The perfect alternative to a chicken sandwich, tap into the Korean chicken trend with this simple yet effective recipe, using our milk buns for added sweet buttery flavours.
6 skinless and boneless chicken thigh fillets, trimmed
30g Cornflour
60g Flour
1 large egg
120ml milk
2 litres vegetable oil, for frying
Process
For the sauces, whisk the mayonnaise and gochujang together in a small bowl, adding lime juice to taste. Whisk the soured cream and sriracha in another bowl, tasting and adding lime as needed. Cover both and chill until ready to build.
To make the slaw, add the carrot and cucumber to the cider vinegar and add the sugar, leave until ready to assemble.
Put the chicken fillets in between 2 pieces of clingfilm and bash to an even thickness (1cm) with a rolling pin. Sift the flours and 1 teaspoon of salt into a mixing bowl and mix well. In another bowl whisk the egg and milk together. Take one of the pieces of chicken and toss in the flour, making sure to cover all surfaces, then place into the egg, then back into the flour. . Toss to coat again then transfer to a baking tray lined with a sprinkle of the flour mixture (to soak up excess moisture). Repeat with the remaining pieces of chicken until all 6 are coated.
Heat about 5cm of vegetable oil in a big, deep frying pan.
Add half the chicken to the hot oil and cook for about 3-4 minutes before turning over and cooking for another 4 minutes until crisp and golden on both sides.
Drain the slaw of liquid. Spread the sriracha soured cream onto the toasted base of the milk buns; top with a handful of shredded iceberg lettuce. Place the cooked chicken on top then top with a mound of the drained spicy slaw. Spoon the gochujang mayonnaise over, then top with the bun lid.
