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Spicy Fried Chicken Sandwich | McSpicy

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We hope you got benefit from reading it, now let’s go back to spicy fried chicken sandwich | mcspicy recipe. You can cook spicy fried chicken sandwich Here is how you do it.

The ingredients needed to make Spicy Fried Chicken Sandwich | McSpicy:
  1. Provide Marinade:
  2. Use 1 TBSP Cumin Seeds,
  3. Take 1 TBSP Fennel Seeds,
  4. Take 1 TBSP Coriander Seeds,
  5. You need 1⁄2 TBSP White Peppercorns,
  6. You need 2 Cloves,
  7. Prepare 1 Green Cardamon Pod,
  8. Take 2 Black Peppercorns,
  9. You need Cinnamon Stick, 1⁄2"
  10. Use 1 Star Anise,
  11. You need 1 Bay Leaf,
  12. Prepare Dried Red Chili, 3 Adjust To Preference
  13. Prepare 1 TSP Turmeric Powder,
  14. Prepare 1⁄2 TSP Garlic Powder,
  15. Provide 1⁄2 TSP Ginger Powder,
  16. Prepare Pinch Dried Mushroom Powder,
  17. Provide 1⁄2 TSP Sea Salt,
  18. Get 400 g Coconut Milk,
  19. You need 1 Egg,
  20. Get 2 Chicken Breast Boneless,
  21. Use Salad:
  22. Prepare Lettuce Finely Sliced, A Big Handful
  23. Get 2 TBSP Kewpie Mayo,
  24. Get 1 TBSP Kecap Manis,
  25. You need Fresh Lemon Zest, 1⁄2 Lemon
  26. Provide Fresh Lemon Juice, 1⁄2 Lemon
  27. You need Chili Mix:
  28. Provide 2 TBSP Kashmiri Chili Powder,
  29. Get 2 TSP Smoked Paprika,
  30. Provide 1⁄2 TSP Garlic Powder,
  31. Use 1 TSP Sea Salt,
  32. Prepare 1 TBSP Palm Sugar,
  33. Use Sandwich:
  34. Prepare Canola / Grapeseed / Peanut / Vegetable Oil, For Frying
  35. Get All Purpose Unbleached Flour, For Dredging
  36. You need Rice Flour, For Dredging
  37. Provide Pinch Sea Salt,
  38. Use Pinch White Pepper,
  39. Take 8 Slices Homemade Shokupan,
  40. Get Homemade Pickled Onions, For Garnishing
Steps to make Spicy Fried Chicken Sandwich | McSpicy:
  1. You can check out my previous recipe on pickling onions or visit: https://www.fatdough.sg/post/pickle for the recipe. You can also use store-bought.
  2. You can check out my previous recipe on shokupan or visit: https://www.fatdough.sg/post/shokupan for the recipe. You can also use any type of soft sandwich bread.
  3. Prepare the marinade. - - In a skillet over medium heat, add cumin, fennel, coriander, white pepper, cloves, cardamom, black pepper, cinnamon, star anise, bay leaf and chili. - - Toss and toast until aromatic. - - Remove from heat and transfer into a spice grinder.
  4. Blitz until powder forms. - - Transfer into a shallow bowl. - - Add in turmeric, garlic, ginger, mushroom and salt. - - Mix to combine well. - - In another bowl, add coconut milk and egg.
  5. Lightly whisk to combine well. - - Remove and keep the chicken skin. - - Butterfly the chicken breast into halves. - - Coat the chicken into the spice blend and into the coconut milk mixture.
  6. Make sure the chicken is coated well and fully submerged.* - - Cover with cling film and set aside to marinade chilled in the fridge until ready to use.
  7. Prepare the salad. - - In a bowl, mix everything together. - - Toss to combine well. - - Set aside chilled in the fridge until ready to use.
  8. Prepare the chili mix. - - It is best to prepare this beforehand. - - In a bowl, add all the ingredients. - - Mix to combine well. - - Set aside until ready to use.
  9. Prepare the sandwich. - - In a dutch oven over medium heat, add about 3 inches of oil. - - If you insert a wooden chopstick into the oil and bubbles start to form around the chopstick, the oil is ready for frying.
  10. In a shallow bowl, add all purpose flour, rice flour, salt and pepper. - - Mix to combine well. - - The ratio of ap flour to rice flour is 1:1.
  11. Gently drop the chicken skin into the oil. - - Fried until golden brown. - - Remove from heat. You can eat or discard. - - If you have schmaltz (rendered chicken fat) on hand, skip the above steps. Add 1 TBSP of schmaltz into the oil and mix to combine well.
  12. Dredge the chicken into the flour mixture and back into the coconut marinade. - - Return the chicken into the flour mixture again. - - Press lightly with your 2 palms to adhere to the coating.
  13. Gently drop into the oil away from you. - - Deep fried until golden brown on both sides. - - Remove from heat and set aside on a wire cooling rack.
  14. Once all the chicken had done frying, remove all the oil and pour just 120g of the hot oil into the chili mixture. - - Be extremely careful when doing this.
  15. Give it a stir to combine well. - - Drizzle the hot oil mixture over the fried chicken, on both sides. - - The oil has to be hot or the chicken will become soggy. - - In the same dutch oven, toast just 1 side of the sandwich bread.
  16. Assemble the sandwich. - - Place sandwich onto a serving plate toasted side down. - - Spread the salad onto the bread. - - Place the fried chicken over the salad.
  17. Drizzle some of that hot oil 1 more time. - - Lay some pickled onions onto the chicken. - - Drizzle some of the pickling juice over the top.
  18. Place another sandwich bread over the top, toasted side up. - - Repeat the steps for the remaining sandwiches. - - Serve immediately.

In the face of uproar over a new chicken sandwich from Popeyes, I could no longer stomach the obviously superior version of the fried-chicken sandwich being left out of the national. These spicy chicken strips are excellent for an everyday meal or make them for a tailgating party, weekend game gatherings, or picnics. A spicy chicken sandwich is a sandwich made of a boneless white breast of chicken whose breading is seasoned with a spicy blend of peppers and spices. Common seasonings include garlic powder, onion powder, oregano, smoked paprika, cayenne, salt, cracked pepper, jalapeno juice. These spicy chicken recipes will have your mouth watering.

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