Popcorn Chicken Sando with Basil Mayo

Method

1. Cut the chicken into 2–3 cm pieces, add the grated garlic, light soy, five-spice and half the white pepper, massage in and refrigerate for 15 min. Wash your hands and board straight after handling raw chicken.

   Add in this stepBoneless chicken thighs 240 gGarlic cloves 2Light soy sauce 1 tbspFive-spice powder ¼ tspGround white pepper 1 pinch

2. Finely chop the basil and mix with the mayonnaise, lemon juice and the rest of the white pepper to make the basil mayo. Shred the cabbage as finely as you can, soak it in cold water for 5 minutes, then drain and shake it really dry; wet cabbage makes the bread soggy.

   Add in this stepSweet basil leaves 8 gMayonnaise 3 tbspLemon juice 1 tspGround white pepper 1 pinchCabbage 60 g

3. Shake off excess marinade, press on the starch to coat and leave for 5 min so it turns damp and clings.

   Add in this stepCoarse sweet potato starch (or potato starch) 80 g

4. Pour the oil into a 22 cm frying pan to a depth of about 1 cm and heat on medium heat for 5 min to 170 °C. Without a thermometer, drop in a pinch of starch: it should sizzle and float immediately. Keep the pan handle from sticking out over the edge of the hob.

   Add in this stepNeutral oil 380 ml

   medium heat

5. Add the chicken with space between the pieces and fry on medium heat in 1 batches, 5 min per batch, turning once so both sides turn golden. Check the largest piece is white inside with clear juices (75 °C in the centre). Lift onto a rack and sprinkle with salt while hot. Use tongs to turn the pieces, as the oil can spit.

   Add in this stepSalt 1 pinch

   medium heat

6. Melt the butter in another pan on medium-low heat and toast the bread two slices at a time until golden on both sides, 4 min in total. A crisp surface stops the mayo and cabbage from soaking in.

   Add in this stepButter 10 gThick-sliced milk bread (2 cm) 4

   medium-low heat

7. Spread basil mayo on the inside of two toasted slices, lay cabbage on one, pile on the chicken and close with the other slice. Press down gently with your palm, wrap tightly in baking paper or cling film and cut in half to show off the cross-section.