Special equipment: mandoline
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.
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.
Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
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.
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.
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.
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.
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.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.