My spicy fried chicken sandwich

• Meat

  • 4 Chicken thighs (23.3 oz/660 grams, skinless boneless

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Ginger
  • 1/2 cup Jalapeno pickling, juice
  • 1/4 Onion, small
  • 2 tbsp Onion
  • 1/2 cup Pickled jalapeno
  • 2 tbsp Scallion

• Condiments

  • 1/2 cup Mayonnaise
  • 1/4 cup Sriracha sauce

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/8 tsp Baking soda
  • 3/4 tsp Black pepper, freshly ground
  • 1/2 tsp Black pepper, ground
  • 2 tsp Cayenne, ground
  • 1/2 cup Potato starch
  • 1 1/4 tsp Salt
  • 1 Salt
  • 1/2 tsp Sugar
  • 2 tsp White pepper, ground
  • 1 White pepper to dust, Ground

• Oils & Vinegars

  • 1 Canola oil
  • 2 tsp Rice vinegar

• Bread & Baked Goods

  • 2 tbsp Japanese panko breakcrumbs
  • 1 Lettuce and 4 potato rolls to serve

• Dairy

  • 1/2 cup Yogurt, thick plain

• Liquids

  • 1/3 cup Water

Found on ladyandpups.com

Description

Ingredients

• 4 skinless boneless chicken thighs (23.3 oz/660 grams)
• 1/2 cup (125 grams) jalapeno pickling juice
• 1/4 small onion, peeled and grated
• 1 tsp grated ginger
• 3/4 tsp salt
• 1/2 tsp sugar
• 1/4 tsp freshly ground black pepper
• 1/2 cup (105 grams) mayonnaise
• 1/2 cup (125 grams) thick plain yogurt, or Greek yogurt
• 1/2 cup (84 grams) pickled jalapeno, finely minced
• 2 tbsp (28 grams) finely minced onion
• 2 tbsp (20 grams) finely minced scallion
• 1/2 tsp freshly ground black pepper
• Salt to taste
• 1/4 cup (31 grams) all-purpose flour
• 2 tbsp (9 grams) Japanese panko breakcrumbs
• 2 tsp ground cayenne
• 2 tsp ground white pepper (must be white pepper)
• 1 tsp garlic powder
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1/8 tsp baking soda
• 1/4 cup (69 grams) sriracha sauce, preferably cold
• 1/4 cup + 2 tsp (70 grams) ice cold water
• 2 tsp rice vinegar
• Approx 1/2 cup of potato starch (or cornstarch), plus ground black pepper for drenching
• Canola oil for frying
• Ground white pepper to dust (must be white pepper)
• Shredded lettuce and 4 potato rolls to serve

Directions

• TO BRINE THE CHICKEN: Evenly mix all the ingredients in CHIKEN AND BRINE together, then set aside in the fridge for at least 4 hours to 6 hours to brine. The acidity will partially turn the surface of the chickens to an opaque color, looking like its cooked, but thats totally fine. I wouldnt leave this overnight, because the texture of the chicken would change too much for my liking.
• TO MAKE THE JALAPENO YOGURT MAYO: Evenly mix all the ingredients in JALAPENO YOGURT MAYO in an air-tight container, then keep chilled inside the fridge until needed.
• TO FRY: In a shallow dish/pan, season approx 1/2 cup of potato starch with some freshly ground black pepper, then set aside. Remove the chickens from the brine, and gently dab away any excess liquid and solids with a clean towel (this prevents the chickens from taking too much breading, and helps the batter stick better). One piece at a time, drench the chickens inside the potato starch until evenly coated, making sure that all surfaces are covered, then pat gently over the sink to dust off excess starch. Set aside over a rack and let sit for 5 min.
• Meanwhile, add enough canola oil into a deep frying-pot until it reaches at least 3 deep, then bring to 310F/155C over medium high heat (or until it bubbles up immediately and actively around an inserted wooden chopstick).
• In a bowl, whisk together flour, panko breadcrumbs, ground cayenne, ground white pepper, garlic powder, ground black pepper, salt and baking soda. Add sriracha sauce, ice cold water and rice vinegar, and stir with a fork just until the batter comes together. Its ok if the batter looks slightly lumpy. One piece at a time, dip the chicken into the batter until coated on all sides, then grab the chicken with a tongs and gently lower it into the frying oil, but dont let go yet. For the first 15 seconds, swivel the chicken gently in the oil with your tongs until the batter has firmed up, to prevent it from sticking to the sides/bottom of the pot. then release it into the oil completely. Keep the temperature above 310F/155F, to 330F/165C over medium heat, and fry until the batter is golden browned and crispy. Set aside on a rack to drain, and immediately dust it with more ground white pepper, and ground cayenne if you want more heat. Repeat with the remaining chickens.
• TO SERVE: Add a generous amount of jalapeño yogurt mayo on each side of a sliced potato roll. Toss the shredded lettuce with more yogurt mayo to thinly coat, and pile it on top of the bottom-bun. Put a piece of fried chicken on top then cap it with the top-bun. Serve immediately.