Buffalo Chicken Wings and California Rolls
Buffalo Chicken Wings and California Rolls! Mixing and matching two meals into one tasty feast! Deliciously sticky wings and amazing home made sushi with a ponzu dipping sauce!
Ingredients
Buffalo Chicken Wings
- 1kg chicken wings
- 4 tbsp koji
Dressing
- 125ml sriracha sauce
- 100ml runny honey
- 125g butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 lime, juice only
To serve
- Chives
- Spring onions
- Chillies
California Rolls
Rolls
- 400g sushi rice, cooked
- 3 tbsp of rice vinegar
- 1 avocado, peeled and thinly sliced
- 8 thin slices of cucumber
- 4 nori sheets
- Few chives or coriander
Dip
- 50ml ponzu
Crispy chicken
- 6 chicken fillets
- 50g plain flour
- 2 eggs
- 100g panko
- Vegetable oil for frying
Method
Buffalo Chicken Wings
- Coat the chicken in koji, leave to marinade in the fridge for 1 hour, pat dry.
- Deep fry at 160C until crisp and golden.
- Place all of the ingredients for the sauce into a pan and bring to the boil. Then, use the sauce to coat the wings, sprinkle with chives, onions and chillies.
California rolls
- Pané the chicken and deep fry at 170c for 4 to 5 minutes. Then, chill.
- For the rolls, place cling film all over the sushi mat, then place a nori sheet on top – using wet fingertips -, then again cover in rice in a thin flat layer. Then place cucumber, chicken, avocado and chives or coriander at the bottom end and roll up tightly. Repeat with another nori sheet.
- To serve, slice all 4 rolls into 6 even-sized pieces and plate up with the dip.
Ingredients
Buffalo Chicken Wings
- 1kg chicken wings
- 4 tbsp koji
Dressing
- 125ml sriracha sauce
- 100ml runny honey
- 125g butter
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 lime, juice only
To serve
- Chives
- Spring onions
- Chillies
California Rolls
Rolls
- 400g sushi rice, cooked
- 3 tbsp of rice vinegar
- 1 avocado, peeled and thinly sliced
- 8 thin slices of cucumber
- 4 nori sheets
- Few chives or coriander
Dip
- 50ml ponzu
Crispy chicken
- 6 chicken fillets
- 50g plain flour
- 2 eggs
- 100g panko
- Vegetable oil for frying
Method
Buffalo Chicken Wings
- Coat the chicken in koji, leave to marinade in the fridge for 1 hour, pat dry.
- Deep fry at 160C until crisp and golden.
- Place all of the ingredients for the sauce into a pan and bring to the boil. Then, use the sauce to coat the wings, sprinkle with chives, onions and chillies.
California rolls
- Pané the chicken and deep fry at 170c for 4 to 5 minutes. Then, chill.
- For the rolls, place cling film all over the sushi mat, then place a nori sheet on top – using wet fingertips -, then again cover in rice in a thin flat layer. Then place cucumber, chicken, avocado and chives or coriander at the bottom end and roll up tightly. Repeat with another nori sheet.
- To serve, slice all 4 rolls into 6 even-sized pieces and plate up with the dip.
