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fancyfastfood:

Spicy Chicken Sushi (Fancy Popeyes Chicken)
Ingredients:
1 two-piece Popeyes Bonafide spicy fried chicken dinner (breast and wing), with a biscuit, a side of cole slaw, and a large Coke (no ice)
1 Loaded Chicken Wrap
1 large order of red beans and rice
packets of Popeyes Louisiana hot sauce
wasabi paste (for garnish)
This Fancy Fast Food dish requires the dark syrup from Coca-Cola, so first pour the Coke into a non-stick saucepan. Place on medium heat and let the water evaporate as you prepare the other items.
Unwrap the Loaded Chicken Wrap and remove the chicken tender. As best as you can, separate the rice from the red beans remaining in the wrap and place the two items into two separate bowls. Add to these bowls the rice from the red beans from the large side order as well. Rinse the rice in a colander and pick out the remaining red beans. Dry the rice in a paper towel and let it air out for a while. Rinse the tortilla wrap, and then cut off its rounded edges to make a rectangle.
Next, cut the tip off the chicken tender (about 2”), then skin and bone the rest, along with the chicken breast and wing. Using the biggest masses of white meat from the chicken tender and chicken breast, cut out four little slabs of chicken. Then take all the remaining chicken and chop it finely. Add the chopped chicken into the bowl of red beans; add hot sauce from the packets to your liking. Mix it all into a consistent paste.
Once the Coke has been evaporated to a thick syrup, place the wrap into the saucepan to dye it a darker brown. When enough of the syrup has infused with the wrap, place it face down on a bamboo sushi roller. Then add a layer of rice on top of that, followed by a strip of the chicken/bean mix in the center of the wrap. Roll the wrap into the shape of a maki roll, cut off the ends, and then cut the roll into six equal parts - you have just cut “mocki” rolls! A lot of the syrup coloring may have rubbed off during this process, so re-apply the coloring to each piece with a pastry brush.
Cut the edges off the buttermilk biscuit, then cut in half to make to rectangular pieces. Slice those two pieces laterally to make four rectangular pieces of about equal size. Place the four pieces of chicken on each of the four biscuit pieces. Drain and rinse the cole slaw in a colander.
Now assemble the presentation! Place the six cut “mocki” rolls on the platter. In one of them insert the tip of the chicken tender, like Japanese chefs do with the end of a shrimp tempura or spider roll. Accentuate the center of each roll piece with a bean and more hot sauce. Place the four chicken and biscuit “sushi” pieces onto the platter, then drizzle and glaze them with more of the Coke syrup. Garnish with a pile of cole slaw and a dab of wasabi paste, then serve it with chopsticks. Love that sushi from Popeyes!

Shawnblog approved! ;-)

Spicy Chicken Sushi (Fancy Popeyes Chicken)

Ingredients:

1 two-piece Popeyes Bonafide spicy fried chicken dinner (breast and wing), with a biscuit, a side of cole slaw, and a large Coke (no ice)

1 Loaded Chicken Wrap

1 large order of red beans and rice

packets of Popeyes Louisiana hot sauce

wasabi paste (for garnish)

This Fancy Fast Food dish requires the dark syrup from Coca-Cola, so first pour the Coke into a non-stick saucepan. Place on medium heat and let the water evaporate as you prepare the other items.

Unwrap the Loaded Chicken Wrap and remove the chicken tender. As best as you can, separate the rice from the red beans remaining in the wrap and place the two items into two separate bowls. Add to these bowls the rice from the red beans from the large side order as well. Rinse the rice in a colander and pick out the remaining red beans. Dry the rice in a paper towel and let it air out for a while. Rinse the tortilla wrap, and then cut off its rounded edges to make a rectangle.

Next, cut the tip off the chicken tender (about 2”), then skin and bone the rest, along with the chicken breast and wing. Using the biggest masses of white meat from the chicken tender and chicken breast, cut out four little slabs of chicken. Then take all the remaining chicken and chop it finely. Add the chopped chicken into the bowl of red beans; add hot sauce from the packets to your liking. Mix it all into a consistent paste.

Once the Coke has been evaporated to a thick syrup, place the wrap into the saucepan to dye it a darker brown. When enough of the syrup has infused with the wrap, place it face down on a bamboo sushi roller. Then add a layer of rice on top of that, followed by a strip of the chicken/bean mix in the center of the wrap. Roll the wrap into the shape of a maki roll, cut off the ends, and then cut the roll into six equal parts - you have just cut “mocki” rolls! A lot of the syrup coloring may have rubbed off during this process, so re-apply the coloring to each piece with a pastry brush.

Cut the edges off the buttermilk biscuit, then cut in half to make to rectangular pieces. Slice those two pieces laterally to make four rectangular pieces of about equal size. Place the four pieces of chicken on each of the four biscuit pieces. Drain and rinse the cole slaw in a colander.

Now assemble the presentation! Place the six cut “mocki” rolls on the platter. In one of them insert the tip of the chicken tender, like Japanese chefs do with the end of a shrimp tempura or spider roll. Accentuate the center of each roll piece with a bean and more hot sauce. Place the four chicken and biscuit “sushi” pieces onto the platter, then drizzle and glaze them with more of the Coke syrup. Garnish with a pile of cole slaw and a dab of wasabi paste, then serve it with chopsticks. Love that sushi from Popeyes!