Sunday, July 6, 2014
Spicy Kimchi Slaw Fried Chicken Sandwich! Freedom!
We hope that you had a wonderful 4th of July! It never quite feels like summer until the 4th happens, so now that it is really summer we will fry, grill, live in bathing suits, have a tan, and be lazy (when not working lol). To end the weekend off properly we offer you a delicious fried chicken sandwich with a spicy kimchi slaw.
Ingredients: makes 4
8 chicken thigh fryers (no bones)
1 cup flour
4 brioche buns
1 cup shredded cabbage
1/3 cup shredded carrot
3 Tablespoons kimchi
2 Tablespoons +1 teaspoon siracha
1 Tablespoon kimchi liquid
¼ cup mayonnaise
2 teaspoons paprika
2 teaspoon salt
2 teaspoon pepper
½ teaspoon cayenne pepper
3 cups vegetable oil
Start by making your slaw so that you can let it chill in the refrigerator. Combine shredded cabbage, shredded carrot, mayonnaise, siracha, kimchi, and kimchi liquid in a bowl and then chill in the refrigerator.
To get the chicken ready fill a deep pot with the oil and heat on high heat, and bring to 300 degrees. Make sure that the oil doesn’t come higher than half way up the pot. While letting the oil heat prepare the chicken.
Season chicken with one teaspoon of salt, one teaspoon of pepper, and the paprika on both sides. In a bowl combine eggs, 2 Tablespoons water, and one teaspoon siracha. On a plate combine flour and cayenne pepper.
Create a station from left to right that goes chicken, egg, flour, and then plate. You are going to dip your chicken one piece at a time in the egg, let extra egg drip off, and then cover completely in flour, lastly place on plate. Complete with all 8 pieces.
When oil is at the proper temperature drop your chicken in the oil with tongs, you can lower the heat to medium high, and make sure the chicken is completely submerged in oil. Let cook for 6 minutes.
When done lay chicken on plate with paper towel, and check one of the pieces.
To assemble simply cut bun in half, lay a healthy helping of slaw, and then two pieces of fried chicken on top!
Voila! Happy Summer!