serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
In a Bun
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 4 chicken thigh cutlets, skin on, bone removed
- salt
- 2 eggs
- 1 cup milk
- oil, for deep frying
Hot flour
- 2 cups plain flour
- 1 tbsp Korean chilli powder
- 2 tbsp smoked paprika
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground fennel
- 1 tsp Sichuan pepper powder
- 1 tsp salt flakes
- ½ tsp black pepper
Hot oil
- 1 tbsp Sichuan peppercorns, lightly crushed
- 1 tsp fennel seeds, lightly crushed
- 2 tbsp Korean chilli powder
- 1 tsp chilli flakes
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp sesame seeds
Cabbage and pickle slaw
- ¼ cabbage, very finely shredded
- ½ cup chopped Sichuan pickled mustard stem (zha cai)
- 1 cup Japanese mayonnaise
- 2 tbsp white vinegar
To serve
- 4 soft white hamburger buns
- coriander sprigs
- sliced cucumber
Instructions
- Season the chicken well with salt. In a medium bowl, beat the eggs with the milk. Combine the ingredients for the hot flour together in a large bowl. Combine the ingredients for the hot oil together in a heatproof bowl.
- Heat your frying oil to 160˚C. Spoon about 1 cup of the frying oil into the oil spices and mix well.
- Add a spoonful of the egg and milk mixture to the flour and mix to form a crumby texture. Dip a piece of chicken into the flour, then into the egg and milk mixture, then back into the flour. Drop into the oil and fry for about 8 minutes, or until cooked through.
- Remove to a wire rack to drain, and repeat for the remaining chicken. Spoon the hot oil over the top of the chicken. You should be able to fry a few pieces at a time, depending on the size of your pot and the amount of oil you're using.
- For the slaw, combine the ingredients together.
- Layer the ingredients into a bun with the coriander and cucumber to serve.
Note
• Potato rolls are preferred for this recipe style, but brioche-style are fine too.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
In a Bun
