Crispy chicken wrap

By: Lisa Chandler

2 chicken thighs
2-3 tbsp corn flour
salt and pepper
2 tbsp gotchujang
3 tbsp white sugar
3 tbsp Lee Kum Kee soy sauce
1 tbsp ABC Kecap Manis
2 tbsp apple cider vinegar
2 tbsp tomato sauce
3 cloves garlic diced
1 tbsp water
Oil to deep fry
Cucumber, carrot, spring onions, or any desired vegetables, julienned or grated. Coriander for garnish.
Wraps of your choice.

Cut chicken into approximately 2.5cm cubes. Add salt and pepper to taste, set aside for 10 minutes. Put oil on low to heat
Meanwhile place gotchujang, sugar, soy, kecap manis, vinegar, tomato sauce, water and garlic into small saucepan. boil until sauce reaches desired thickness (approximately 3-5 minutes).
Bring oil to temperature (180 degrees celcius)
Coat chicken with corn flour, dust off excess then add to oil. Fry for approximately 6 minutes or until golden.
Make up wrap using chicken, desired vegetables, then place sauce over top. Garnish with coriander. Eat as a wrap or Taco style.