‘KFC’ SANDWICH

Korean fried chicken sandwiches with miso mayo.

• Ready In: 3 hrs 15 mins
• Serves: 4

Ingredients

• MISO MAYO

• 2  ounces rice vinegar
• 2  ounces white miso
• 2  egg yolks
• 1  cup  vegetable oil

• KFC SAUCE

• 2  ounces light soy sauce
• 2  ounces miso
• 2  ounces hoisin sauce
• 1  ounce  sesame oil

• FOR THE CHICKEN

• 1  cup buttermilk
• 1  tablespoon garlic powder
• 1  tablespoon onion powder
• 1  tablespoon seasoning salt
• 1  teaspoon cayenne pepper
• 1  teaspoon black pepper
• 8  chicken thighs (boneless, skinless)
• 4  cups all-purpose flour

Directions

1. FOR THE MAYO:
2. Place vinegar, miso and egg yolks in a blender and mix to combine.
3. With the motor running, slowly drizzle in the oil a thin stream to emulsify.
4. Transfer mayo into a container and refrigerate until ready to use.
5. FOR THE KFC SAUCE:
6. Combine all the ingredients in a small bowl and mix until uniform.
7. Transfer into a container and refrigerate until ready to use.
8. FOR THE SANDWICH:
9. In a large bowl, combine the buttermilk and spices.
10. Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours.
11. Preheat a fryer filled with oil to 350°F.
12. Season the flour with salt and combine.
13. Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes.
14. Once, golden brown, remove from the oil and allow to cool on a wire rack.
15. Raise fryer temperature to 375F.
16. Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray.
17. Spread the miso mayo on the top and bottoms of a potato roll.
18. Glaze the chicken thighs in the ‘KFC’ sauce. Place a thigh on each roll.
19. Add and remaining sauce over the thighs.
20. Serve with shaved lettuce or cabbage and fresh cucumber.