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1
FOR THE MAYO:
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2
Place vinegar, miso and egg yolks in a blender and mix to combine.
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3
With the motor running, slowly drizzle in the oil a thin stream to emulsify.
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4
Transfer mayo into a container and refrigerate until ready to use.
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5
FOR THE KFC SAUCE:
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6
Combine all the ingredients in a small bowl and mix until uniform.
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7
Transfer into a container and refrigerate until ready to use.
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8
FOR THE SANDWICH:
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9
In a large bowl, combine the buttermilk and spices.
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10
Add the chicken to the buttermilk mixture and allow to marinade in the refrigerator for 2-4 hours.
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11
Preheat a fryer filled with oil to 350°F.
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12
Season the flour with salt and combine.
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13
Dredge the chicken well in the seasoned flour, and gently drop into the oil and fry for 6-8 minutes.
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14
Once, golden brown, remove from the oil and allow to cool on a wire rack.
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15
Raise fryer temperature to 375F.
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16
Re-fry chicken for 60-90 seconds until very crisp., remove and drain on paper towel lined tray.
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17
Spread the miso mayo on the top and bottoms of a potato roll.
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18
Glaze the chicken thighs in the 'KFC' sauce. Place a thigh on each roll.
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19
Add and remaining sauce over the thighs.
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20
Serve with shaved lettuce or cabbage and fresh cucumber.
