Miso-Masala Fried Chicken Sandwich from Mother Tongue

"If, as I think of it, flavours are musical notes and flavour combinations musical chords, then this Japanese-Indian fried chicken sando is a Glastonbury megamix serotonin rush in every bite."

- Gurdeep Loyal

When Kat really wants something, she will fuckin' let you know. I heard about a Miso-Masala Fried Chicken Sandwich from Mother Tongue for a week before moving it straight to the top of the recipe queue. Once John saw the chicken and heard Japanese mayo, he took over.

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• Miso-Masala Fried Chicken Sandwich

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Mother Tongue

This miso-masala fried chicken sandwich comes from Mother Tongue: Flavours of a Second Generation by Gurdeep Loyal.

Masala-fying the marinade with miso gives the chicken a savoury umami depth that loudly intenisifies every other flavour in the mix. The rice flour and potato flour coating fries to a craggy crunch. The chilli-mango sprinkle brings salty tang. There's cooling bite from shredded Iceberg. And the sweet-pepperiness of paprika adds a hint of warmth through the Marie Rose. This isn't an orchestra of taste, it's a full-on third-culture sound system, turned up to eleven.

How to Make a Miso-Masala Fried Chicken Sandwich

Ingredients

• chicken - 4 boneless, skinless chicken thighs are a must
• lemon - use all the parts of 1 large lemon
• garlic
• miso - this crispy chicken sandwich calls for red or brown miso. Different colors have different flavors
• vinegar - white wine vinegar, please
• salt - smoked salt is recommended, but you can get creative if you like
• garam masala - an amazing spice blend with many uses
• turmeric - ground turmeric
• cardamom - get ready to crush the pods and extract those seeds
• flour - a combination of all-purpose flour, rice flour, and potato flour are recommended
• baking powder
• fennel
• oil - sunflower oil is recommended but not required. You do you
• mayo - Kewpie is a unique Japanese mayo that's worth locating in the grocery aisle
• ketchup
• Worcestershire
• amchoor - also known as mango powder, not as easy to source as some other spices. Try online, if you don't find it locally
• paprika - regular, sweet paprika is recommended, not smoked
• tangy chilli mango sprinkle - this is a blend of spices inspired by Taiwanese chicken joints
• bread - brioche or milk bread makes for a perfectly-sized sando
• lettuce - shredded Iceberg lettuce

Equipment

• prep bowls
• box grater
• spoon
• measuring spoons
• molcajete
• butcher block
• Santoku knife
• plastic wrap
• spoonula
• kitchen scale
• wok
• tongs or spider strainer
• wire rack
• baking sheet
• thermometer
• toaster (optional)

Make the Marinade

Wash your hands with soap and water. Use a box grater or cheese grater to zest the lemon into a large bowl. Slice the lemon and squeeze the juice into the bowl. Grate the garlic.

Use measuring spoons to add the miso, vinegar, and smoked salt. Mix it with a spoon until the salt dissolves. Add the garam masala and turmeric. Use a molcajete to crush the cardamom pods. Add the seeds to the marinade and mix well.

Prep the Chicken

Remove the chicken thighs from the package and transfer them to a cutting board.

Use a knife to slash the chicken in its most fleshy parts.

Place the chicken in the marinade to coat it. Rub the marinade into all the crevices. Cover the bowl with plastic wrap and refrigerate for 4 hours.

Make the Chilli-Mango Sprinkle

While you're waiting, make the chilli-mango sprinkle, if you'd like some additional flavor and heat. It's a combination of chilli powder, cumin, coriander, salt, sugar, amchoor, white pepper, onion powder, and MSG.

Don't dig spicy? Skip the sprinkle & go straight to Marie Rose sauce. You'll wanna dip your fries in it, too.

Make the Marie Rose Sauce

Use measuring spoons to add the mayo, ketchup, Worcestershire sauce, amchoor, and paprika to a small bowl. Use a spoon or spatula to combine. Set it aside.

Prep the Flour Coating

Use a kitchen scale to weigh the flours in a bowl. Add the baking powder and crushed fennel seeds. Whisk to combine.

Heat the Oil

Pour the oil into a wok or deep pan. Heat the oil over medium-high heat to 330 degrees Fahrenheit.

Coat the Chicken

Wash your hands. Remove the chicken bowl from the fridge. Lift the chicken thighs out one at a time. Shake off any excess marinade.

Place the chicken in the bowl with the flour mixture. Coat the chicken in the flour mixture. Let it sit for 1 minute. Flip the chicken over and dredge once more. Let it sit for 1 minute and flip to dredge one last time. Repeat until the chicken is completely powdery and dry. Wash your hands.

Deep-Fry the Chicken

Transfer 2 chicken thighs to the wok. Deep-fry the thighs for 5-6 minutes, until lightly browned. Follow your own instincts for your unique wild child.

Transfer to a wire rack over a baking sheet. Repeat with the remaining 2 pieces. Transfer the baking sheet to the oven.

Bake for 5-6 minutes, until golden, crisp, and cooked through. Use a kitchen thermometer to check the internal temperature of the chicken. Smother the chicken with the sprinkle as desired. Turn off the oven when finished.

Toast the Bread

Toast the bread as desired.

Assemble the Crispy Chicken Sandwich

To assemble the fried chicken sandwich from the bottom up: bottom brioche, fried chicken, shredded Iceberg lettuce, plenty of Marie Rose, then top brioche. Enjoy it with fries for a complete dining experience.

Come on, we're waiting for you.