Crispy Chicken Roll Recipe

Prepare and mince

Trim any excess fat from the chicken thighs and finely chop or mince them until they are small, almost paste-like in texture. You can pulse in a food processor in short bursts (6–8 pulses) to avoid over-pureeing.

In a mixing bowl combine the minced chicken, diced onion, minced garlic, chopped parsley, sliced green onions, soy sauce, sesame oil, ground black pepper and salt. Mix until evenly distributed.

Add the lightly beaten egg to the mixture to help bind the filling. Stir until tacky and cohesive. Taste a small pinch (optional: cooked in a tiny pan briefly) and adjust seasoning if needed.

Make a simple flour glue by whisking 2 tablespoons flour with 3 tablespoons water until a smooth paste forms; keep nearby in a small bowl.

Working with one wrapper at a time, place the wrapper oriented like a diamond (point toward you). Spoon about 3 tablespoons of filling onto the lower third of the wrapper, forming a log shape about 1–1.5 inches wide and leaving 1/2 inch border at edges.

Fold the bottom corner up over the filling, tuck in the sides snugly, then roll away from you to form a tight cylinder. Seal the top corner with a thin layer of the flour glue. Repeat until all filling is used (should make about 6 rolls).

Allow assembled rolls to rest 10 minutes on a tray in the refrigerator to firm up, which will help maintain shape during breading and frying.

Set up a breading station with three shallow bowls: (1) flour mixed with cornstarch, 1/2 tsp salt and 1/4 tsp pepper; (2) beaten egg (1); (3) panko breadcrumbs. Pat each roll lightly to remove surface moisture.

Dredge each chilled roll first in the seasoned flour, shaking off excess, then dip into the beaten egg, and finally press into the panko crumbs until evenly coated. For an extra-crisp crust, repeat the egg and panko step for a double coating.

Place breaded rolls on a wire rack and refrigerate for 10–15 minutes to set the coating.

Pour about 1/2 to 3/4 inch of neutral oil into a large skillet (use enough to come halfway up the rolls) and heat over medium heat until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30 seconds.

Working in batches (do not overcrowd), carefully place rolls seam-side down into the hot oil. Fry 2–3 minutes per side, turning with tongs or a spatula, until all sides are golden brown and crusty and an instant-read thermometer inserted into the center of a roll registers 165°F (74°C). Total frying time per roll is about 6–8 minutes depending on size.

Transfer cooked rolls to a paper-towel-lined wire rack to drain. Keep warm in a 200°F (95°C) oven while frying remaining batches if desired.

Let rolls rest 2–3 minutes, then slice each roll on the diagonal into 1–1.5 inch pieces or serve whole. Plate with sweet chili sauce or your preferred dipping sauce.

Garnish with extra chopped parsley or sliced green onions, and serve immediately for best crispness.

If using, stir the sweet chili sauce with 1 teaspoon soy sauce to thin and add a touch of umami. Serve in a small bowl alongside the rolls.