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1
For the chicken: Break down the chickens, removing all bones.
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2
Remove the tenders.
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3
Pound the breasts and thighs separately.
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4
Sprinkle all of the chicken pieces with salt.
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5
Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth.
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6
Using this mixture, glue the thigh and breast together like a sandwich.
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7
Cook the chicken for 30 minutes.
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8
Cool the chicken in the refrigerator.
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9
Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
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10
Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko.
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11
Deep fry until golden brown and warm on the inside.
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12
Keep the oil hot for later use.
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13
For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender.
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14
Blend while slowly adding the canola oil until thick.
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15
Transfer to a squirt bottle.
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16
For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts.
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17
Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
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18
For the chips: Peel and cut the potatoes using a mandoline into gaufrettes.
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19
Soak in cold water.
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20
Fry the potatoes golden brown, and then season with kosher salt.
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21
Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.
