Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw
- Two 3-pound whole chickens
- Kosher salt
- 2 ounces heavy cream
- 2 cloves black garlic
- 1 egg white
- Soy sauce
- Yuzu kosho
- Canola oil, for frying
- 4 cups milk
- 5 eggs
- 4 cups all-purpose flour seasoned with salt, pepper and lime zest
- 12 ounces panko, pulsed in food processor
- 2 ounces Sriracha
- 1 ounce fish sauce
- 1 ounce ginger, peeled
- 1 ounce gochujang
- 1 ounce sesame oil
- 1 ounce rice vinegar
- 1 ounce yuzu kosho
- 1 ounce yuzu
- 1 clove garlic, blanched and shocked
- 6 ounces canola oil
- 2 carrots, julienned
- 1 head napa cabbage, julienned
- 1 bunch scallions, thinly sliced
- 1 ounce peanuts, toasted and roughly chopped
- 1 ounce fish sauce
- 1 ounce ginger, grated
- 1 ounce soy sauce
- 1 ounce rice wine vinegar
- 1 ounce fresh yuzu juice
- 1 ounce yuzu kosho
- 4 Yukon gold potatoes
- Kosher salt
- 2 Fresno chiles, sliced
- 1 bunch cilantro leaves
- 1 green papaya, sliced
- 1 ounce toasted sesame oil
- 4 sesame seed buns
- For the chicken: Break down the chickens, removing all bones.
- Remove the tenders.
- Pound the breasts and thighs separately.
- Sprinkle all of the chicken pieces with salt.
- Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth.
- Using this mixture, glue the thigh and breast together like a sandwich.
- Cook the chicken for 30 minutes.
- Cool the chicken in the refrigerator.
- Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko.
- Deep fry until golden brown and warm on the inside.
- Keep the oil hot for later use.
- For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender.
- Blend while slowly adding the canola oil until thick.
- Transfer to a squirt bottle.
- For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts.
- Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
- For the chips: Peel and cut the potatoes using a mandoline into gaufrettes.
- Soak in cold water.
- Fry the potatoes golden brown, and then season with kosher salt.
- Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.
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Taken from www.foodnetwork.com/recipes/fried-chicken-sandwich-with-sriracha-aioli-and-asian-slaw.html (may not work)