Pan Fried Chicken
This award-winning Asian fried chicken recipe is ultra crispy on the outside and juicy inside.
Ingredients
- 2 cups tempura mix
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons Saucy Mama Sweet Heat Marinade
- 6 boneless, skinless chicken thighs
- Lane’s BBQ Brisket Rub seasoning
- peanut oil for frying or grapeseed or avocado or lard
- 6 plain Asian steam buns
- hoisin sauce
- toasted sesame seeds
- 6 slices cooked crisp bacon
- fresh cilantro
Gingered Slaw
- ½ cup mayonnaise
- ⅓ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon Saucy Mama Spicy Garlic Wing Sauce
- 2 tablespoons chopped fresh cilantro plus additional for garnish
- ½ tablespoon packed grated fresh ginger
- 1 bag Mann’s broccoli slaw mix
- ½ teaspoon kosher salt
- few grinds fresh black pepper
Sweet Potato Pickle
- 1 small red onion, sliced
- 1 cup Mann’s Sweet Potato Ribbons
- 1 star anise
- 5 peppercorns
- ½ cup water
- ½ cup white vinegar
- ⅓- cup sugar
- 1 teaspoon kosher salt
Instructions
- Whisk tempura mix and salt on a plate.
- Whisk buttermilk, egg and marinade in a bowl.
- Season chicken thighs with brisket rub. Dredge chicken in dry tempura mix then drop in buttermilk mixture to coat.
- Spoon 3 to 4 tablespoons of buttermilk mixture into remaining dry tempura mix and stir with a fork forming small clumps.
- Dredge chicken again in tempura mixture pressing so clumps adhere. Heat oil to 375F. in large skillet.
- Fry chicken until a deep golden brown on all sides and cooked to an internal temperature of 165F. on an instant read thermometer. Cook buns in steamer basket until soft and heated through, about 5 to 8 minutes.
- Open buns and spread inside with hoisin sauce and sprinkle with sesame seeds. Top with gingered slaw, bacon, chicken, sweet potato pickle and cilantro. Close with wooden skewer.
Gingered Slaw
- Whisk dressing ingredients; toss with broccoli slaw. Season with S&P
Sweet potato pickle:
- Place vegetables in heat proof bowl. Add star anise and peppercorns. In small saucepan, bring remaining ingredients to a boil, stirring, until sugar is dissolved. Pour hot mixture over vegetables; let stand until ready to use. Drain.
Notes
Use a high smoke point oil for frying.
Don't crowd the pan.
Chill the coated chicken on a rack in the fridge for 30 minutes prior to frying to ensure the coating sticks perfectly.
Nutrition
Calories: 691kcalCarbohydrates: 81gProtein: 31gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 155mgSodium: 1.665mgPotassium: 520mgFiber: 2gSugar: 29gVitamin A: 3.314IUVitamin C: 7mgCalcium: 113mgIron: 2mg
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