Chicken Seaweed Rolls

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine ground chicken, 2 tbsp flour, black pepper, onion powder, garlic powder, egg, soy sauce, and sesame oil. Mix until smooth.

Step 2

In a separate bowl, combine 3 tbsp flour, potato starch, and water to make a smooth batter. Set aside a small amount to use as a paste.

Step 3

Transfer the chicken mixture into a piping bag. Pipe a line of filling onto each roasted seaweed snack. Dab a little of the reserved batter along the edge of the seaweed, then roll it around the chicken filling, pressing lightly to seal.

Step 4

Dip each roll in the remaining batter, ensuring an even coating.

Step 5

In a deep pan, heat oil to 350°F (175°C). Fry the rolls until golden brown and cooked through, about 5-6 minutes. Remove and drain on paper towels.

Step 6

In a small bowl, mix mayo, sweet Thai chili sauce, and gochujang to create the sauce.

Step 7

Serve the rolls warm with the sauce on the side for dipping.