Garlic Parm Chicken Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Pickles:
· 1 Large Cucumber (Sliced)
· 2 Cups Vinegar
· 2 Cups Water
· Pickling Spices
· Salt & Pepper to Taste
Garlic Parmesan Sauce:
· 6 Garlic Cloves (chopped)
· 2 tbs Siracha
· 4 tbs Butter
· 2 tbs Dano’s Cheesoning
· 3 tbs Fresh Grated Parmesan
Fried Chicken Sandwich:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 1 Egg
· 2 Cups Potato Starch
· 1 Cup All Purpose Flour
· 2 tbs Dano’s Cheesoning
· 3 tbs MSG, Onion Powder, Garlic Powder
· Salt & Pepper to taste
· Lettuce (Shredded)
· Tomatoes (Sliced)
Homemade Ranch:
· ¼ Cup Sour Cream
· ¼ Cup Mayo
· Fresh Dill (Chopped)
· Fresh Chives (Diced)
· 1 tbs Red Wine Vinegar
· 1 tbs MSG, Onion Powder, Garlic Powder
· Salt & Pepper to taste
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Pickles:
1. Place the sliced cucumbers into a reusable food container
2. Pour the vinegar, water and pickling spices into a measuring cup. Microwave for 2 minutes, then pour over cucumbers.
Homemade Ranch:
1. Combine all ingredients in a bowl and mix well
Garlic Parmesan Sauce:
1. Melt the butter in a saucepan on medium low heat
2. Once the butter is melted, pour in the chopped garlic. Stir constantly and cook until fragrant (2-5 minutes)
3. Put in the hot sauce followed by the Dano’s Cheesoning. Stir and completely remove for the heat
4. Grate in Fresh parmesan and stir until you reach the desired consistency
Fried Chicken:
1. In a bowl, mix the potato starch, all purpose flour, Dano’s Cheesoning, msg, onion powder, garlic powder, salt and pepper
2. In a separate bowl, scramble the eggs
3. Place the chicken thighs into the dry dredge, then place into the egg mixture, then back into the dredge. Make sure to fully coat each piece
4. In a large Wok or Cast-Iron pan, fry the chicken in batches in 375° oil for roughly 5-7 minutes. Once golden brown and crispy set aside on a wire rack
5. Using a brush paint over the gochujang sauce to create an amazingly beautiful garlic parmesan sauce and finish with fresh grated parmesan
Garlic Parm Chicken Sandwich:
1. To construct the sandwich, place down your freshly baked bottom bun, followed by a spoonful of the savory ranch, a monstrous piece of garlic parm fried chicken, another large handful of the pickled veggies, a fresh sliced tomato, crisp shredded lettuce and finally the top bun slathered with more of the homemade ranch. Enjoy!
