SPICY CHICKEN SANDWICH
with Spicy Garlic Aioli
prep
30 min
cook
10 min
feeds
5
If you love fried chicken—this recipe is for you. That said, you can't eat the same fried chicken sandwich day in and day out. This is a good example of staying within the lines but also being different enough to exercises your pallet.
Ingredients
Liquid Dredge
6 eggs
1 tablespoon sriracha
½ head of napa cabbage, sliced thin
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon celery seed
1 teaspoon soy sauce
½ cup juliane kimchi
3 green onions sliced thin
½ jalapeño sliced thing, seeds removed
½ cup mayonnaise
7 garlic cloves, smashed through a garlic press
1 tablespoon oyster sauce
1 tablespoon of sriracha
1 quart flour
1 quart corn starch
2 tablespoons mustard powder
4 tablespoons onion powder
4 tablespoons garlic powder
2 tablespoons parsley
2 tablespoons oregano
2 tablespoons dried thyme
2 tablespoons cumin
4 tablespoons cayenne
2 tablespoons coriander
4 tablespoons spanish paprika
2 tablespoons white pepper
2 tablespoons black pepper
2 tablespoons chili powder
6 tablespoons salt
Buns of choice, brioche
Chicken breasts, broken down into about 4-5 oz even pieces, tenderized to be even thickness.
Butter for toasting the buns
Neutral oil for frying, such as vegetable oil, peanut oil, or canola oil,
Pickles (optional)
Flour Dredge:
1 quart flour
1 quart corn starch
2 tablespoons mustard powder
4 tablespoons onion powder
4 tablespoons garlic powder
2 tablespoons parsley
2 tablespoons oregano
2 tablespoons dried thyme
2 tablespoons cumin
4 tablespoons cayenne
2 tablespoons coriander
4 tablespoons spanish paprika
2 tablespoons white pepper
2 tablespoons black pepper
2 tablespoons chili powder
6 tablespoons salt
Liquid Dredge:
6 eggs
1 tablespoon sriracha
Slaw:
½ head of napa cabbage, sliced thin
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon celery seed
1 teaspoon soy sauce
½ cup juliane kimchi
3 green onions sliced thin
½ jalapeño sliced thing, seeds removed
Spicy Garlic Aioli:
½ cup mayonnaise
7 garlic cloves, smashed through a garlic press
1 tablespoon oyster sauce
1 tablespoon of sriracha
Instructions
The Dredges (Liquid & Flour)
STEP 1
Add the flour, starch, and all the spices into a bowl and whisk together well. (Free of clumps.)
STEP 2
In a separate bowl whisk together the sriracha and the eggs to form the liquid dredge.
The Slaw
STEP 1
Toss all the ingredients together in a bowl and set aside to marinade, allowing the sugar and vinegar to break down the cabbage and vegetables.
HEAT OIL
STEP 1
On your cooking system or Sidekick. Heat the oil to 350°F.
STEP 2
Once it's reached temperature, toast the buns using butter.
DREDGE CHICKEN
Step 1
Dredge the chicken in the flour. Shake off excess flour.
Step 2
Place in the wet egg mixture. Make sure they are fully coated with egg, but don't leave them in so long that the egg begins to break down the flour underneath it. Lightly tap the chicken on the edge of the bowl to remove the excess egg.
STEP 3
Then place it back in the flour mixture and cover completely with the mix, pressing down slightly getting as much flour to stick as possible. Lift it up and shake it off slightly so the excess falls away.
Step 4
With a Long Handed Skimmer, carefully place the chicken into the hot oil. It should take about 2-3 minutes to cook, take it to 165°F and remove it.
STEP 5
Set on a wire rack over paper towels and allow it to rest for a minute or two before building your sandwich.
Build Sandwich
Step 1
Add a layer of aioli to the top and bottom bun.
Step 2
Place the pickles on the bottom bun.
Step 3
Followed by your chicken.
STEP 3
Top with the slaw and bun.
