Miso-Masala Fried Chicken Sandwich
Crank up the volume on your third-culture sound system.
Equipment
- Box Grater
- Spoon
- Plastic Wrap
- Tongs or spider strainer
- Kitchen Thermometer
Ingredients
Marinade & Chicken
- 1 tablespoon lemon zest finely grated
- 4 tablespoon lemon juice
- 4 cloves garlic finely grated
- 5 tablespoon red or brown miso
- 1 tablespoon white wine vinegar
- 1 teaspoon smoked salt
- 2 tablespoon garam masala
- 2 teaspoon ground turmeric
- 10 pods green cardamom crushed
- 4 chicken thighs boneless, skinless
Coat & Fry Chicken
- 50 g all-purpose flour
- 75 g rice flour
- 75 g potato flour
- 2 tablespoon baking powder
- 1 tablespoon fennel seeds crushed
- 2 liters sunflower oil
Marie Rose
- 3 tablespoon Kewpie
- 3 tablespoon tomato ketchup
- ¾ teaspoon Worcestershire sauce
- 1 ½ teaspoon amchoor
- 2 teaspoon sweet paprika
To Assemble
- tangy chilli-mango sprinkle
- 1 loaf brioche bread or milk bread, thickly sliced and toasted
- ½ head iceberg lettuce shredded
Instructions
- 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.
- Make the Marie Rose: 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. 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 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.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- The chicken should reach a minimum internal temp of 165 degrees Fahrenheit
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/fried-chicken-sandwich
Nutrition
Calories: 734kcalCarbohydrates: 67gProtein: 32gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 115mgSodium: 2561mgPotassium: 722mgFiber: 8gSugar: 10gVitamin A: 1008IUVitamin C: 13mgCalcium: 515mgIron: 7mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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