Chicken Sushi Rolls with an Asian Style Dipping Sauce
Fresh and a little funky Asian-Mexican fusion could describe this dish. It takes the sushi roll ingredients, like green onions, cucumber and carrots rolled into a tortilla-like rice paper with avocados and breaded chicken.
1/4Bunch Green onionsmatchstick and sliced lengthwise
8Each Rice Paper
Preheat your oven to 400 F.
To flatten your chicken, place it between 2 sheets of wax paper and using a kitchen mallet, flatten to a thickness of about 1/4 to 1/2 inch thick.
Season the chicken with salt and cayenne on both sides. Hold seasoning high and sprinkle for an even coverage.
Prepare 2 shallow bowls, one with eggs, and the other with Panko bread crumbs.
Dip the chicken into the eggs, then press into the Panko to coat evenly on both sides.
On an oiled baking rack, place the chicken evenly on the rack. An oiled sheet pan will work too.
Bake at 400 F for 20 minutes.
While the chicken is baking, wash and prep vegetables and arrange on a cutting board or platter and prepare the dipping sauce.
Once chicken has cooked and cooled, slice into bite-size strips, and add to cutting board or platter.
To prepare sushi burritos, dip the rice paper in warm water for a few seconds, then lay lettuce, chicken, and remaining vegetables in the center of the rice paper. Pull sides into the center, then pull the bottom edge (closest to you) up and over toward the center. Holding ingredients tightly, wrap and roll away from you. The rice paper will be sticky, so work quickly. Cut each roll in half on the diagonal.
Serve with the dipping sauce.
Combine, honey, orange, zest, soy sauce, sesame oil, and vinegar.
Add cornstarch to water in a small separate bowl and mix until dissolved, then add to soy-honey mixture.
In a small non-stick saucepan, heat on low-medium until it thickens.
Transfer to a family-style bowl or several in individual finger bowls.
Serves 4. Makes 8 rolls. Two sushi burritos per serving.