Ingredients
- 2 Chicken Thigh Fillets
- 4 slices Bread
- 120g Kimchi
- 100g All Purpose Flour
- ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 200ml Vegetable Oil
- 2 tablespoons Mayonnaise
Easy Fried Chicken and Kimchi Sando
| Serves: 2 | Categories: Chicken | Cuisine: Korean | Course: Main | Machine: Cooking Machine | Total time (min.): 25 |
This combination of crispy chicken, soft bread and spicy, funky kimchi is one you’re sure to come back to time and time again.
Tools
- Paper towels
- Cooking Chef XL
- Plate
- Medium bowl
- Cooking chef xl bowl
- Cutting board
Method
- Line a clean plate with paper towels
- Add all purpose flour, salt, garlic powder and smoked paprika to a clean medium bowl
- Stir until combined
- Add chicken thigh fillet to the medium bowl
- Dredge until coated
- Shake and repeat
- Add vegetable oil to the Cooking Chef XL Bowl
- Heat with splashguard fitted until hot - 1 min, 180°C, Speed OFF
- Transfer one chicken to Cooking Chef XL Bowl
- Cook with splashguard fitted until hot - 1 min, 180°C, Speed OFF
- Using metal tongs, carefully flip the chicken
- Cook with splashguard fitted until browned - 4 min, 180°C, Speed OFF
- Transfer chicken to plate
- Repeat the same process with the second chicken piece
- Place bread on a clean cutting board
- Spread with mayonnaise
- Top with the chicken thighs
- Top with kimchi
- Top with bread
- Cut into halves
- Serve