Makes: 2 portions
Prep Time: 45 mins + 3-5hr marinating
Cook time: 5-8 mins
Things you need:
Chicken + Zinger marinade
2 Boneless, skinless Chicken thighs
1 tsp (5g) Granulated Garlic
1 tsp (5g) Red Chili powder
1 tsp (5g) Ginger powder
1 tsp (5g) Mustard powder
1 tsp (5g) Ground Cumin
1 tsp (5g) Ground Coriander
1 tsp (5g) Paprika
1 tsp (5g) Salt
1 tsp (5g) Black Pepper Ground
1 tsp (5g) Vinegar of your choice
Potato bun and iceberg lettuce to serve
Zinger Mayo
3 Tbsp (45g) Mayo
1 Tbsp (15g) Ketchup
1 Tbsp (15g) Sriracha
1 Clove Garlic minced
1 Tbsp (15g) Vinegar of your choice
Salt & Pepper to taste
Zinger Dredge
1/2 Cup (120g) All Purpose flour
1/2 Cup (120g) Cornstarch
1/2 Tsp (3g) Smoked Paprika
1/2 Tsp (3g) Garlic Granules
1/2 Tsp (3g) Salt
1/2 Tsp (3g) Black Pepper Ground
1/4 Tsp (2.5g) Baking powder
1 Tsp (5g) Apple Cider Vinegar
1 Tsp (5g) Cayenne Pepper
Steps:
Mix all zinger spices together and coat chicken in this well. Cover and marinate for 3-5 hours
Combine all ingredients for mayo and set aside in the fridge. Shred iceberg lettuce and set aside in the fridge also.
Combine all flour dredge ingredients. Coat chicken in this after marinade. Don’t forgot to dip into chilled water for 10 seconds and then back into the flour as per the video. Really scrunch and compact the flour onto the chicken.
Fry chicken in a pot half filled with oil set to 356F/180C. Make sure it’s cooked to an internal temp of over 165F.
Toast your buns. Add Zinger mayo to both sides then iceberg lettuce. Place chicken on top add a slice of cheese. The top bun and enjoy.
Tips:
Make extra for friends and use a bun of your choice.
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