Vietnamese chicken & pomegranate seed wraps with sweet chilli sauce

Name: Vietnamese chicken & pomegranate seed wraps with sweet chilli sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4-5
Cuisine: Vietnamese
Ingredients: 1 tbsp olive oil; 4 chicken drumsticks; 100 g/3½ oz bean sprouts; 1 chilli, deseeded and cut into thin strips (optional); ½ cucumber, cut into matchstick-sized pieces; 1 carrot, peeled and sliced into matchstick-sized pieces; 1 pomegranate, halved; 4 tbsp finely chopped coriander (cilantro) leaves; 4 spring onions (scallions), finely sliced into rings; 4 spring onions (scallions), finely sliced into rings; sea salt and freshly ground black pepper; 8 rice paper wrappers; 1 tsp light soy sauce; 1 tsp sesame oil; 1 tsp caster (granulated) sugar; 2 tsp rice vinegar; 4 tbsp light soy sauce; sea salt and freshly ground black pepper; 1 tsp sesame seeds; ½ tsp dried chilli flakes; ½ tsp peeled and finely grated root ginger

Preparation info

Serves
4-5

Difficulty
Easy
Ready in
45 min

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

Asian-style finger food makes a sociable and deliciously relaxed starter to any meal. The chicken leg meat gives a great depth of flavour and I like the fact that it remains moist and doesn’t dry out when cooking. Crisp bean sprouts, aromatic coriander and the unusual addition of crunchy pomegranate seeds complete this winning dish.

Ingredients

1 tbsp olive oil
4 chicken drumsticks
100 g/3½</

Asia
Vietnam
Starter
Southeast Asia

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a frying pan over a medium-high heat. Season the chicken with salt and pepper, then add to the pan and fry for 1-2 minutes on each side until brown. Transfer to a roasting tin and