Name: Fried chicken sangers
Yield: 4
Ingredients: For deep-frying: vegetable oil; 4 chicken thigh fillets (about 200gm each; see note); 60 ml (1/4 cup) light soy sauce; 50 ml Shaoxing wine; 150 gm (1 cup) plain flour; 1 tsp each finely ground white pepper and onion powder; 8 slices white bread, buttered; To serve: hot sauce (we used Frank's Red Hot Sauce); Coleslaw; 400 gm white cabbage, shredded; 75 gm (¼ cup) whole egg mayonnaise; ½ Spanish onion, thinly sliced; ¼ cup thinly sliced basil leaves

Ingredients

For deep-frying: vegetable oil

4 chicken thigh fillets (about 200gm each; see note)

60 ml (1/4 cup) light soy sauce

50 ml Shaoxing wine

150 gm (1 cup) plain flour

1 tsp each finely ground white pepper and onion powder

8 slices white bread, buttered

To serve: hot sauce (we used Frank's Red Hot Sauce)

Coleslaw

400 gm white cabbage, shredded

75 gm (¼ cup) whole egg mayonnaise

½ Spanish onion, thinly sliced

¼ cup thinly sliced basil leaves

Method

Main

1.Heat oil to 160C in a deep saucepan. Combine chicken, soy sauce and Shaoxing wine in a bowl and marinate for 5 minutes. Combine flour, pepper and onion powder in a bowl with a good pinch of sea salt flakes. Dip chicken into flour mixture, then return to marinade to coat. Repeat to coat thickly. Deep-fry in batches (be careful; hot oil will spit) until chicken is golden and crisp (7-10 minutes).

2.For coleslaw, combine ingredients in a bowl and season to taste.

3.Top half the buttered bread slices with fried chicken and coleslaw, season to taste with hot sauce, sandwich with remaining bread and serve.