Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw

  3.2 – 4 reviews  • Poultry
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr 15 min
Yield: 4 servings

Ingredients

  1. Two 3-pound whole chickens
  2. Kosher salt
  3. 2 ounces heavy cream
  4. 2 cloves black garlic
  5. 1 egg white
  6. Soy sauce
  7. Yuzu kosho
  8. Canola oil, for frying
  9. 4 cups milk
  10. 5 eggs
  11. 4 cups all-purpose flour seasoned with salt, pepper and lime zest
  12. 12 ounces panko, pulsed in food processor
  13. 2 ounces Sriracha
  14. 1 ounce fish sauce
  15. 1 ounce ginger, peeled
  16. 1 ounce gochujang
  17. 1 ounce sesame oil
  18. 1 ounce rice vinegar
  19. 1 ounce yuzu kosho
  20. 1 ounce yuzu
  21. 1 clove garlic, blanched and shocked
  22. 6 ounces canola oil
  23. 2 carrots, julienned
  24. 1 head napa cabbage, julienned
  25. 1 bunch scallions, thinly sliced
  26. 1 ounce peanuts, toasted and roughly chopped
  27. 1 ounce fish sauce
  28. 1 ounce ginger, grated
  29. 1 ounce soy sauce
  30. 1 ounce rice wine vinegar
  31. 1 ounce fresh yuzu juice
  32. 1 ounce yuzu kosho
  33. 4 Yukon gold potatoes
  34. Kosher salt
  35. 2 Fresno chiles, sliced
  36. 1 bunch cilantro leaves
  37. 1 green papaya, sliced
  38. 1 ounce toasted sesame oil
  39. 4 sesame seed buns

Instructions

  1. 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.
  2. 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.
  3. Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Reviews

Shawn Peterson
Oven baking as a substitute for sous vide?
Michael Smith
It tastes great, however I had to improvise a lot.
Mark Solis
I give this recipe a 4 star because I had to improvize on a couple of things. First, I did not prepare the chicken as stated…way too time consuming for me. I used thin cut breasts. Secondly, I live just north of Tucson, and looked in every store in my area, and could not find any sort of yuzu products. I could have ordered it on line, but I didn’t want to. So, I followed the aioli recipe but instead of the yuzu juice used a mix of lemon-orange-lime juice and just omitted the koshi. I then marinated the chicken in most of the aioli for about 2 hours and then deep fried per recipe. The remaining aioli, I mixed with a little mayo, spread on the roll and the sandwich was fantastic!!! So, 4 stars only for the frustration of spending the better part of a day trying to find these ingredients, but a really good recipe. I can see why it won.

Jessica Allen
Chef Fraser had this on the Menu at The Strand House in Manhattan Beach. When I saw that he was using the same recipe I knew Bobby was going down! Sorry Bob-O!

 

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