Rice Tortillas with Southern Fried Crispy Chicken | Spekko Rice
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Rice Tortillas with Southern Fried Crispy Chicken

Rice Tortillas with Southern Fried Crispy Chicken

Serve these tortillas with a crispy purple slaw and sriracha glaze.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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    For the Tacos

    4 cups cooked Spekko Saman White Rice
    oil for brushing the wraps

    For the Chicken
    250 ml (1 cup) buttermilk
    4 Chicken breasts, cut into strips
    250 ml (1 cup) cake flour
    125 ml (1/2 cup) chicken spice
    salt and freshly ground black pepper
    oil for shallow-frying

    For the Slaw
    1 Small purple cabbage, finely shredded
    2 Red onions, thinly sliced
    1 Carrot, sliced into thin batons
    30 ml (2 tbsp) rice vinegar
    30 ml (2 tbsp) toasted sesame seeds
    handful of Italian parsley, finely chopped

    For the sriracha maple glaze
    60 ml (4 tbsp) maple syrup
    30 ml (2 tbsp) butter
    30 ml (2 tbsp) sriracha sauce (Thai chili sauce)

    To serve
    Guacamole and Chilli Mayonnaise


    1. For the wraps, shape the rice tightly into golf ball rounds. Place between 2 sliced of cling wrap and press in a tortilla press until the wraps are formed. Brush with oil and fry in a dry pan until blistered.
    2. Marinate the chicken slices for 20 – 30 minutes in the buttermilk. Drain and set aside.
    3. Mix the flour with the chicken spice. Add scant salt and pepper. Coat the chicken in the seasoned flour. Shallow fry until crispy. Set aside and keep warm until needed.
    4. For the slaw, combine all the ingredients in a large bowl and set aside.
    5. To make the sriracha glaze, heat the maple syrup in a pot. When just simmering, whisk in the butter and the chilli sauce.
    6. To assemble, place the tortillas on a flat surface. Top with the chicken and slaw and drizzle the maple sriracha glaze over.

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