Ingredients
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Chicken
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2.5Kg Boneless Chicken Leg Quarters
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2Tbsp Light Soy Sauce
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1tsp Mccormick white pepper ground
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4packs McCormick Umami Burst
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Breading
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2cups All purpose flour
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2liters Oil for frying
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Scallion Ginger Mayo
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2-1/2cups Corn Oil
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2pcs Egg
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2-1/2tsp Dijon Mustard
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2tsp McCormick Calamansi Seasoning Mix
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4Tbsp Ginger grated
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3/4cup Scallions finely sliced
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1pack McCormick Umami Burst
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3/4tsp Mccormick white pepper ground
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few drops Sesame oil
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Pickled Cucumber Ribbons
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4pcs cucumber ribbons
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1/2cup Rice vinegar
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1/2cup Water
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1/2cup Sugar
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1pack McCormick Umami Burst
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1/2tsp Mccormick white pepper ground
Directions
Steps
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1
Done
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Marinate chicken for 30 minutes in soy, White Pepper, Umami Burst. |
|
2
Done
|
Bread with Chopsticks Breading Mix and fry until crisp. Rest and slice. |
|
3
Done
|
Prepare Scallion-Ginger Mayo ahead — blend corn oil, eggs, Dijon, Calamansi Seasoning, ginger, scallions, Umami Burst, White Pepper, sesame oil into a smooth emulsified mayo. Chill. |
|
4
Done
|
Prepare Pickled Cucumber Ribbons ahead — bring vinegar, water, sugar, Umami Burst, White Pepper to a boil; pour over cucumber ribbons; chill 1 hr min. |
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5
Done
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Assemble just before service: warm mini tortilla → Scallion-Ginger Calamansi Mayo swipe → sliced fried chicken → Pickled Cucumber Ribbons → microgreens → roll and halve for passed service. |
