Pollo frito al miso

Ingredientes

• 2-4 chicken thighs
• 1 tin coconut milk
• 1 tsp garlic powder
• 2 sprigs thyme
• 100 g panko breadcrumbs
• 2 brioche buns
• lettuce
• pickled sushi ginger
• 1 egg yolk
• 2 tbsp white miso
• 1 clove garlic (crushed)
• 2 tbsp rice vinegar
• 1 tbsp cold water
• 200 ml olive oil
• 1 tbsp maple syrup
• 2 tbsp hoisin
• 1 tsp oyster sauce
• 1 tbsp mirin
• 1/2 tsp 5 spice
• 1 clove garlic (crushed)
• 1 tsp ginger (grated)
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp kecap manis

Preparación

1. 1

   --- Chicken ---

2. 2

   Mix the coconut milk, garlic & thyme together and marinate the chicken for 1hr or overnight if organised

3. 3

   Put panko on a plate/bowl and then place the chicken over and cover in breadcrumbs, set aside and repeat.

4. 4

   Fry chicken in heavy duty pan @ 170c for 8 - 10 mins until golden and crispy

5. 5

   --- Miso Aioli ---

6. 6

   Place all ingredients (exept oil) in a small food processor, blitz to bring it all together. Slowly add the olive oil and continue to blend. Store in fridge

7. 7

   --- Char Siu Sauce ---

8. 8

   Add all ingredients to a bowl and whisk to bring together. Store in fridge

9. 9

   --- Plating ---

10. 10

    Toast the burger bun and place a little aioli on both the buns, top with lettuce and place chicken thigh on top. Add sushi ginger, drizzle with char siu sauce and place top bun on. If using 2 thighs per burger (defo recommend) then add char siu sauce in between thighs

11. 11

    DEMOLISH!!