Laksa Fried Chicken Wrap with Pineapple Salsa

In this Laksa Fried Chicken Wrap with Pineapple Salsa recipe, each tender piece of chicken is marinated with a special laksa paste, then deep fried before topping with a refreshing pineapple salsa. Each bite promises an explosion of taste and textures.

This recipe is courtesy of Mission Foods. This gourmet wrap will be sold on Mission Foods’ Little Red Food Truck, which was launched recently.

Print Recipe
Servings
6wraps
Servings
6wraps
Print Recipe
Servings
6wraps
Servings
6wraps
Ingredients
Laksa fried chicken
Pineapple salsa
To serve
Servings: wraps
Units:
Instructions
  1. For the laksa paste, combine all the ingredients in a blender and blend to a very smooth paste.
  2. Heat the oil in a medium saucepan and fry the rempah for about 10 minutes on medium heat until fragrant. Add the chicken to the pan and stir to coat in the rempah. Add the coconut milk and bring to a simmer. Simmer for 6 minutes, then turn off the heat and allow the chicken to cool in the sauce, preferably overnight.
  3. Remove the chicken from the sauce and coat in flour, then egg and then a mixture of the panko breadcrumbs and dessicated coconut. Deep fry the chicken pieces for just 2 minutes at about 180C until golden brown and warmed through. Season with salt and Korean chilli powder.
  4. For the lime mayonnaise mix the ingredients together to a smooth consistency.
  5. For the pineapple salsa mix the ingredients together.
  6. To serve, fill the wrap with lettuce, cucumber, a spoon of the pineapple salsa and a few chicken pieces, and drizzle with the lime mayonnaise.

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