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• 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
• 1/2 cup mayonnaise
• 1/3 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon Saucy Mama Spicy Garlic Wing Sauce
• 2 tablespoons chopped fresh cilantro plus additional for garnish
• 1/2 tablespoon packed grated fresh ginger
• 1 bag Mann’s broccoli slaw mix
• 1/2 teaspoon kosher salt
• few grinds fresh black pepper
• 1 small red onion, sliced
• 1 cup Mann’s Sweet Potato Ribbons
• 1 star anise
• 5 peppercorns
• 1/2 cup water
• 1/2 cup white vinegar
• 1/3- cup sugar
• 1 teaspoon kosher salt

Zubereitung

1. 1

   Whisk tempura mix and salt on a plate.

2. 2

   Whisk buttermilk, egg and marinade in a bowl.

3. 3

   Season chicken thighs with brisket rub. Dredge chicken in dry tempura mix then drop in buttermilk mixture to coat.

4. 4

   Spoon 3 to 4 tablespoons of buttermilk mixture into remaining dry tempura mix and stir with a fork forming small clumps.

5. 5

   Dredge chicken again in tempura mixture pressing so clumps adhere. Heat oil to 375F. in large skillet.

6. 6

   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.

7. 7

   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.

8. 8

   --- Gingered Slaw ---

9. 9

   Whisk dressing ingredients; toss with broccoli slaw. Season with S&P

10. 10

    --- Sweet potato pickle: ---

11. 11

    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.