Asian Inspired Fried Chicken
- 4 chicken boneless and skinless chicken breasts {preferably organic}
- 1/4 c. soy sauce
- 1/2 inch piece ginger, peeled
- 1 large garlic clove
- 2 c. all purpose flour
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Kosher salt
- 1 c. buttermilk
- Vegetable or peanut oil for frying
- Sea salt
Cut each chicken breast into 2 to 3 inch pieces. Place cut chicken pieces into bowl. Pour soy sauce over chicken. Using a microplane, grate ginger and garlic clove over chicken. Stir thoroughly to combine. Cover with plastic wrap and refrigerate until ready to use. Mix flour, Old Bay seasoning and kosher salt in large, shallow bowl until combined. Pour buttermilk into separate, large shallow bowl. When ready to fry the chicken, remove chicken from refrigerator and allow to come to room temperature as the oil heats up. Pour oil into large cast iron skillet until at least 1/2 inch deep. Heat oil over medium heat until it registers 350 degrees on a candy thermometer. Dredge a piece of chicken into flour mixture, dip to coat evenly into buttermilk, dredge in flour mixture again, and then place into hot oil carefully. Cook about 2 to 4 minutes on each side, until golden brown. Remove each piece carefully using a slotted spoon or spider. Place cooked chicken on baking rack placed on top of a baking tray. Sprinkle with sea salt. Place in 200 degree oven to keep warm. Repeat with all pieces of chicken, but do not overcrowd pan. To assemble sliders, slice brioche buns in half. Spread butter on each half of brioche bun, place buttered-side down in large skillet over medium high heat. Spread spicy mayo over each side of toasted bun. Place 1 piece of fried chicken on bottom half of bun. Place slaw on top of chicken and top with other half.
Light Brioche Buns
Makes 16 small buns
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter, softened
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 16 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours. Set a large shallow pan of water on oven floor. Preheat oven to 400° with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Japanese Pickled Cucumbers
- 1 English cucumber
- Kosher salt
- 1/2 c. Japanese rice vinegar
- 1/4 c. granulated sugar
- Red chili flakes, to taste {if desired}
Slice cucumber into thin coins. Place sliced cucumbers into a colander set inside sink – spread slices evenly inside of colander. Sprinkle liberally with Kosher salt. Let stand for 10 minutes, stirring so ensure cucumber slices are evenly coated with salt, then rinse thoroughly with cold water. Heat vinegar, sugar and chili flakes {if using} in a small saucepan over medium heat until sugar is dissolved {about 2 minutes}. Pour vinegar mixture over cucumbers. Set aside and let marinate until ready to eat. Can be refrigerated for up to 48 hours.
Sesame and Ginger Slaw
- 1 small head red cabbage, sliced thinly
- 2 large carrots, julienned
- 1 small bunch green onions, sliced thinly into 3 inch long strips
- 1 red bell pepper, deseeded and sliced thinly into 3 inch long strips
- 1/2 c. Japanese rice vinegar
- 1/4 c. granulated sugar
- Red chili flakes, to taste {if desired}
- 1 tablespoons sesame oil
- 1/4 inch piece ginger, peeled
- Sea salt, to taste
Place cut cabbage, carrots, green onions and pepper into large bowl. Heat vinegar, sugar and chili flakes {if using} in a small saucepan over medium heat until sugar is dissolved {about 2 minutes}. Pour into small jug and whisk in sesame oil. Using a microplane, grate ginger into jug. Season with sea salt to taste and whisk again. Pour dressing over slaw to taste – you may not need all of it.
Spicy Mayo
- 1/4 c. mayonnaise
- 2 teaspoons Sriracha
- 1 teaspoon sea salt
Mix mayonnaise, Sirracha and sea salt to combine. Place in refrigerator until ready to use.
