Sweet chilli chicken rolls
- July 2021
- Serves 4 (8 rolls)
- Hands-on time 15 minutes, plus cooling
These sweet chilli chicken rolls are perfect for picnics and summer lunches. Load rolls with chicken thighs, homemade sweet chilli dressing, crisp veg and herbs.
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- 6.5g (3g saturated)
- 30.3g (13.2g sugars)
- 400g skinless, boneless free-range chicken thigh fillets
- 1½ tbsp fish sauce
- 1 tbsp ketjap manis (see Know-how)
- 1 tsp sesame oil
- ½ tsp Chinese five spice powder
- ¼ tsp Sichuan peppercorns, freshly ground
- 2 medium carrots, thinly sliced
- 1 cucumber, peeled, deseeded and thinly sliced
- Handful mixed salad leaves
- Handful basil, mint and coriander leaves
- 8 mini brioche rolls
You’ll also need
- Food processor
For the sweet chilli dressing
- 5 large red chillies, trimmed and chopped
- 3 garlic cloves, chopped
- 1 tsp grated fresh ginger
- ½ tsp sea salt
- 70ml rice wine vinegar
- 70g granulated sugar
- Put the chicken thighs in a large bowl. Add the fish sauce, ketjap manis, sesame oil, Chinese five spice and ground Sichuan pepper. Toss together and set aside in the fridge to marinate for at least 1 hour or overnight.
- For the dressing, put the chillies, garlic and ginger in a food processor and blend to a rough paste. Transfer to a saucepan and add the salt, vinegar and sugar. Bring to the boil, then turn down the heat and simmer gently for 5-8 minutes until reduced and syrupy. Cool, then store in a sealed jar in the fridge until needed (see Make Ahead).
- Heat the grill to high. Remove the chicken from the fridge and put on a foil lined oven tray. Grill for 3-4 minutes on each side until lightly charred and cooked through. Set aside to cool, then shred or thinly slice.
- In a large bowl, combine the shredded chicken, carrot, cucumber, salad leaves and herbs, then chill until needed.
- To serve, cut the brioche rolls in half and divide the filling between them. Drizzle with 1-2 tbsp chilli sauce and serve.
Next time: Top the rolls with crispy onions or sesame seeds for extra crunch.
Marinate the chicken thighs up to 1 day ahead. Make the sweet chilli dressing, cover and store in the fridge for up to 1 week. The flavours will continue to
develop as it sits.
Ketjap manis is an Indonesian sauce similar to sweet soy sauce. Find it in larger supermarkets, or use soy sauce instead.
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