serves
4
prep
15 minutes
cook
30 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Mid
level
Stream free On Demand
Donal Skehan: Home Cook
series • cooking
M
series • cooking
M
Ingredients
- 8 skinless chicken thigh fillets, cut into strips
- 400 ml buttermilk
- 100 g corn flake cereal
- 1½ tbsp plain (all-purpose) flour
- Pinch ground white pepper
- Sunflower oil spray
- 1½ tbsp (30 ml) vegetable oil
- 1 red chilli, thinly sliced
- 6 spring onions (scallions), thinly sliced diagonally
- 1-2 tbsp Shaoxing wine (or use rice wine)
- 3 tsp sesame oil
- 4 brioche buns, lightly toasted
- 1 gem lettuce (or ½ an iceberg lettuce), shredded
Spice mix
- 3 tsp five-spice
- ½ tsp garlic powder
- 1 tsp chilli powder
- Pinch ground cardamom
- Pinch cinnamon
- 2 tsp salt
- 2 tsp granulated sugar
- ½ tsp white pepper
Garlic and coriander aioli
- 1 egg yolk
- 1 clove garlic, grated
- Pinch salt
- 3 tsp (15 ml) rice wine vinegar
- 125 ml neutral oil
- 3 tsp (15 ml) fish sauce
- Small handful coriander, finely chopped
Instructions
- Preheat the air fryer to 180°C (350°F).
- Mix together all the ingredients for the spice mix and set aside.
- In a bowl, cover the chicken thighs with buttermilk.
- Add the cornflakes to a zip-locked bag and beat the bag using a rolling pin until cereal is finely crushed. Add about half the spice mix, all of the flour and a pinch of white pepper. Shake the bag to fully mix before transferring to a shallow bowl. Save the remaining spice mix for steps 9 and 10.
- Lift each chicken thigh piece with tongs, allowing any excess buttermilk to drip off, and toss in the cornflake/spice mix, leaving each aside on a plate once coated.
- Line the air fryer with a sheet of parchment paper and add in the chicken thigh pieces, spraying all over with oil.
- Cook for 15-20 mins until cooked through (alternatively you can deep fry them in batches in hot oil for 5-8 mins).
- To make the garlic and coriander aioli, whisk the egg yolk, garlic, salt, rice wine vinegar and whisk well. Slowly add the oil, whisking constantly until completely emulsified. Add the fish sauce and coriander and whisk to combine.
- Place a large frying pan over a high heat and once smoking, add the vegetable oil. When the oil is hot, add the red chilli and spring onions and stir-fry for 3–5 minutes until the chilli and spring onion are tender and translucent, before pouring in the Shaoxing wine and sesame oil. Sprinkle with a tablespoon of the remaining spice mix.
- To assemble, slather the aioli on toasted brioche buns and add some shredded lettuce. Place a piece of chicken on top, along with a spoon of the fried veggies and sprinkle a teaspoon of the spice mix on top and top with bun lids.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Donal Skehan: Home Cook
