Serves 1
Directions
- 1Start by brining the chicken fillets. Remove the tenders, cut the breast in the middle, and then cut into fillets.
- 2Even out the chicken shapes by pounding the chicken from its thickest part.
- 3Season the chicken with hot sauce, salt, and freshly ground black pepper, then mix well to coat all fillets.
- 4Cover the chicken and leave it to brine in the fridge for a few hours.
- 5For 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.
- 6To make the spicy sauce, slice and deseed red chilies, mince garlic, and chop half an onion.
- 7Place the chopped vegetables on a baking tray, drizzle with oil, and mix to coat.
- 8Roast the vegetables in a preheated oven until they are nice and charred.
- 9Once charred, blend the vegetables with pickle juice until nice and smooth. Set aside.
- 10To prepare the glaze, melt butter over medium heat, add flour, and cook for about 2 minutes to create a roux.
- 11Slowly mix in chicken stock, then combine with the chili paste.
- 12Add cayenne pepper (optional for more heat), a touch of black pepper, a light touch of MSG (optional), and salt. Mix well.
- 13Cook the sauce on low heat for a few minutes and bring it to a simmer. Turn off the heat once it simmers.
- 14Heat a neutral oil to around 160°C for frying the chicken. Maintain the temperature at 160°C.
- 15To coat the chicken, first dip a chicken fillet into the seasoned flour, ensuring it's properly coated.
- 16Shake off the excess flour and dip the chicken into cold water for a few seconds until the flour is wet.
- 17Carefully remove the chicken from the water and place it back into the seasoned flour, mixing well to coat.
- 18Shake off the excess flour and carefully place the coated chicken into the hot oil.
- 19Cook for around 7 to 8 minutes until the internal temperature reaches 75°C and the exterior is crispy and brown.
- 20Remove the cooked chicken, drain off excess oil, and place on a rack.
- 21Assemble the sandwich: grab a toasted bun, spread a generous amount of garlic mayonnaise, add lettuce and a few slices of pickles.
- 22Dip the cooked chicken in the spicy sauce and place it on the bun.
- 23Add a slice of American cheese and a few more pickles.
- 24Finally, top the bun with more garlic mayonnaise.
Ingredients
- 1 large chicken fillets
- hot sauce
- salt
- freshly grounded black pepper
- plain flour
- garlic powder
- white pepper
- smoked paprika
- cayenne pepper
- dried oregano powder
- red chilies, sliced and deseeded
- garlic
- 0.5 onion
- oil
- pickle juice
- butter
- chicken stock
- MSG
- cold water
- mayonnaise
- pickles
- lettuce
- toasted bun
- garlic mayonnaise
- 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.
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