DOUBLE FRIED CHICKEN SANDWICH

Double Fried Chicken Sandwich image

Provided by Food Network

Time 11h10m

Yield 6 servings

Number Of Ingredients 41

Ingredients

Neutral oil, for frying
6 Par-Fried Chicken Thighs, recipe follows
6 potato buns (any type of bun will do), sliced and toasted
1/2 cup Lime Aioli, recipe follows
1/2 cup kimchi, chopped
1 cup Cucumber Pickles, recipe follows
1/2 cup Ssamjang, recipe follows
12 sprigs fresh cilantro
1 egg
7 shakes hot sauce, such as Tabasco
2 cups buttermilk
3/4 cup plus 4 cups all-purpose flour
Pinch plus 3 tablespoons kosher salt
Pinch plus 1 tablespoon black pepper
6 boneless chicken thighs
Neutral oil, for frying (rice oil works great)
3 tablespoons baking powder
2 tablespoons smoked paprika
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
2 tablespoons garlic powder
2 tablespoons onion powder
3 cups mayonnaise
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 teaspoon ground white pepper
2 bulbs garlic, roasted
Zest and juice of 2 limes
2 large cucumbers, sliced thin
1/2 yellow onion, sliced thin
3 tablespoons kosher salt
1 cup white vinegar
1/4 cup granulated sugar
1 teaspoon black peppercorns
1 bay leaf
1 cup gochujang (fermented chile paste; found at any Asian market)
1/4 cup sesame seeds, toasted
3 tablespoons sesame oil
2 tablespoons fresh ginger, minced
2 tablespoons honey
2 cloves fresh garlic, minced

Steps:

In a 4-inch-deep skillet or pot, add oil to fill by at least half and preheat to 350 degrees F.
Drop Par-Fried Chicken Thighs into oil (2 to 3 at a time, or as many as will fit without crowding). Fry until internal temperature reaches 165 degrees F, about 5 minutes. Open potato buns and layer bottoms with Lime Aioli, kimchi, double-fried chicken, Pickles, Ssamjang, cilantro and bun tops. Enjoy!
In a bowl, whisk together egg, hot sauce, buttermilk, 3/4 cup flour and the pinches of salt and pepper. Add chicken thighs and refrigerate to marinate for at least 2 hours or up to twenty-four hours.
In a 4-inch-deep skillet or pot, add oil to fill by at least half and preheat to 300 degrees F.
In a bowl, whisk together baking powder, smoked paprika, white pepper, cayenne pepper, garlic powder, onion powder, remaining 4 cups flour, 3 tablespoons salt and tablespoon black pepper. Dredge chicken thighs in seasoned flour mix until well coated. Shake off excess flour and fry until light golden brown, about 4 minutes. Remove from oil and place on a cooling rack to cool and store.
Combine mayonnaise, granulated sugar, salt, white pepper, garlic and lime zest and juice in a blender. Use a spatula to scrape sides and continue to blend until fully mixed together. Refrigerate until needed.
In a small bowl, toss cucumbers and onion with salt. Refrigerate 1 hour, then drain excess liquid. Meanwhile, in a small saucepot, add vinegar, granulated sugar, peppercorns, bay leaf and 1/2 cup water and place on medium heat. Bring to a boil to dissolve sugar, then remove from heat. Allow to cool, then add to salted cucumbers and onions. Let sit overnight in fridge to pickle.
In a small bowl, combine gochujang, sesame seeds, sesame oil, ginger, honey and garlic until fully incorporated.