‘Kfc’ Sandwich

• MISO MAYO
• 2 ounces rice vinegar
• 2 ounces white miso
• 2 egg yolks
• 1 cup vegetable oil
• KFC SAUCE
• 2 ounces light soy sauce
• 2 ounces miso
• 2 ounces hoisin sauce
• 1 ounce sesame oil
• FOR THE CHICKEN
• 1 cup buttermilk
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon seasoning salt
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 8 chicken thighs (boneless, skinless)
• 4 cups all-purpose flour

1. FOR THE MAYO:
2. Place vinegar, miso and egg yolks in a blender and mix to combine.
3. With the motor running, slowly drizzle in the oil a thin stream to emulsify.
4. Transfer mayo into a container and refrigerate until ready to use.
5. FOR THE KFC SAUCE:
6. Combine all the ingredients in a small bowl and mix until uniform.
7. Transfer into a container and refrigerate until ready to use.
8. FOR THE SANDWICH:
9. In a large bowl, combine the buttermilk and spices.
10. Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours.
11. Preheat a fryer filled with oil to 350°F.
12. Season the flour with salt and combine.
13. Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes.
14. Once, golden brown, remove from the oil and allow to cool on a wire rack.
15. Raise fryer temperature to 375F.
16. Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray.
17. Spread the miso mayo on the top and bottoms of a potato roll.
18. Glaze the chicken thighs in the 'KFC' sauce. Place a thigh on each roll.
19. Add and remaining sauce over the thighs.
20. Serve with shaved lettuce or cabbage and fresh cucumber.

mayo, rice vinegar, white miso, egg yolks, vegetable oil, soy sauce, miso, hoisin sauce, sesame oil, chicken, buttermilk, garlic, onion powder, salt, cayenne pepper, black pepper, chicken, allpurpose

Taken from www.food.com/recipe/kfc-sandwich-535479 (may not work)