Chicken Corn Roll-Ups (Air-Fryer Version)

🛒 Ingredients

• 200g chicken breast paste

• 2 tablespoons corn kernels

• 1 tablespoon chopped green onion

• 1 teaspoon soy sauce

• 1/4 teaspoon ground pepper

• Pinch of salt

• 1 Chinese-style hand-grasping pancake (or flatbread)

• 1 egg (for egg wash)

• Black sesame seeds (for garnish)

👩🍳 Instructions

1. Make the Filling
   In a bowl, combine chicken breast paste, corn kernels, green onion, soy sauce, pepper, and a pinch of salt. Mix well until evenly combined.

2. Wrap and Shape
   Lay the hand-grasping pancake flat. Spread the chicken mixture evenly across the surface, leaving a small border. Roll it up tightly into a log.

3. Chill to Set
   Wrap the rolled pancake in plastic wrap and refrigerate for 1 hour to firm up for easier slicing.

4. Slice and Prep
   Remove from the refrigerator and slice into 1-inch thick sections. Place them on a parchment-lined tray. Brush the tops with beaten egg and sprinkle with sesame seeds.

5. Air Fry
   Preheat the air fryer to 180°C (356°F). Fry the rolls for 20 minutes until golden and cooked through.

6. Serve
   Let cool slightly and enjoy! Crisp outside, juicy inside.

7. Chicken Corn Roll-Ups (Air-Fryer Version)

8. • Make Hand-Grasped Pancake (手抓饼) at home:

     Ingredients

     • 2 cups (250g) all-purpose flour
     • 1/2 teaspoon salt
     • 3/4 cup (180ml) hot water
     • 2 tablespoons vegetable oil (plus extra for cooking)
     • 1/4 cup chopped scallions (optional)
     • 2 tablespoons softened butter or lard (for layering)

     Instructions

     1. Make the Dough:

     • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
     • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
     • Cover the dough with a damp cloth and let it rest for 30 minutes.

     2. Prepare the Layers:

     • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
     • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

     3. Create the Layers:

     • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
     • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

     4. Cook the Pancakes:

     • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
     • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
     • Repeat with the remaining pancakes, adding more oil as needed.

     5. Serve:

     • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
     • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

     • Premade Pancake dough:

     • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
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