ORANGE CHICKEN SANDWICH

Ingredients

• 4 chicken cutlets, thighs, or breasts 

Wet batter:

• 2 cups buttermilk 

• 1/4 cup flour 

• 1 Tbsp chili powder 

• 1 Tbsp garlic powder 

• 1 Tbsp Sazon or salt 

• 1 Tbsp onion powder 

Dry batter: 

• 1 1/2 cup potato starch (or cornstarch)

• 1 1/2 cup rice flour (or all purpose flour)

• 1 Tbsp garlic powder 

• 1 1/2 Tbsp Sazon 

• 1 Tbsp onion powder 

• 1 Tbsp chili powder 

• 1-2 tsp MSG 

Sauce: 

• 2 Tbsp butter 

• 4-5 cloves garlic, minced

• 2 Tbsp ginger paste

• 2 tsp chili flakes 

• 1/4 cup rice vinegar 

• 1 cup soy sauce 

• 2 oranges, zest and juice  

• 2 tsp cornstarch 

• 1/4 cup water

• 1/4 cup honey 

To serve:

• 4 potato buns, halved 

• kewpie mayonnaise

• kimchi, to taste

• sesame seeds to garnish

Directions

Step 1

In a medium bowl pour the buttermilk, chili powder, garlic powder, Sazon and onion powder. Then add flour and whisk until it becomes a pancake batter consistency. Not too thick, not too runny. Submerge the chicken into the wet batter. Cover, refrigerate and marinate for 8 hours.

Step 2

Make the dry batter in a medium size bowl, combining the starch, flour, garlic powder, Sazon, onion powder, chili powder and MSG. Whisk together until fully mixed. To prepare chicken for frying, remove the chicken cutlets from the buttermilk marinade, dip it into and cover with flour, give it a gentle press to make sure the flour sticks. Remove and give it a little shake to remove excess flour. Set them on a rack to rest while you make the sauce.

Step 3

Make the sauce by melting butter in a saucepan over medium high heat. Add garlic, ginger paste and chili flakes. Mix together and cook for about 30 seconds, then add vinegar, soy sauce, orange zest and juice and stir. As it simmers, make a slurry by combining the cornstarch and water in a small bowl. Stir the slurry into the sauce. Continue to simmer for about 3 to 4 minutes as it thickens. Lastly, add honey. Take the sauce off the heat until it’s time to dress the fried chicken.

Step 4

To fry the chicken, oil in a large skillet over medium-high heat to 350 degrees. Carefully drop the cutlets in the skillet, making sure there’s enough room for the pieces not to touch. Fry until golden and crispy, about 5 to 6 minutes. Place on a rack to drain, then brush sauce to both sides of the fried chicken.

Step 5

To assemble the sandwich, toast the bun, spread on kewpie mayonnaise to the bottom half of the bun and add kimchi on top. Stack on the sauced chicken, cover with sesame seeds, top with bun and enjoy!