Recipe courtesy of Neal Fraser

Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw

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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 4 servings
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Two 3-pound whole chickens

Kosher salt

2 ounces heavy cream

2 cloves black garlic

1 egg white

Soy sauce

Yuzu kosho

Canola oil, for frying

4 cups milk

5 eggs

4 cups all-purpose flour seasoned with salt, pepper and lime zest

12 ounces panko, pulsed in food processor


2 ounces Sriracha

1 ounce fish sauce

1 ounce ginger, peeled

1 ounce gochujang

1 ounce sesame oil

1 ounce rice vinegar

1 ounce yuzu kosho

1 ounce yuzu

1 clove garlic, blanched and shocked

6 ounces canola oil


2 carrots, julienned

1 head napa cabbage, julienned

1 bunch scallions, thinly sliced

1 ounce peanuts, toasted and roughly chopped

1 ounce fish sauce

1 ounce ginger, grated

1 ounce soy sauce

1 ounce rice wine vinegar

1 ounce fresh yuzu juice

1 ounce yuzu kosho


4 Yukon gold potatoes

Kosher salt


2 Fresno chiles, sliced

1 bunch cilantro leaves

1 green papaya, sliced

1 ounce toasted sesame oil

4 sesame seed buns


Special equipment:
  1. For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
  2. Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
  3. Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
  4. Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
  5. For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
  6. For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
  7. For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
  8. Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.