Mexican Spicy Chicken Burrito

Method

1. Sift 300g cornstarch and 100g all purpose flour until fine, mix in 1/2 teaspoon kosher salt and 2 teaspoons margarine, then pour in 300ml hot water slowly and mix well.
2. Knead the dough by hand for 1 to 2 minutes, until it is smooth and elastic without sticking to your hands.
3. Roll the dough into balls about the size of a ping pong ball and press them into rounds about 15cm across, working from the middle out for an even circle.
4. Heat a non stick pan over high heat and cook each wrapper for 1 to 2 minutes a side, until pale brown spots and small blisters appear, then lift it out.
5. Wrap each cooked round in a clean cloth so the steam softens it.
6. Wash 100g cabbage and shred it finely. Wash 100g onion and slice it, soak the slices in water for 10 minutes to take the edge off, then drain.
7. Make the sauce: combine 3 tablespoons mirin, 1/2 tablespoon hot chili sauce, 2 tablespoons oyster sauce, 1 tablespoon chili powder and 1 tablespoon gochujang in a bowl and stir well.
8. Wash 250g chicken and cut it into small strips. Heat a pan with 2 tablespoons cooking oil and stir the chicken for 3 to 4 minutes.
9. Once the chicken is part cooked, pour in the sauce and stir until the meat is cooked through, then turn off the heat.
10. Lay a wrapper on foil, layer on the cabbage, onion, chicken and 50g sour cream, then roll it up tightly at both ends.
11. Cut each roll in two, arrange them on a plate and serve hot.

Tips

• Ready made burrito wrappers from a large supermarket or a baking supply shop save the trouble of making them.
• Dough that has taken up all the water and still feels dry and crumbly needs a little more water and further kneading.
• Dough that is too sticky takes more cornstarch and a 15 to 30 minute rest.
• A cooked wrapper wrapped in a clean cloth softens, while one left in the open dries out and cracks when rolled.