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chicken breasts panko crumbs Korean red pepper parsley flour eggs salt canola oil tomato campagne serrano chile bird chile Korean red pepper lemon juice egg yolk canola oil sugar salt baking potatoes canola oil salt
Viewed: 16 - Published at: 4 years agoIngredients
- 4 boneless chicken breasts
- 6 cups panko crumbs
- 2 tablespoons Korean red pepper flakes
- 1 bunch parsley, leaves only, chopped
- 2 cups all-purpose flour
- 3 whole eggs, beaten with 2 tablespoons cold water
- Salt and pepper
- Canola oil, for frying
- 4 leaves red leaf lettuce
- 4 slices tomato
- 4 small pain de campagne
- 1 jalapeno, chopped
- 1 serrano chile, chopped
- 1 dried Thai bird chile, ground
- 1 teaspoon Korean red pepper flakes
- 1/2 cup fresh lemon juice
- 1 egg yolk*
- 1 1/2 cups canola oil
- Sugar, to taste
- Salt and pepper, to taste
- 3 baking potatoes, like russets, washed, and thinly sliced
- Canola oil, for deep frying
- Salt
Method
- In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
- Dip each breast into the flour, then the eggs, and then the panko mixture.
- Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F. Add the coated breasts and allow them to cook through, about 8 to 10 minutes.
- Using a food processor, combine the jalapeno, serrano, ground Thai bird chile and red pepper flakes and blend until minced.
- Add the lemon juice and the egg yolk to the mixture.
- While the processor is running, slowly pour in the oil.
- Continue until a mayonnaise-like consistency is achieved.
- Season with the sugar, salt, and pepper, and refrigerate until ready to use.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
- To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Using a mandoline, or a sharp knife thinly slice the potatoes.
- Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 300 degrees.
- Add the potatoes to the oil and fry until golden brown and crisp about 5 minutes, making sure to turn the chips at least once.
- Remove the chips and drain on paper towels, sprinkle with salt.
- Plating: Cut each bread in half and toast on a grill or under a broiler.
- Spread the aioli on one side of the bread and top with the lettuce and tomato slices.
- Cut the chicken lengthwise and place it on top.
- Garnish with the potato chips Beverage suggestion: special Ice Teas and lots of beers Fosters, Sam Adams, Sierra Pale Ale
