Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Chicken breast, sliced | 1 lb | 450 g | 900 g | 1.35 kg | 1.8 kg |
| Pickle juicefor marinade | 1 cup | 240 mL | 480 mL | 720 mL | 960 mL |
| Garlic powderfor marinade | 2 tsp | 6 g | 12 g | 18 g | 24 g |
| Black pepperfor marinade | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Paprikafor marinade | 1 tsp | 3 g | 6 g | 9 g | 12 g |
| Rice paper sheets, blendedblended to a fine crumb in a blender | 10-20 sheets | 150 g | 300 g | 450 g | 600 g |
| Oil, for frying | as needed | — | — | — | — |
| MayoCane's sauce | 1/4 cup | 60 g | 120 g | 180 g | 240 g |
| KetchupCane's sauce | 2 tbsp | 30 g | 60 g | 90 g | 120 g |
| Soy sauce or WorcestershireCane's sauce | 1 tsp | 5 mL | 10 mL | 15 mL | 20 mL |
| Garlic powderCane's sauce | 1/2 tsp | 2 g | 4 g | 6 g | 8 g |
| Black pepperCane's sauce | 1/2 tsp | 1 g | 2 g | 3 g | 4 g |
| SugarCane's sauce | 1 tsp | 4 g | 8 g | 12 g | 16 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 |
|---|---|---|---|
| Black pepper | Ground black pepper | ||
| 1 | 0.75 | ||
| Paprika | Ground paprika | ||
| 1 | 0.5 | ||
| Mayo | 1 cup sour cream or plain yogurt | 1 cup cottage cheese (pureed) | |
| 1 | 1 | 1 | |
| Ketchup | 1 cup tomato sauce plus 1/4 cup sugar plus 3 tablespoons apple cider vinegar plus 1/2 teaspoon salt plus pinch of ground cloves combined | 1 cup chili sauce | |
| 1 | 1 | 1 | |
| Sugar | 1 cup firmly packed brown sugar | 1–3/4 cups confectioners’ sugar (makes baked goods less crisp) | 1 cup superfine sugar |
| 1 | 1 | 1.75 | 1 |
Source: KloPoKitchen, Facebook Reel. The trick is blending rice paper sheets into a fine crumb – it fries up shatteringly crispy with no gluten. Deep fry for maximum crunch, or air-fry if tracking macros.
Cane’s Sauce
Mix the mayo, ketchup, soy sauce (or Worcestershire), garlic powder, pepper, and sugar together until smooth. Refrigerate until ready to serve. The sauce improves after a few hours.
Instructions
- Slice chicken breast into strips or nugget-sized pieces. Combine with pickle juice, garlic powder, black pepper, and paprika. Marinate for at least 2 hours (overnight is better).
- Blend rice paper sheets in a blender until they form a fine, airy crumb. Pour into a shallow dish.
- Remove chicken from marinade, shake off excess, and coat each piece thoroughly in the rice paper crumb.
Deep fry
- Heat oil in a heavy pot or Dutch oven to 175 C (350 F). Fry chicken in batches, turning once, until golden and cooked through, 8-10 minutes total. Drain on a wire rack.
Air fry
- Brush coated chicken lightly with oil. Air fry at 190 C (375 F) for 10-15 minutes, flipping halfway through, until deeply golden and cooked through.
To Serve
Serve with curly fries and Cane’s sauce.
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