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Malky generously shared her superb chicken roll-up recipe, and we’re happy to pass on that wonderful recipe to you!
1 pound (450 gram) ground meat, seasoned with salt, pepper, granulated garlic, and smoked paprika
6 slices beef fry (I use Jack’s Gourmet)
2 chicken cutlets, pounded thin
flour, for dredging
1 beaten egg
Gefen Breadcrumbs mixed with salt, pepper, and granulated garlic, for coating
oil, for frying
3/4 cup sugar
2/3 cup water
1/3 cup Gefen Vinegar
1/4 cup Glicks Soy Sauce
2 tablespoons Gefen Cornstarch
1 tablespoon Glicks Ketchup
To prepare the sweet-and-sour sauce, place all ingredients in a medium saucepan and bring to a boil. Stir continuously until mixture thickens. Set aside.
To prepare the roll-ups, shape the meat mixture into two logs. Wrap the beef fry around the logs and wrap the chicken cutlets around the beef fry.
Prepare three pans, one with the flour, one with the beaten egg, and one with the seasoned breadcrumbs. Dredge each roll in the flour and then in the egg, and then coat with breadcrumbs.
Heat oil in a deep pan to 350 degrees Fahrenheit (175 degrees Celsius); deep fry for eight minutes, or until ready.
Cut each chicken roll in half on a diagonal and serve with sweet-and-sour sauce.
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