Far East Fried Chicken Sandwich

Début de l'été 2016
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food and drink

BY: Christopher St. Onge

Don’t sweat the long list of ingredients here. Some are listed twice in order to make the recipe easier to follow. I love to pile this one high and use two chicken thighs per substantial sandwich, but you can easily spread this out amongst 8 if you like—one thigh per sandwich.

SLAW GARNISH
1 tbsp (15 mL) finely grated ginger
3 tbsp (45 mL) rice vinegar
2 tsp (10 mL) sugar
½ cup (125 mL) Kewpie mayonnaise or Miracle Whip
½ tsp (2 mL) roasted sesame oil
Salt and freshly ground pepper
3 cups (750 mL) finely shredded green cabbage
2 green onions, chopped
½ cup (125 mL) julienned carrot
¼ cup (60 mL) julienned daikon or other large radish
½ cup (125 mL) julienned Asian pear

HOT SAUCE
¼ cup (60 mL) gochujang
3 tbsp (45 mL) honey
1 tbsp (15 mL) roasted sesame oil
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) Japanese soy sauce

FRIED CHICKEN
2 tbsp (30 mL) Japanese soy sauce
1 tbsp (15 mL) lemon juice
1 clove garlic, finely grated
8 boneless, skin-on chicken thighs
Salt and freshly ground pepper
½ cup (125 mL) cake & pastry flour
½ cup (125 mL) cornstarch
Peanut or canola oil for frying
4 slices lightly toasted brioche or challah, 1 inch (2.5 cm) thick

1 For the garnish, combine ginger, vinegar and sugar in a small bowl; whisk to dissolve sugar. Whisk in mayonnaise and sesame oil; season with salt and pepper. In a separate large bowl, combine cabbage, onions, carrot, daikon and pear; set both the dressing and slaw aside.

2 To make the hot sauce, whisk together all ingredients in a bowl and set aside.

3 To prepare the fried chicken, combine the soy, lemon juice and garlic in a large bowl. Add the chicken, season with salt and pepper, and toss to coat. Combine flour and cornstarch on a large plate or shallow bowl, and once again season with salt and pepper.

4 Pour oil into a large pot to a depth of 2 inches (5 cm). Bring to 375°F (190°C). Fully coat chicken thighs in flour mixture, pressing to adhere. Fry in batches of 4 for 6 minutes or until golden and juices run clear. Remove with a slotted spoon to a paper-towel-lined plate to drain.

5 To assemble, toss slaw with dressing and season if necessary. Brush toast slices on one side with hot sauce. Top each with 2 chicken thighs and divide slaw amongst sandwiches. Serve with extra hot sauce on the side.

Makes 4 sandwiches

What to Serve

LCBO#:402545
$2.50