Recipe courtesy of Sol Ave. Kitchen

Double Fried Chicken Sandwich

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  • Level: Advanced
  • Total: 11 hr 10 min (includes overnight chilling)
  • Active: 50 min
  • Yield: 6 servings
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Ingredients

Par-Fried Chicken Thighs:

Lime Aioli:

Cucumber Pickles:

Ssamjang:

Directions

Special equipment:
a deep-fry thermometer
  1. In a 4-inch-deep skillet or pot, add oil to fill by at least half and preheat to 350 degrees F.
  2. Drop Par-Fried Chicken Thighs into oil (2 to 3 at a time, or as many as will fit without crowding). Fry until internal temperature reaches 165 degrees F, about 5 minutes. Open potato buns and layer bottoms with Lime Aioli, kimchi, double-fried chicken, Pickles, Ssamjang, cilantro and bun tops. Enjoy! 

Par-Fried Chicken Thighs:

  1. In a bowl, whisk together egg, hot sauce, buttermilk, 3/4 cup flour and the pinches of salt and pepper. Add chicken thighs and refrigerate to marinate for at least 2 hours or up to twenty-four hours.
  2. In a 4-inch-deep skillet or pot, add oil to fill by at least half and preheat to 300 degrees F.
  3. In a bowl, whisk together baking powder, smoked paprika, white pepper, cayenne pepper, garlic powder, onion powder, remaining 4 cups flour, 3 tablespoons salt and tablespoon black pepper. Dredge chicken thighs in seasoned flour mix until well coated. Shake off excess flour and fry until light golden brown, about 4 minutes. Remove from oil and place on a cooling rack to cool and store.

Lime Aioli:

Yield: 3 cups
  1. Combine mayonnaise, granulated sugar, salt, white pepper, garlic and lime zest and juice in a blender. Use a spatula to scrape sides and continue to blend until fully mixed together. Refrigerate until needed.

Cucumber Pickles:

Yield: 4 cups
  1. In a small bowl, toss cucumbers and onion with salt. Refrigerate 1 hour, then drain excess liquid. Meanwhile, in a small saucepot, add vinegar, granulated sugar, peppercorns, bay leaf and 1/2 cup water and place on medium heat. Bring to a boil to dissolve sugar, then remove from heat. Allow to cool, then add to salted cucumbers and onions. Let sit overnight in fridge to pickle.

Ssamjang:

Yield: 1 1/2 cups
  1. In a small bowl, combine gochujang, sesame seeds, sesame oil, ginger, honey and garlic until fully incorporated.

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