Ingredients:
4 boneless chicken breasts
6 cups panko
2 tablespoons korean red pepper flakes ( very hot)
1 bunch parsley, leaves only, chopped
2 cups all-purpose flour
3 whole eggs, beaten with
2 tablespoons cold water
salt and pepper
canola oil, for frying
4 leaves red leaf lettuce
4 slices tomatoes
4 small pain de campagne bread
1 jalapenos, chopped
1 serrano chilies, chopped
1 dried Thai chiles, ground
1 teaspoon korean red pepper flakes
1/2 cup fresh lemon juice
1 egg yolks
1 1/2 cups canola oil
sugar, to taste
salt and pepper, to taste
Directions:
AOLI: Using a food processor, combine the jalapeno, serrano, Thai chile and red pepper flakes and blend until minced.
Add the lemon juice and the egg yolk to the mixture.
While the processor is running, slowly pour in the oil.
Continue until a mayonnaise-like consistency is achieved.
Season with the sugar, salt, and pepper, and refrigerate until ready to use.
CHICKEN: In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
Dip each breast into the flour, then the eggs, and then the panko mixture.
Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F.
Add the coated breasts and allow them to cook through, about 8 to 10 minutes.
Servings: 4
Time preparation: 45 min.
Time total: 55 min.