1Start by brining the chicken fillets. Remove the tenders, cut the breast in the middle, and then cut into fillets.
2Start by brining the chicken fillets. Remove the tenders, cut the breast in the middle, and then cut into fillets.
3Start by brining the chicken fillets. Remove the tenders, cut the breast in the middle, and then cut into fillets.
4Even out the chicken shapes by pounding the chicken from its thickest part.
5Even out the chicken shapes by pounding the chicken from its thickest part.
6Even out the chicken shapes by pounding the chicken from its thickest part.
7Season the chicken with hot sauce, salt, and freshly ground black pepper, then mix well to coat all fillets.
8Season the chicken with hot sauce, salt, and freshly ground black pepper, then mix well to coat all fillets.
9Season the chicken with hot sauce, salt, and freshly ground black pepper, then mix well to coat all fillets.
10Cover the chicken and leave it to brine in the fridge for a few hours.
11Cover the chicken and leave it to brine in the fridge for a few hours.
12Cover the chicken and leave it to brine in the fridge for a few hours.
13For the dredge, season plain flour with freshly ground black pepper, garlic powder, white pepper, smoked paprika, cayenne pepper, salt, and dried oregano powder. Mix well and set aside.
14For the dredge, season plain flour with freshly ground black pepper, garlic powder, white pepper, smoked paprika, cayenne pepper, salt, and dried oregano powder. Mix well and set aside.
15For the dredge, season plain flour with freshly ground black pepper, garlic powder, white pepper, smoked paprika, cayenne pepper, salt, and dried oregano powder. Mix well and set aside.
16To make the spicy sauce, slice and deseed red chilies, mince garlic, and chop half an onion.
17To make the spicy sauce, slice and deseed red chilies, mince garlic, and chop half an onion.
18To make the spicy sauce, slice and deseed red chilies, mince garlic, and chop half an onion.
19Place the chopped vegetables on a baking tray, drizzle with oil, and mix to coat.
20Place the chopped vegetables on a baking tray, drizzle with oil, and mix to coat.
21Place the chopped vegetables on a baking tray, drizzle with oil, and mix to coat.
22Roast the vegetables in a preheated oven until they are nice and charred.
23Roast the vegetables in a preheated oven until they are nice and charred.
24Roast the vegetables in a preheated oven until they are nice and charred.
25Once charred, blend the vegetables with pickle juice until nice and smooth. Set aside.
26Once charred, blend the vegetables with pickle juice until nice and smooth. Set aside.
27Once charred, blend the vegetables with pickle juice until nice and smooth. Set aside.
28To prepare the glaze, melt butter over medium heat, add flour, and cook for about 2 minutes to create a roux.
29To prepare the glaze, melt butter over medium heat, add flour, and cook for about 2 minutes to create a roux.
30To prepare the glaze, melt butter over medium heat, add flour, and cook for about 2 minutes to create a roux.
31Slowly mix in chicken stock, then combine with the chili paste.
32Slowly mix in chicken stock, then combine with the chili paste.
33Slowly mix in chicken stock, then combine with the chili paste.
34Add cayenne pepper (optional for more heat), a touch of black pepper, a light touch of MSG (optional), and salt. Mix well.
35Add cayenne pepper (optional for more heat), a touch of black pepper, a light touch of MSG (optional), and salt. Mix well.
36Add cayenne pepper (optional for more heat), a touch of black pepper, a light touch of MSG (optional), and salt. Mix well.
37Cook the sauce on low heat for a few minutes and bring it to a simmer. Turn off the heat once it simmers.
38Cook the sauce on low heat for a few minutes and bring it to a simmer. Turn off the heat once it simmers.
39Cook the sauce on low heat for a few minutes and bring it to a simmer. Turn off the heat once it simmers.
40Heat a neutral oil to around 160°C for frying the chicken. Maintain the temperature at 160°C.
41Heat a neutral oil to around 160°C for frying the chicken. Maintain the temperature at 160°C.
42Heat a neutral oil to around 160°C for frying the chicken. Maintain the temperature at 160°C.
43To coat the chicken, first dip a chicken fillet into the seasoned flour, ensuring it's properly coated.
44To coat the chicken, first dip a chicken fillet into the seasoned flour, ensuring it's properly coated.
45To coat the chicken, first dip a chicken fillet into the seasoned flour, ensuring it's properly coated.
46Shake off the excess flour and dip the chicken into cold water for a few seconds until the flour is wet.
47Shake off the excess flour and dip the chicken into cold water for a few seconds until the flour is wet.
48Shake off the excess flour and dip the chicken into cold water for a few seconds until the flour is wet.
49Carefully remove the chicken from the water and place it back into the seasoned flour, mixing well to coat.
50Carefully remove the chicken from the water and place it back into the seasoned flour, mixing well to coat.
51Carefully remove the chicken from the water and place it back into the seasoned flour, mixing well to coat.
52Shake off the excess flour and carefully place the coated chicken into the hot oil.
53Shake off the excess flour and carefully place the coated chicken into the hot oil.
54Shake off the excess flour and carefully place the coated chicken into the hot oil.
55Cook for around 7 to 8 minutes until the internal temperature reaches 75°C and the exterior is crispy and brown.
56Cook for around 7 to 8 minutes until the internal temperature reaches 75°C and the exterior is crispy and brown.
57Cook for around 7 to 8 minutes until the internal temperature reaches 75°C and the exterior is crispy and brown.
58Remove the cooked chicken, drain off excess oil, and place on a rack.
59Remove the cooked chicken, drain off excess oil, and place on a rack.
60Remove the cooked chicken, drain off excess oil, and place on a rack.
61Assemble the sandwich: grab a toasted bun, spread a generous amount of garlic mayonnaise, add lettuce and a few slices of pickles.
62Assemble the sandwich: grab a toasted bun, spread a generous amount of garlic mayonnaise, add lettuce and a few slices of pickles.
63Assemble the sandwich: grab a toasted bun, spread a generous amount of garlic mayonnaise, add lettuce and a few slices of pickles.
64Dip the cooked chicken in the spicy sauce and place it on the bun.
65Dip the cooked chicken in the spicy sauce and place it on the bun.
66Dip the cooked chicken in the spicy sauce and place it on the bun.
67Add a slice of American cheese and a few more pickles.
68Add a slice of American cheese and a few more pickles.
69Add a slice of American cheese and a few more pickles.
70Finally, top the bun with more garlic mayonnaise.
71Finally, top the bun with more garlic mayonnaise.
72Finally, top the bun with more garlic mayonnaise.
Ingredients
1 large chicken fillets
1 large chicken fillets
1 large chicken fillets
hot sauce
hot sauce
hot sauce
salt
salt
salt
freshly grounded black pepper
freshly grounded black pepper
freshly grounded black pepper
plain flour
plain flour
plain flour
garlic powder
garlic powder
garlic powder
white pepper
white pepper
white pepper
smoked paprika
smoked paprika
smoked paprika
cayenne pepper
cayenne pepper
cayenne pepper
dried oregano powder
dried oregano powder
dried oregano powder
red chilies, sliced and deseeded
red chilies, sliced and deseeded
red chilies, sliced and deseeded
garlic
garlic
garlic
0.5 onion
0.5 onion
0.5 onion
oil
oil
oil
pickle juice
pickle juice
pickle juice
butter
butter
butter
chicken stock
chicken stock
chicken stock
MSG
MSG
MSG
cold water
cold water
cold water
mayonnaise
mayonnaise
mayonnaise
pickles
pickles
pickles
lettuce
lettuce
lettuce
toasted bun
toasted bun
toasted bun
garlic mayonnaise
garlic mayonnaise
garlic mayonnaise
American cheese
American cheese
American cheese
Equipment
blenderbaking trayrackmeasuring spoonschef knife
Tips
Pound the chicken from its thickest part to ensure even cooking.
Brine the chicken in the fridge for a few hours for more flavor.
You can use mild or extra hot chilies for the spicy sauce based on preference.
Double coat the chicken by dipping it in water and then back into the flour again for extra crispiness.
Maintain the oil temperature at around 160°C for frying.
Do not overcrowd the frying pan; fry a small batch at a time.
If the coating comes out soggy, it's mainly because the oil wasn't hot enough; you can refry the chicken in that situation.