Servings: 6Prep: 4 hours 15 minutesTotal: 4 hours 35 minutesIngredientsfor the marinade:1 liter buttermilk150 grams castor sugar75 grams fine cooking salt6 boneless, skinless, chicken thighsfor the hot sauce:30 ml vegetable oil8 garlic cloves, smashed6 jalapeños, stemmed and roughly chopped2 yellow onions, sliced125 ml rice wine vinegar50 grams light brown sugarfor cooking the chicken:canola oil, for frying250 grams rice flour250 grams cornstarchfor the sandwich:melted butter6 soft milk buns, halved12 slices smoked cheese1-2 tomatoes, thinly slicedgreen lettucemayonnaiseDirections1. Marinate the chicken: In a large bowl, whisk together the buttermilk, sugar, and salt. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours.2. Make the hot sauce: Heat the oil in a medium saucepan over medium-high. Add the garlic, jalapeños, and onions and cook until soft, about 10 minutes. Reduce the heat to medium, add in the vinegar and sugar, and cook an additional 8 minutes, or until very soft. Transfer to a food processor and purée until smooth. Adjust the seasoning with extra salt and sugar if needed.3. Cook the chicken: Heat 2-inches oil in a large saucepan until a thermometer reaches 320°F|160°C. In a large bowl, mix the flours together and add the chicken, tossing to coat. Working in batches, cook the chicken for 4 minutes, then transfer to a wire rack to cool completely. Increase the oil temperature to 350°F|180°C and cook the chicken for an additional 2 minutes or until a meat thermometer inserted into the thickest part of the chicken has reached 165°F. Transfer to a wire rack to cool slightly.4. To assemble the sandwiches, heat the butter in a cast-iron skillet over medium-high. Add the buns and cook until golden, about 2 minutes. Smear the bottom half of the bun with mayonnaise and the top half with the hot sauce. Lay a piece of cheese on the bottom half of the bun and top with a piece of chicken. Melt a piece of cheese over the top of the chicken and top with a slice or 2 of tomato and some lettuce.
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