Ingredients
FOR THE SAMOSAS
Spring roll wrappers: 1 pack
Ground chicken: 450 g
Cilantro: 1 bunch (finely chopped)
Garlic: 50 g (minced)
Ginger: 50 g (minced)
Serrano chili: 30 g (minced)
Garam masala: 25 g
Canola oil: 1 l
FOR THE GOCHUJANG AIOLI
Mayonnaise: 120 ml
Gochujang: 1 tbsp
Lemon juice: 1 tsp
Chef Zubair Mohajir, founder and executive chef of several concepts including Lilac Tiger in Chicago, considers samosas essential to breaking the fast. “I love my spicy chicken samosa [and] being a chef I can’t help but garnish with a little twist, gochujang aioli.”
How to make Chicken Samosas with Gochujang Aioli
01.
Prepare the Filling
- In a bowl, combine the ground chicken, cilantro, garlic, ginger, serrano chili, and garam masala.
- Mix thoroughly until evenly combined.
02.
Assemble the Samosas
- Lay a spring roll wrapper flat and place about 50 g of filling in the bottom right corner.
- Fold the corner over to the left to form a triangle, then fold back to the right, continuing to fold in a triangular pattern until the wrapper is fully enclosed.
- Tuck in any excess wrapper to seal.
03.
Fry the Samosas
- Heat the canola oil in a deep pan or fryer to 350°F.
- Fry the samosas in batches until golden brown and cooked through, about 4–5 minutes.
- Transfer to a paper towel-lined plate to drain.
04.
Make the Gochujang Aioli
- In a small bowl, whisk together the mayonnaise, gochujang, and lemon juice until smooth.
05.
Serve
- Serve hot with the gochujang aioli.
