Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, spicy fried chicken sandwich | mcspicy. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Spicy Fried Chicken Sandwich
To get started with this particular recipe, we must first prepare a few ingredients. You can cook spicy fried chicken sandwich | mcspicy using 40 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Spicy Fried Chicken Sandwich | McSpicy:
- Get Marinade:
- Make ready 1 TBSP Cumin Seeds,
- Get 1 TBSP Fennel Seeds,
- Make ready 1 TBSP Coriander Seeds,
- Prepare 1/2 TBSP White Peppercorns,
- Make ready 2 Cloves,
- Get 1 Green Cardamon Pod,
- Take 2 Black Peppercorns,
- Make ready Cinnamon Stick, 1/2"
- Make ready 1 Star Anise,
- Make ready 1 Bay Leaf,
- Prepare Dried Red Chili, 3 Adjust To Preference
- Take 1 TSP Turmeric Powder,
- Prepare 1/2 TSP Garlic Powder,
- Make ready 1/2 TSP Ginger Powder,
- Make ready Pinch Dried Mushroom Powder,
- Get 1/2 TSP Sea Salt,
- Make ready 400 g Coconut Milk,
- Take 1 Egg,
- Get 2 Chicken Breast Boneless,
- Prepare Salad:
- Make ready Lettuce Finely Sliced, A Big Handful
- Make ready 2 TBSP Kewpie Mayo,
- Make ready 1 TBSP Kecap Manis,
- Take Fresh Lemon Zest, 1/2 Lemon
- Take Fresh Lemon Juice, 1/2 Lemon
- Get Chili Mix:
- Take 2 TBSP Kashmiri Chili Powder,
- Take 2 TSP Smoked Paprika,
- Make ready 1/2 TSP Garlic Powder,
- Get 1 TSP Sea Salt,
- Make ready 1 TBSP Palm Sugar,
- Take Sandwich:
- Get Canola / Grapeseed / Peanut / Vegetable Oil, For Frying
- Get All Purpose Unbleached Flour, For Dredging
- Make ready Rice Flour, For Dredging
- Take Pinch Sea Salt,
- Prepare Pinch White Pepper,
- Make ready 8 Slices Homemade Shokupan,
- Make ready Homemade Pickled Onions, For Garnishing
Instructions to make Spicy Fried Chicken Sandwich | McSpicy:
- You can check out my previous recipe on pickling onions or visit: https://www.fatdough.sg/post/pickle for the recipe. You can also use store-bought.
- You can check out my previous recipe on shokupan or visit: https://www.fatdough.sg/post/shokupan for the recipe. You can also use any type of soft sandwich bread.
- Prepare the marinade. - - In a skillet over medium heat, add cumin, fennel, coriander, white pepper, cloves, cardamom, black pepper, cinnamon, star anise, bay leaf and chili. - - Toss and toast until aromatic. - - Remove from heat and transfer into a spice grinder.
- Blitz until powder forms. - - Transfer into a shallow bowl. - - Add in turmeric, garlic, ginger, mushroom and salt. - - Mix to combine well. - - In another bowl, add coconut milk and egg.
- Lightly whisk to combine well. - - Remove and keep the chicken skin. - - Butterfly the chicken breast into halves. - - Coat the chicken into the spice blend and into the coconut milk mixture.
- Make sure the chicken is coated well and fully submerged.* - - Cover with cling film and set aside to marinade chilled in the fridge until ready to use.
- Prepare the salad. - - In a bowl, mix everything together. - - Toss to combine well. - - Set aside chilled in the fridge until ready to use.
- Prepare the chili mix. - - It is best to prepare this beforehand. - - In a bowl, add all the ingredients. - - Mix to combine well. - - Set aside until ready to use.
- Prepare the sandwich. - - In a dutch oven over medium heat, add about 3 inches of oil. - - If you insert a wooden chopstick into the oil and bubbles start to form around the chopstick, the oil is ready for frying.
- In a shallow bowl, add all purpose flour, rice flour, salt and pepper. - - Mix to combine well. - - The ratio of ap flour to rice flour is 1:1.
- Gently drop the chicken skin into the oil. - - Fried until golden brown. - - Remove from heat. You can eat or discard. - - If you have schmaltz (rendered chicken fat) on hand, skip the above steps. Add 1 TBSP of schmaltz into the oil and mix to combine well.
- Dredge the chicken into the flour mixture and back into the coconut marinade. - - Return the chicken into the flour mixture again. - - Press lightly with your 2 palms to adhere to the coating.
- Gently drop into the oil away from you. - - Deep fried until golden brown on both sides. - - Remove from heat and set aside on a wire cooling rack.
- Once all the chicken had done frying, remove all the oil and pour just 120g of the hot oil into the chili mixture. - - Be extremely careful when doing this.
- Give it a stir to combine well. - - Drizzle the hot oil mixture over the fried chicken, on both sides. - - The oil has to be hot or the chicken will become soggy. - - In the same dutch oven, toast just 1 side of the sandwich bread.
- Assemble the sandwich. - - Place sandwich onto a serving plate toasted side down. - - Spread the salad onto the bread. - - Place the fried chicken over the salad.
- Drizzle some of that hot oil 1 more time. - - Lay some pickled onions onto the chicken. - - Drizzle some of the pickling juice over the top.
- Place another sandwich bread over the top, toasted side up. - - Repeat the steps for the remaining sandwiches. - - Serve immediately.
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