Recipe:
-400g chicken thighs
-frying oil
-potato starch
-lettuce
-black pepper
-Optional: cilantro, green perilla leaves

-Marinade:
-1/8 apple
-1/8 onion
-1/4 tsp chicken bouillon
-2 tbsp soy sauce
-2 tbsp sake
-1/2 tsp salt
-1/4 tsp black pepper
-1/4 tsp cayenne pepper

Bánh Xèo Batter:
-100g cake or pastry flour
-100g joshinko rice flour / white rice flour
-200ml coconut milk
-250ml water
-1 tsp turmeric
-(4 tsp sesame oil)

Sauce:
-3 tbsp hot sauce
-1 tbsp lemon juice
-1 tbsp fish sauce

Cut chicken thighs, onion and apple into bite sized pieces, do not peel the apple.
Put the apple, onion and marinade ingredients into a food processor and mix well. Put the chicken and marinade in a plastic bag and rub the meat well. Let sit in the refrigerator overnight to marinate.

Heat frying oil to 175°C/350°F. Lightly coat the marinated chicken with potato starch and deep fry for 5 minutes, or until golden brown. While frying, use a skimmer to scoop the meat out of the oil briefly one or two times to air (this give it the effect of being "twice-fried")

Make the bánh xèo batter. Put everything for the batter in a bowl and mix. Slowly add coconut milk, water and beat into a batter with a mixer.

Heat the cooking oil in a frying pan then add 1/4 of the batter. Quickly spread it thinly across the pan and cook on low heat. Once the edges start turning up add one teaspoon of sesame oil all the way around the edges and cook until crispy. Quickly flip with a spatula, briefly cook the other side, and then move to a plate. Cook the remaining three portions of the batter in the same way.

Place lettuce leaves, cilantro and green perilla onto the Bánh Xèo and add the fried chicken. Quickly mix together the sauce and pour over the chicken, top with black pepper, and done!

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