Crispy Chicken Sandwich with Curry & Cabbage Slaw
Rated 5.0 stars by 1 users
Servings
4
A fusion of bold flavors and comforting textures. This inventive take on a classic brings a burst of flavor in every bite.
Ingredients
For the Chicken:
- 4 chicken thighs
-
200 ml buttermilk (filmjölk)
-
200 g flour
- 2 tsp baking powder
- 2 tsp Shichimi Togarashi (7 spices)
- Frying oil
- Salt
For the Cabbage Slaw:
-
300 g shredded white cabbage
- 1 scallion, finely sliced
- 1/2 jalapeño, deseeded and finely sliced
- 1 tbsp sugar
- Juice from 1 lime
For the Curry:
- 1/2 block Japanese curry roux
- 300ml water
To Serve:
- Brioche buns
- Kewpie Mayo (Japanese mayonnaise)
- Shichimi Togarashi (7 spices), for sprinkle
Directions
Prepare the Slaw:
Combine the shredded cabbage, scallion, jalapeño, sugar, and lime juice in a bowl. Toss gently and set aside while you prepare the rest of the dish.
Prepare the Chicken:
Place the chicken thighs in the buttermilk and let them soak.
- In a separate bowl, mix together the flour, Shichimi Togarashi, baking powder, and a pinch of salt.
- Coat each chicken thigh in the flour mixture, ensuring there are no wet spots left.
- Heat the frying oil to 170°C and fry the chicken for about 7 minutes, or until golden and cooked through.
Make the Curry:
Place the curry roux block in a small pot with 300 ml water. Heat over medium, stirring frequently until the block dissolves and the curry sauce thickens. Set aside.
Serve:
- Spread Kewpie mayo on the bottom half of each brioche bun.
- Add the fried chicken, top with the curry sauce, then add a generous spoonful of the cabbage slaw.
- Sprinkle a little Shichimi Togarashi over the top for an extra kick.
- Serve immediately and enjoy!
Recipe Video
@christopherastrm Kungen av alla burgare, och helt seriöst: det godaste jag ätit. Vill ni ha recept?
♬ originalljud - Christopher