4 |
sesame seed brioche buns |
4 |
boneless chicken thighs, cut into two even-sized pieces |
2 tablespoon |
salt flakes, plus 1/2 teaspoon |
4 tablespoons |
see method for ingredients |
or |
store-bought kewpie mayonnaise |
1 tablespoon |
sriracha chilli sauce |
or |
other similar hot chilli sauce |
200g |
plain flour |
140g |
panko bread crumbs |
3 teaspoons |
smoked paprika |
3 teaspoons |
cayenne pepper |
1 teaspoon |
onion powder |
1/2 teaspoon |
garlic powder |
1/2 teaspoon |
cumin seeds, lightly toasted and ground |
1/2 teaspoon |
dried oregano |
1/2 teaspoon |
ground white pepper |
250ml |
buttermilk |
1 litre |
canola or sunflower oil, for frying |
200g |
see method for ingredients |
4 |
see method for ingredients, sliced in half lengthways |
40g |
jalapeños from a jar, drained |