1Choose chicken thighs or the top of the thighs and prick them to better marinate.
2Prepare the marinade with soy sauce, mirin, a teaspoon of grated garlic, a teaspoon of grated ginger, a little apples for tanginess, and a little pepper.
3Let the chicken marinate for at least 20 minutes.
4Once the chicken pieces are well marinated, quickly coat them with cornstarch.
5Double cook the chicken to make them super crispy.
6Prepare the tortilla, inspired by the Vietnamese pancake recipe.
7Cook the tortilla for 4 minutes on low heat on a non-stick pan.
8Dress the wrap with salad, the chicken, a dose of rhiracha sauce, and a little coriander.