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

Tools

• Paper towels
• Cooking Chef XL
• Plate
• Medium bowl
• Cooking chef xl bowl
• Cutting board

Method

1. Line a clean plate with paper towels
2. Add all purpose flour, salt, garlic powder and smoked paprika to a clean medium bowl
3. Stir until combined
4. Add chicken thigh fillet to the medium bowl
5. Dredge until coated
6. Shake and repeat
7. Add vegetable oil to the Cooking Chef XL Bowl
8. Heat with splashguard fitted until hot - 1 min, 180°C, Speed OFF
9. Transfer one chicken to Cooking Chef XL Bowl
10. Cook with splashguard fitted until hot - 1 min, 180°C, Speed OFF
11. Using metal tongs, carefully flip the chicken
12. Cook with splashguard fitted until browned - 4 min, 180°C, Speed OFF
13. Transfer chicken to plate
14. Repeat the same process with the second chicken piece
15. Place bread on a clean cutting board
16. Spread with mayonnaise
17. Top with the chicken thighs
18. Top with kimchi
19. Top with bread
20. Cut into halves
21. Serve

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