‘Kfc’ Sandwich - cooking recipe

Ingredients

MISO MAYO
2 ounces rice vinegar
2 ounces white miso
2 egg yolks
1 cup vegetable oil
KFC SAUCE
2 ounces light soy sauce
2 ounces miso
2 ounces hoisin sauce
1 ounce sesame oil
FOR THE CHICKEN
1 cup buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon seasoning salt
1 teaspoon cayenne pepper
1 teaspoon black pepper
8 chicken thighs (boneless, skinless)
4 cups all-purpose flour

Preparation

FOR THE MAYO:
Place vinegar, miso and egg yolks in a blender and mix to combine.
With the motor running, slowly drizzle in the oil a thin stream to emulsify.
Transfer mayo into a container and refrigerate until ready to use.
FOR THE KFC SAUCE:
Combine all the ingredients in a small bowl and mix until uniform.
Transfer into a container and refrigerate until ready to use.
FOR THE SANDWICH:
In a large bowl, combine the buttermilk and spices.
Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours.
Preheat a fryer filled with oil to 350°F.
Season the flour with salt and combine.
Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes.
Once, golden brown, remove from the oil and allow to cool on a wire rack.
Raise fryer temperature to 375F.
Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray.
Spread the miso mayo on the top and bottoms of a potato roll.
Glaze the chicken thighs in the 'KFC' sauce. Place a thigh on each roll.
Add and remaining sauce over the thighs.
Serve with shaved lettuce or cabbage and fresh cucumber.