Chicken
Sanny

4 Slices of Good
Quality White Bread

• Slice it!

4 Chicken Thighs
500g Buttermilk
100g Soy
1/2 Lemon (Juice)
1/2 Tsp Salt
1 Tsp Cayenne Pepper

• Skin and debone the Chicken Thighs. Keep the Skin aside for later!

• Lay out a couple of layers of clingfilm onto your kitchen counter. Pop your chicken down and place more cling film on top. Using a rolling pin or any other suitable bashing device, batter out your chicken thighs making them slightly thinner than before. You want to keep them all roughly the same size!

• Mix the Buttermilk with the Soy, Lemon Juice, Pepper and Salt.

• Place the Chicken into the Buttermilk mix and leave to marinade for 24 hours preferably, but a minimum of 12!

250g Plain Flour
50g Rice Flour
50g Crushed Cornflakes 
50g Panko Breadcrumbs

• Mix everything together, making sure that the Cornflakes are not completely crushed to a powder but also not whole. You want somewhere in-between the two.

• Set yourself up a wee station of three trays, deep trays if you have them or if not use what you got, bowls, plates whatever. It will get messy so prepare yourself as best you can.

• Working with one piece of Chicken at a time, take the Chicken out of the marinade and cover fully in the Coating Mix. Place onto a clean tray. Repeat until all the Chicken is coated.

• Repeat the process again! Yep, do the whole lot again piece by piece until heavily coated in the big floury cornflakey coating.

Check out the
Recipe Here!

2 Tbsp Mayonnaise

Kitchen Paper

• Drain 200g of the Kimchi and squeeze out any extra moisture. 

• Dry with some Kitchen Paper. Mix the lot with some good Mayonnaise.

1 Egg
1 Egg Yolk
20g Rice Wine Vinegar
15g Dijon Mustard
2g Fish Sauce
4g Yuzu Kosho
10g Lilliput Capers
15g Crispy Chicken Skin
300g Pomace Oil

Table Salt
Lemon Juice

• Place the Egg & Egg Yolk into a blender followed by the rest of your ingredients, apart from the Oil! Blend on full until fully incorporated.

• Turn down the speed and slowly add the Oil, mix until fully emulsified.

• Season with Salt and Lemon Juice to your liking.

2 Red Onions 

Vegetable Oil
30g Butter
Table Salt
Kitchen Paper

• Peel & Slice the Onions.

• Get a heavy based pan on a high heat, add the Oil and throw in your Onions. Toss them gently through the Oil and sprinkle with Salt. Get god colour on your onions and keep them moving until slightly soft. Add in the Butter and toss.

• Drain on to Kitchen Paper. 

1/2 Iceberg Lettuce 
Ice
2 Tbsp Chicken Skin Mayo
2 Tbsp Kimchi

• Place the Ice in a bowl and add some water. 

• Plunge the Iceberg into the Ice Water for a minute then take out and drain. (Makes the lettuce extra crispy!)

• Finely chiffonade (long thin slices) the Iceberg and leave to one side. 

• Add the Kimchi and the iceberg and bind the lot with your Chicken Skin Mayo.

• Set your fryer up. (You really need a temperature controlled fryer for this. It will Make your life so So So much easier.) Temperature should be set to 160ºc and filled will Canola or Vegetable Oil.

• Once hot, fry your Chicken in batches so not to overload the fryer and each piece can get equal heat distribution. This will not achieve a lot of colour yet but will cook the Chicken through. About 5-8 minute for each will be perfect.

• Drain onto Kitchen Paper and repeat until all the Chicken is done.

• Turn the heat up to 190ºC and REPEAT THE PROCESS! Cook until golden and crisp! Remember to not overcrowd the fryer and keep an eye on them - they will burn quickly. Also, please be careful when dealing with hot oil, it can ruin your life. 

• Once finished, drain on Kitchen Paper and sprinkle with Maldon Salt and Black Pepper. Always try a couple before sharing them with anybody else! They disappear fast and as the host you deserve to at least try your wonderful creations.