure with a cocktail stick to hold parcels closed
15. Heat 1 litre of oil in the wok
16. Deep fry parcels in batches until golden and crispy
17. Remove from oil and drain
18. Place deep fried parcels onto a dish and serve with peanut dipping sauce

More Chicken Recipes:
Cheesy Egg Cups - Chinese Stuffed Eggs
Chicken hot pot - Chinese Style
Cola chicken wings - Chinese Style
Crispy chicken leg - Chinese Style
Hazel mushroom & chicken - Chinese Style
Hoi sin chicken - Chinese Style
Indonesian Chicken Curry
Peanut butter & lime chicken - Chinese Style
Singapore chicken curry
Sweet and spicy chicken - Chinese Style
Thai Chicken Red Curry
Thai chicken skewers
Thai crispy chicken parcels
Thai Green Curry
Chicken Salad - Chinese Style


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