Fried Chicken Sandwich, Korean Hot Sauce, Slaw, Pickles.
Ingredients
110-130g Chicken thigh, trimmed and butterflied
60g Gluten free flour
25g. Buttermilk
1x Burger bun
30g. Korean hot sauce
1g Chives, finely chopped
1g Coriander, picked (7 leaves)
50g Slaw
10g. House vinaigrette
20g Housemade spicy mayonnaise
8x Pickle slices
1x Portion of triple cooked chips
MOP
- Place the chicken thigh in the buttermilk ensuring to evenly coat the chicken with the buttermilk
- Place the thigh into the gluten free flour ensuring to coat the chicken evenly. Note that the coating should be flaky
- Deep fry the chicken thighs at 160c for 6 minutes. Chicken must be golden and at an internal temperature of above 80’c
- Slowly toast the burger bun on the flat top with butter until golden brown and warmed through. This should take about 3 minutes
- Squeeze the house made spicy mayonaisse on to the bottom and top of the bun
- Build the sandwich starting with the fried chicken thigh, Korean hot sauce, chopped chives, picked coriander, slaw, sliced pickles and top with the bun
- Serve with the triple cooked chips on the side
Coriander Slaw (new recipe).
Ingredients
135g White Cabbage
80g Red onion, thinly sliced
5g Coriander, picked
6g. Chives, chopped
30g. Spring onion, thinly sliced
32g. Jalapeno, sliced and pickled
MOP
- Mix all ingredients together thoroughly and refrigerate for service
Korean Hot Sauce.
Ingredients
100g. Sugar
197g Gochujang
14g Lemon juice
8g Salt
30g. Water
5g. Fish sauce
110g. Butter, cubed
MOP
- In a sauce pan caramelise the sugar until golden brown
- Whisk the second lot of ingredients into the caramelised sugar until combined
- Whilst the pan is on the heat finally whisk in the cubed butter ensuring this emulsifies
Spiced Mayo
Ingredients
150g Homemade Mayonnaise
42g Ketchup
8g Harissa
3g Togarashi Mix
3g Salt
10g Lime Juice
MOP
- Mix all Ingredients in a bowl until smooth and combined
- Refrigerate ready for service
House Vinaigrette
Ingredients
26g Rice vinegar
15g Lemon juice
5g. Salt
14g. Sugar
22g. Dijon Mustard
10g Olive oil
50g Vegetable oil
137g Pickle liquid
MOP
- Whisk the first set of ingredients together to form a paste
- Once the paste is formed whisk in the oils ensuring an emulsion is formed
- Finish by whisking in the pickle liquid
Waiters Notes
Buttermilk fried chicken burger, with slaw, Korean hot sauce, spicy mayo and served with triple cooked skin-on fries.
Allergies Eggs, Gluten, celery, Dairy, Fish, Soy, Mustard, Sesame, Sulphites, Trace *Crustacean & Mollusc in Nori