Spicy Fried Chicken Sandwich
Ingredients
4 servings
Marinade:
1 TBSP Cumin Seeds,
1 TBSP Fennel Seeds,
1 TBSP Coriander Seeds,
1/2 TBSP White Peppercorns,
2 Cloves,
1 Green Cardamon Pod,
2 Black Peppercorns,
Cinnamon Stick, 1/2"
1 Star Anise,
1 Bay Leaf,
Dried Red Chili, 3 Adjust To Preference
1 TSP Turmeric Powder,
1/2 TSP Garlic Powder,
1/2 TSP Ginger Powder,
Pinch Dried Mushroom Powder,
1/2 TSP Sea Salt,
400 g Coconut Milk,
1 Egg,
2 Chicken Breast Boneless,
Salad:
Lettuce Finely Sliced, A Big Handful
2 TBSP Kewpie Mayo,
1 TBSP Kecap Manis,
Fresh Lemon Zest, 1/2 Lemon
Fresh Lemon Juice, 1/2 Lemon
Chili Mix:
2 TBSP Kashmiri Chili Powder,
2 TSP Smoked Paprika,
1/2 TSP Garlic Powder,
1 TSP Sea Salt,
1 TBSP Palm Sugar,
Sandwich:
Canola / Grapeseed / Peanut / Vegetable Oil, For Frying
All Purpose Unbleached Flour, For Dredging
Rice Flour, For Dredging
Pinch Sea Salt,
Pinch White Pepper,
8 Slices Homemade Shokupan,
Homemade Pickled Onions, For Garnishing
Steps
Prepare the marinade.
In a skillet over medium heat, add cumin, fennel, coriander, white pepper, cloves, cardamom, black pepper, cinnamon, star anise, bay leaf and chili.
Toss and toast until aromatic.
Remove from heat and transfer into a spice grinder.
Blitz until powder forms.
Transfer into a shallow bowl.
Add in turmeric, garlic, ginger, mushroom and salt.
Mix to combine well.
In another bowl, add coconut milk and egg.
Lightly whisk to combine well.
Remove and keep the chicken skin.
Butterfly the chicken breast into halves.
Coat the chicken into the spice blend and into the coconut milk mixture.
Make sure the chicken is coated well and fully submerged.*
Cover with cling film and set aside to marinade chilled in the fridge until ready to use.
Prepare the salad.
In a bowl, mix everything together.
Toss to combine well.
Set aside chilled in the fridge until ready to use.
Prepare the chili mix.
It is best to prepare this beforehand.
In a bowl, add all the ingredients.
Mix to combine well.
Set aside until ready to use.
Prepare the sandwich.
In a dutch oven over medium heat, add about 3 inches of oil.
*If you insert a wooden chopstick into the oil and bubbles start to form around the chopstick, the oil is ready for frying.*
In a shallow bowl, add all purpose flour, rice flour, salt and pepper.
Mix to combine well.
*The ratio of ap flour to rice flour is 1:1.*
Gently drop the chicken skin into the oil.
Fried until golden brown.
Remove from heat. You can eat or discard.
*If you have schmaltz (rendered chicken fat) on hand, skip the above steps. Add 1 TBSP of schmaltz into the oil and mix to combine well.*
Dredge the chicken into the flour mixture and back into the coconut marinade.
Return the chicken into the flour mixture again.
Press lightly with your 2 palms to adhere to the coating.
Gently drop into the oil away from you.
Deep fried until golden brown on both sides.
Remove from heat and set aside on a wire cooling rack.
Once all the chicken had done frying, remove all the oil and pour just 120g of the hot oil into the chili mixture.
*Be extremely careful when doing this.*
Give it a stir to combine well.
Drizzle the hot oil mixture over the fried chicken, on both sides.
*The oil has to be hot or the chicken will become soggy.*
In the same dutch oven, toast just 1 side of the sandwich bread.
Assemble the sandwich.
Place sandwich onto a serving plate toasted side down.
Spread the salad onto the bread.
Place the fried chicken over the salad.
Drizzle some of that hot oil 1 more time.
Lay some pickled onions onto the chicken.
Drizzle some of the pickling juice over the top.
Place another sandwich bread over the top, toasted side up.
Repeat the steps for the remaining sandwiches.
Serve immediately.
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Ingredients
4 servings
Marinade:
1 TBSP Cumin Seeds,
1 TBSP Fennel Seeds,
1 TBSP Coriander Seeds,
1/2 TBSP White Peppercorns,
2 Cloves,
1 Green Cardamon Pod,
2 Black Peppercorns,
Cinnamon Stick, 1/2"
1 Star Anise,
1 Bay Leaf,
Dried Red Chili, 3 Adjust To Preference
1 TSP Turmeric Powder,
1/2 TSP Garlic Powder,
1/2 TSP Ginger Powder,
Pinch Dried Mushroom Powder,
1/2 TSP Sea Salt,
400 g Coconut Milk,
1 Egg,
2 Chicken Breast Boneless,
Salad:
Lettuce Finely Sliced, A Big Handful
2 TBSP Kewpie Mayo,
1 TBSP Kecap Manis,
Fresh Lemon Zest, 1/2 Lemon
Fresh Lemon Juice, 1/2 Lemon
Chili Mix:
2 TBSP Kashmiri Chili Powder,
2 TSP Smoked Paprika,
1/2 TSP Garlic Powder,
1 TSP Sea Salt,
1 TBSP Palm Sugar,
Sandwich:
Canola / Grapeseed / Peanut / Vegetable Oil, For Frying
All Purpose Unbleached Flour, For Dredging
Rice Flour, For Dredging
Pinch Sea Salt,
Pinch White Pepper,
8 Slices Homemade Shokupan,
Homemade Pickled Onions, For Garnishing
Steps
Prepare the marinade.
In a skillet over medium heat, add cumin, fennel, coriander, white pepper, cloves, cardamom, black pepper, cinnamon, star anise, bay leaf and chili.
Toss and toast until aromatic.
Remove from heat and transfer into a spice grinder.
Blitz until powder forms.
Transfer into a shallow bowl.
Add in turmeric, garlic, ginger, mushroom and salt.
Mix to combine well.
In another bowl, add coconut milk and egg.
Lightly whisk to combine well.
Remove and keep the chicken skin.
Butterfly the chicken breast into halves.
Coat the chicken into the spice blend and into the coconut milk mixture.
Make sure the chicken is coated well and fully submerged.*
Cover with cling film and set aside to marinade chilled in the fridge until ready to use.
Prepare the salad.
In a bowl, mix everything together.
Toss to combine well.
Set aside chilled in the fridge until ready to use.
Prepare the chili mix.
It is best to prepare this beforehand.
In a bowl, add all the ingredients.
Mix to combine well.
Set aside until ready to use.
Prepare the sandwich.
In a dutch oven over medium heat, add about 3 inches of oil.
*If you insert a wooden chopstick into the oil and bubbles start to form around the chopstick, the oil is ready for frying.*
In a shallow bowl, add all purpose flour, rice flour, salt and pepper.
Mix to combine well.
*The ratio of ap flour to rice flour is 1:1.*
Gently drop the chicken skin into the oil.
Fried until golden brown.
Remove from heat. You can eat or discard.
*If you have schmaltz (rendered chicken fat) on hand, skip the above steps. Add 1 TBSP of schmaltz into the oil and mix to combine well.*
Dredge the chicken into the flour mixture and back into the coconut marinade.
Return the chicken into the flour mixture again.
Press lightly with your 2 palms to adhere to the coating.
Gently drop into the oil away from you.
Deep fried until golden brown on both sides.
Remove from heat and set aside on a wire cooling rack.
Once all the chicken had done frying, remove all the oil and pour just 120g of the hot oil into the chili mixture.
*Be extremely careful when doing this.*
Give it a stir to combine well.
Drizzle the hot oil mixture over the fried chicken, on both sides.
*The oil has to be hot or the chicken will become soggy.*
In the same dutch oven, toast just 1 side of the sandwich bread.
Assemble the sandwich.
Place sandwich onto a serving plate toasted side down.
Spread the salad onto the bread.
Place the fried chicken over the salad.
Drizzle some of that hot oil 1 more time.
Lay some pickled onions onto the chicken.
Drizzle some of the pickling juice over the top.
Place another sandwich bread over the top, toasted side up.
Repeat the steps for the remaining sandwiches.
Serve immediately.
MSS Organic Farms:
Please visit our website
http://www.organicjaggery.shop
Please visit our recipe channel
https://www.facebook.com/vaagmeefoods
Please visit our insta page
https://www.instagram.com/vaagmeefoods/
Please join in our telegram
https://t.me/organicjaggery
hello@organicjaggery.shop
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