Ingredients

  • 6 brioche buns toasted
  • 12 Skinned Boneless Chicken Thighs
  • 500ml Buttermilk
  • 400g self raising flour
  • 2 tsp celery salt
  • 2 tsp dried oregano
  • 2 tsp cayenne pepper
  • ½ tsp ground nutmeg
  • 3 tsp garlic salt
  • 3 tsp onion salt
  • 2 tsp dried thyme
  • Black pepper
Lime Mayo
  • 1 tbs Dijon mustard
  • 3 egg yolks
  • 200ml veg oil
  • 1 lime juice and zest
  • 6 tbs chilli jam
Kimchi
  • 1/2 white cabbage, shredded
  • 2 tsp seasalt
  • 1 garlic cloves, peeled and sliced
  • 5cm ginger, peeled and diced
  • 100g caster sugar
  • 100ml  rice wine vinegar
  • 3 star anise
  • 1 small bunch mint and coriander, chopped
  • 1 red chilli chopped
  • 1 green chilli chopped
  • 2 limes, juice and zest
To serve:
  • Mint and coriander

Method

Coat the chicken in buttermilk cover and pop in the fridge overnight.

Put the cabbage into a bowl with the salt for 10 minutes. Bring the sugar and vinegars to the boil with the ginger garlic and star anise, mix with the cabbage .

Take the star anise out of the cabbage mixture, drain add the herbs, chilli limes .

Heat a pan of oil or a deep fat fryer to 170c.

Mix the flour with all the spices.

Drain chicken from the buttermilk and coat in seasoned flour. Dredge to coat well.

Fry in batches until golden and crispy, 6 to 8 minutes, drain on kitchen paper.

To make the mayo, whisk together the mustard and egg yolks slowly drizzle in the oil whisking continuously until thick whisk in the lime

To serve pile the chicken onto buns, drizzle over mayo sprinkle over herbs  pile on the kimchi and dollop on the chilli jam.

Ingredients

  • 6 brioche buns toasted
  • 12 Skinned Boneless Chicken Thighs
  • 500ml Buttermilk
  • 400g self raising flour
  • 2 tsp celery salt
  • 2 tsp dried oregano
  • 2 tsp cayenne pepper
  • ½ tsp ground nutmeg
  • 3 tsp garlic salt
  • 3 tsp onion salt
  • 2 tsp dried thyme
  • Black pepper
Lime Mayo
  • 1 tbs Dijon mustard
  • 3 egg yolks
  • 200ml veg oil
  • 1 lime juice and zest
  • 6 tbs chilli jam
Kimchi
  • 1/2 white cabbage, shredded
  • 2 tsp seasalt
  • 1 garlic cloves, peeled and sliced
  • 5cm ginger, peeled and diced
  • 100g caster sugar
  • 100ml  rice wine vinegar
  • 3 star anise
  • 1 small bunch mint and coriander, chopped
  • 1 red chilli chopped
  • 1 green chilli chopped
  • 2 limes, juice and zest
To serve:
  • Mint and coriander

Method

Coat the chicken in buttermilk cover and pop in the fridge overnight.

Put the cabbage into a bowl with the salt for 10 minutes. Bring the sugar and vinegars to the boil with the ginger garlic and star anise, mix with the cabbage .

Take the star anise out of the cabbage mixture, drain add the herbs, chilli limes .

Heat a pan of oil or a deep fat fryer to 170c.

Mix the flour with all the spices.

Drain chicken from the buttermilk and coat in seasoned flour. Dredge to coat well.

Fry in batches until golden and crispy, 6 to 8 minutes, drain on kitchen paper.

To make the mayo, whisk together the mustard and egg yolks slowly drizzle in the oil whisking continuously until thick whisk in the lime

To serve pile the chicken onto buns, drizzle over mayo sprinkle over herbs  pile on the kimchi and dollop on the chilli jam.