Recipes

Peking Duck-Inspired Chicken Wraps

Cook Time: 1-2 Hours |
Servings: 12-15 Wraps

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This is meant to be a quicker, healthier (I hope), and more accessible alternative to ordering a $60 Peking-duck.

Ingredients

  • 3 Mini Cucumbers
  • 1.5 lb Chicken Breast
  • 2-3 Stems of Green Onion
  • Rice Paper Wrappers (usually comes in a pack of 14-17; either tortilla-sized or 8.5 in or 22 cm wide ones)
  • Light Soy Sauce
  • Dark Soy Sauce
  • Shaoxing Cooking Wine
  • Flour/Corn starch
  • Oyster Sauce
  • Sugar (and/or Honey)

Method

  1. Julienne the cucumbers and green onions into matchstick-sized strips.
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  2. Slice the chicken breast into thin strips. Marinate the chicken with 1 Tbsp each of light soy sauce, flour/corn starch, and cooking wine (1:1:1). Clingwrap the chicken and let sit in the fridge while you prepare the other parts.
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  3. Now we prepare the sauce. In a small sauce pan, combine 3 Tbsp of dark soy sauce, 2 Tbsp of light soy sauce, 1 Tbsp of oyster sauce, and 1 Tbsp of sugar. Stir in 1/8 cup of flour-and-water slurry and cook on low heat until the sauce thickens (around 5 minutes–it should be slightly viscous). If the sauce tastes too bitter, stir in some honey. Once finished, pour the sauce into a dipping bowl and set aside.
  4. Take out the chicken. On low to medium heat, sear the chicken strips on both sides until golden. For more flavor, feel free to add some garlic powder. Once cooked through, transfer the chicken strips into a container.

    At this point, you should have all the fillings of your wrap!
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  5. For the wrappers, soften the rice paper in warm water. Put the fillings in and fold it up (try not to put more than two strips of chicken in one–it’s shouldn’t be the size of a burrito). That’s a wrap!

    *The alternative to rice paper would be to make the actual Peking-duck style wrappers. You can do so by buying wonton wrappers. Stack 3 wrappers, with cooking oil lightly brushed between each layer. Roll the stack out with a rolling pin until thin and roughly tortilla-sized, then steam until cooked through. I didn’t use this method because it would be overkill–I only needed three wrappers, and wonton wrappers are usually sold in packs of around 60.