Miso Fried Chicken

🧂 Ingredients

• 2-4 chicken thighs
• 1 tin coconut milk
• 1 tsp garlic powder
• 2 sprigs thyme
• 100 g panko breadcrumbs
• 2 brioche buns
• lettuce
• pickled sushi ginger
• 1 egg yolk
• 2 tbsp white miso
• 1 clove garlic

  crushed
• 2 tbsp rice vinegar
• 1 tbsp cold water
• 200 ml olive oil
• 1 tbsp maple syrup
• 2 tbsp hoisin
• 1 tsp oyster sauce
• 1 tbsp mirin
• 1/2 tsp 5 spice
• 1 clove garlic

  crushed
• 1 tsp ginger

  grated
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp kecap manis

Instructions

• 1 Mix the coconut milk, garlic & thyme together and marinate the chicken for 1hr
  or overnight if organised
• 2 Put panko on a plate/bowl and then place the chicken over and cover in
  breadcrumbs, set aside and repeat.
• 3 Fry chicken in heavy duty pan @ 170c for 8 - 10 mins until golden and crispy
• 4 Place all ingredients (exept oil) in a small food processor, blitz to bring it
  all together. Slowly add the olive oil and continue to blend. Store in fridge
• 5 Add all ingredients to a bowl and whisk to bring together. Store in fridge
• 6 Toast the burger bun and place a little aioli on both the buns, top with lettuce
  and place chicken thigh on top. Add sushi ginger, drizzle with char siu sauce
  and place top bun on. If using 2 thighs per burger (defo recommend) then add
  char siu sauce in between thighs
• 7 DEMOLISH!!

Nutrition Info