Ingredients: Marinade
1 (3-ounce) piece ginger, unpeeled, cut into 1/2-inch pieces
4 garlic cloves, peeled
1 cup water
½ cup light soy sauce
3 tablespoons packed light brown sugar
1 tablespoon toasted sesame oil
4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
Ingredients: Coating
1 1/4 cups all-purpose flour, plus extra for dredging
½ cup cornstarch
1 ½ teaspoons baking powder
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons mixed white & black pepper
1 teaspoon salt
1 teaspoon five-spice powder
4 egg whites
Ingredients: Lemon Aioli
½ cup kewpie mayonnaise
Zest and juice of 1 lemon
1 tablespoon honey
1 teaspoon garlic puree
Pinch of white pepper
Ingredients: For assembly
4 butter-toasted hamburger buns
2 cups shredded iceberg lettuce
Pickled cucumbers
Directions
Marinate the Chicken
In a food processor, finely chop the ginger and garlic (about 15 seconds). In a large bowl, whisk together water, soy sauce, brown sugar, and sesame oil. Add the chicken, ensuring it’s fully submerged. Cover and refrigerate for 1 to 3 hours.
Prepare the Coating
First Dredge: Place 1 cup of plain flour in a bowl.
Egg Wash: Lightly whisk the egg whites in a separate bowl.
Seasoned Flour: In a third bowl, combine the remaining flour, cornstarch, baking powder, onion powder, garlic powder, pepper, salt, and five-spice powder. Stir in 3 tablespoons of the marinade with your fingertips to create extra-crispy bits.
Coat the Chicken
Remove each chicken piece from the marinade, allowing excess to drip off. Dredge in the plain flour, dip in egg whites, and then coat thoroughly in the seasoned flour mixture. Place on a parchment-lined baking sheet. Cover and refrigerate for 30 to 60 minutes.
Fry the Chicken
Heat oil in a large pot (2–3 inches deep) to 350°F. Fry the chicken for 8–12 minutes, flipping halfway, until golden brown and the internal temperature reaches 175°F (80°C). Let it rest at room temperature for 10–30 minutes before a quick second fry at 375°F for 1–2 minutes to boost the crispiness.
Assemble the Sandwich
Spread lemon aioli over the toasted bottom buns. Top with shredded lettuce, a crispy chicken thigh, a generous drizzle of Hawaiian Pineapple Sauce, and pickled cucumbers. Cap with the top bun and serve immediately.
Hawaiian Pineapple Sauce Recipe
Ingredients:
2 tablespoons rice wine vinegar
1 cup crushed pineapple
½ teaspoon salt
3 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon tomato ketchup
1 teaspoon tomato paste
½ cup chicken stock
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon sesame oil
Directions
In a small pan, combine vinegar, pineapple, salt, soy sauce, sugar, ketchup, tomato paste, and chicken stock. Bring to a boil, then reduce the heat and simmer for 2 minutes. Stir in the cornstarch slurry to thicken the sauce, then finish with sesame oil. Remove from heat.
Yorumlar