Don't skimp on the frying oil, or you'll lose all the crunch! Try to put the dressing on the slaw at the very last minute, to stop it going soggy. Crispy bacon could be a welcome addition...
- 200mL buttermilk
- 4 boneless, skinless chicken thighs
- Vegetable oil, for frying
- 4 soft burger buns, cut in half
- melted clarified butter, for brushing
- 1/4 small cabbage, thinly sliced
- 1 carrot, grated
- 1/2 red onion, thinly sliced
- 1/2 bunch flat leaf parsley, thinly sliced
- 1 tbsp celery seeds
- 125g mayonnaise
- 1 tbsp red wine vinegar
- 2 tsp sugar
- 150g Kewpie mayonnaise
- 2 tbsp jalapeño chilli sauce
- 1 tsp cayenne pepper
- 1 tsp ground turmeric
- 1 tbsp sweet paprika
- 3 tsp salt
- 3 tsp ground cumin
- 1 tsp Chinese five-spice
- 1 tbsp cornflour
- 3 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground sichaun pepper
- 2 tsp ground white pepper
- 1 cup plain flour
- Pour the buttermilk into a large bowl or dish and add the chicken thighs. Cover and refrigerate overnight. This will tenderise the chicken and make it extra juicy.
- For the jalapeño mayonnaise, mix the mayo and chilli sauce together. Check the spiciness of it, and adjust to taste.
- For the slaw, mix all the wet ingredients together, with the celery seeds, to make a dressing. Toss it through the remaining ingredients.
- Combine the ingredients for the spiced flour, and put it in a large bowl.
- To cook the chicken, heat 5-10cm of oil in a large saucepan, to about 175ºC. You can test it by dipping a wooden chopstick in - the oil should sizzle when ready.
- Remove the chicken thighs from the buttermilk, and toss each fillet through individually, to stop sticking. Shake the excess off, using a sieve.
- Gently lower the chicken into the hot oil and fry for 5-6 minutes, or until golden, crisp and cooked through. Drain immediately on paper towel.
- To assemble the burgers, heat a flat grill plate or a non-stick frying pan, to a medium heat. Brush the insides of the buns with melted clarified butter, and toss lightly on the grill. Build away!
Preparation time: 1 hour (plus marinating!)
Cooking time: 30 minutes