How do you prepare Chick ‘n’ Sours’ K-Pop chicken sandwich

Create one of London’s best buns packed with food and drink at your own home.

If you’re searching for Fried chicken, then the Chick’n’ Sours is a great place to start. You’ll be able to find an ideal crunch from batter and flavors with the seaweed spice, Katsu spices and Sriracha mayonnaise. Do you want to try your hand at making one of the classics of the mini-chain at home? Check out this recipe for burgers.

What are you required to do

1. To make the sauces, mix the mayonnaise and gochujang into a tiny bowl before adding lime juice according to your preference. Whisk the soured cream as well as Sriracha in a different bowl, allowing for tasting and adding lime juice as needed. Cover and chill until you are ready to make. It is possible to make them several hours in advance.

2. For the slaw preparation Mix the lime juice chopped chilli and chopped chilli with palm sugar and fish sauce in a large bowl and whisk until the mixture is dissolving. Blanch the beans sprouts by submerging them for a short time in boiling water. After that, drain them, rinse with cold water and then wipe dry. Add them to the bowl along with all the other ingredients for the slaw and mix in a coating.

3. Place the chicken fillets between two sheets of cling film and then smash to an even thickness (1cm) using the help of a rolling pin. Mix the flours with the salt to a small bowl, and mix thoroughly. In a separate bowl, mix the milk and egg together. Pick one of the chicken pieces and mix it with the flour and make sure it covers all surfaces. Shake the excess off and drop it into eggs to get the coating. Take it out then let excess fluid drain off, then place the chicken back in the mix of flour. Mix to coat and then move it to a baking tray coated with this mixture of flour (to take away any moisture). Then repeat with all the other chicken pieces until all six pieces are coated. All this can be done for up to one hour prior to cooking, and then store in the refrigerator.

4. In a matter of 5cm, heat vegetable oil inside a large deep fry pan. It should be hot but not smoking. Test with a thermometer for cooking to reach 170C, or drop a small amount of bread into the oil. Once it is ready, it should take about an hour to become into a golden brown.

5. Add half of the chicken to the cooking oil, and let it cook 3-to-4 minutes, before flipping and cooking for a further four minutes until it’s crisp with golden brown on all sides. Cut the thickest section from the bird to ensure that it’s cooked to perfection. Once cooked, transfer onto a baking tray covered with paper towels to absorb any oil that’s left and keep warm in the oven on a low setting until you’re ready to cook your next batch.

6. Remove the slaw from any liquid that may have accumulated in its bottom. Spread the sriracha soured creme on top of the toasted base of the buns. Top with an iceberg of shredded lettuce. Set the cooked chicken on top, then add an oblong of the spiced slaw that was rinsed. Spread the gochujang mayonnaise on top and then cover by putting the lid on top of your bun.