I used the recipe as a base and even my fussy child ate it. I simmered chicken thighs in water until cooked through, shredded them and let them cool. I marinated them in an egg and some soy sauce for 30mins then tipped onto a tray and coated in cornflour that I seasoned and added some Chinese five spice to. I then fried the chicken in sesame oil and once it was nice and crispy added a few splashes of hoisin then served in the wraps with lettuce cucumber and spring onion.
